After a tough week of exams, you decide that nothing could be better than having a home cooked roast beef dinner. By consulting the internet, you discover that if the meat reaches a minimum temperature of 80C everywhere, then the meat should be well done- - - just the way you like it! Unfortunately, you don't have a meat thermometer, but you will use your heat transfer knowledge to estimate the roasting time. The oven is set at 180C with a convective heat transfer coefficient of 15 W/m°K. Using the properties of water, you estimate the thermal conductivity of the meat is 0.6 W/mK and the thermal diffusivity is 1.53*10°m/s. The roast is approximately 0.16m x 0.12m x 0.12 m. The initial temperature of the roast is 8C. Estimate the roasting time using the principle of superposition.
After a tough week of exams, you decide that nothing could be better than having a home cooked roast beef dinner. By consulting the internet, you discover that if the meat reaches a minimum temperature of 80C everywhere, then the meat should be well done- - - just the way you like it! Unfortunately, you don't have a meat thermometer, but you will use your heat transfer knowledge to estimate the roasting time. The oven is set at 180C with a convective heat transfer coefficient of 15 W/m°K. Using the properties of water, you estimate the thermal conductivity of the meat is 0.6 W/mK and the thermal diffusivity is 1.53*10°m/s. The roast is approximately 0.16m x 0.12m x 0.12 m. The initial temperature of the roast is 8C. Estimate the roasting time using the principle of superposition.
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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