A piece of sirloin steak is being cooked on a cast iron pan. The uncooked steak can be assumed to be a semi-infinite slab of initial temperature Ti = 10°C. The cast iron pan is constant at Ts = 160°C. Assume the thermophysical properties of the steak (uncooked and cooked) are k = 0.7 W/m⋅K, ρ= 1000 kg/m3, and cp = 1.7 kJ/kg⋅K. a) To keep the steak rare, the temperature at the center needs to reach T = 55°C. Determine the amount of cooking time to reach that temperature if the center point is x = 1 cm away from the surface. b) Conceptually, predict whether a fattier steak of the same size will take longer or shorter to cook to 55C. Consider the differences in all thermophysical properties.
A piece of sirloin steak is being cooked on a cast iron pan. The uncooked steak can be assumed to be a semi-infinite slab of initial temperature Ti = 10°C. The cast iron pan is constant at Ts = 160°C. Assume the thermophysical properties of the steak (uncooked and cooked) are k = 0.7 W/m⋅K, ρ= 1000 kg/m3, and cp = 1.7 kJ/kg⋅K. a) To keep the steak rare, the temperature at the center needs to reach T = 55°C. Determine the amount of cooking time to reach that temperature if the center point is x = 1 cm away from the surface. b) Conceptually, predict whether a fattier steak of the same size will take longer or shorter to cook to 55C. Consider the differences in all thermophysical properties.
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
Problem 1.1MA
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A piece of sirloin steak is being cooked on a cast iron pan. The uncooked steak can be assumed to be a semi-infinite slab of initial temperature Ti = 10°C. The cast iron pan is constant at Ts = 160°C. Assume the thermophysical properties of the steak (uncooked and cooked) are k = 0.7 W/m⋅K, ρ= 1000 kg/m3, and cp = 1.7 kJ/kg⋅K.
a) To keep the steak rare, the temperature at the center needs to reach T = 55°C. Determine the amount of cooking time to reach that temperature if the center point is x = 1 cm away from the surface.
b) Conceptually, predict whether a fattier steak of the same size will take longer or shorter to cook to 55C. Consider the differences in all thermophysical properties.
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