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For a large family dinner, a frozen turkey is purchased from the grocery store and is to be thawed and cooked for the dinner. Normally, you will thaw the turkey for a day and then begin preparing it. Forgetting to buy the turkey until late on the prior day, you fail to get it thawing until roughly 8 PM. In a panic the night before, you try to estimate if you still will be successful in hosting dinner the next evening. A) Model the turkey as a 9.1-inch equivalent diameter sphere. Determine the volume and surface area under this assumption. B) When first purchasing the turkey, it is frozen and can be approximated with the thermophysical properties of ice. Determine the stored latent heat in the turkey prior to beginning its thaw. C) If room conditions are at 22°C and light air flow in the kitchen results in a convection coefficient of 10 W/m²/K, determine the heat rate gain of the turkey while it thaws and use it to determine the time it takes to fully thaw the turkey if all latent heat must be absorbed by the air to complete the thaw prior to cooking. D) Once the turkey has thawed its thermophysical properties are roughly 85% that of liquid water. If the turkey is to be cooked in the oven at 350°F with an advertised convection coefficient of 12.5 W/m²/K, determine the time it takes for the turkey to be edible with an internal temperature of 175°F. At what time must you begin thawing and subsequently cooking the turkey if the guests are to be served by 5:30 PM? Do you have enough time to host a turkey dinner?

For a large family dinner, a frozen turkey is purchased from the grocery store and is to be thawed and cooked for the dinner. Normally, you will thaw the turkey for a day and then begin preparing it. Forgetting to buy the turkey until late on the prior day, you fail to get it thawing until roughly 8 PM. In a panic the night before, you try to estimate if you still will be successful in hosting dinner the next evening. A) Model the turkey as a 9.1-inch equivalent diameter sphere. Determine the volume and surface area under this assumption. B) When first purchasing the turkey, it is frozen and can be approximated with the thermophysical properties of ice. Determine the stored latent heat in the turkey prior to beginning its thaw. C) If room conditions are at 22°C and light air flow in the kitchen results in a convection coefficient of 10 W/m²/K, determine the heat rate gain of the turkey while it thaws and use it to determine the time it takes to fully thaw the turkey if all latent heat must be absorbed by the air to complete the thaw prior to cooking. D) Once the turkey has thawed its thermophysical properties are roughly 85% that of liquid water. If the turkey is to be cooked in the oven at 350°F with an advertised convection coefficient of 12.5 W/m²/K, determine the time it takes for the turkey to be edible with an internal temperature of 175°F. At what time must you begin thawing and subsequently cooking the turkey if the guests are to be served by 5:30 PM? Do you have enough time to host a turkey dinner?

Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)
Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)
8th Edition
ISBN:9781305387102
Author:Kreith, Frank; Manglik, Raj M.
Publisher:Kreith, Frank; Manglik, Raj M.
Chapter8: Natural Convection
Section: Chapter Questions
Problem 8.19P
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Please Ai solutions it will be wrong. Im not understnding what im doing wrong.

For a large family dinner, a frozen turkey is purchased from the grocery store and is to be thawed and cooked for the dinner. Normally, you will thaw the turkey for a day and then begin preparing it. Forgetting to buy the turkey until late on the prior day, you fail to get it thawing until roughly 8 PM. In a panic the night before, you try to estimate if you still will be successful in hosting dinner the next evening. A) Model the turkey as a 9.1-inch equivalent diameter sphere. Determine the volume and surface area under this assumption. B) When first purchasing the turkey, it is frozen and can be approximated with the thermophysical properties of ice. Determine the stored latent heat in the turkey prior to beginning its thaw. C) If room conditions are at 22°C and light air flow in the kitchen results in a convection coefficient of 10 W/m²/K, determine the heat rate gain of the turkey while it thaws and use it to determine the time it takes to fully thaw the turkey if all latent heat must be absorbed by the air to complete the thaw prior to cooking. D) Once the turkey has thawed its thermophysical properties are roughly 85% that of liquid water. If the turkey is to be cooked in the oven at 350°F with an advertised convection coefficient of 12.5 W/m²/K, determine the time it takes for the turkey to be edible with an internal temperature of 175°F. At what time must you begin thawing and subsequently cooking the turkey if the guests are to be served by 5:30 PM? Do you have enough time to host a turkey dinner?
Transcribed Image Text:For a large family dinner, a frozen turkey is purchased from the grocery store and is to be thawed and cooked for the dinner. Normally, you will thaw the turkey for a day and then begin preparing it. Forgetting to buy the turkey until late on the prior day, you fail to get it thawing until roughly 8 PM. In a panic the night before, you try to estimate if you still will be successful in hosting dinner the next evening. A) Model the turkey as a 9.1-inch equivalent diameter sphere. Determine the volume and surface area under this assumption. B) When first purchasing the turkey, it is frozen and can be approximated with the thermophysical properties of ice. Determine the stored latent heat in the turkey prior to beginning its thaw. C) If room conditions are at 22°C and light air flow in the kitchen results in a convection coefficient of 10 W/m²/K, determine the heat rate gain of the turkey while it thaws and use it to determine the time it takes to fully thaw the turkey if all latent heat must be absorbed by the air to complete the thaw prior to cooking. D) Once the turkey has thawed its thermophysical properties are roughly 85% that of liquid water. If the turkey is to be cooked in the oven at 350°F with an advertised convection coefficient of 12.5 W/m²/K, determine the time it takes for the turkey to be edible with an internal temperature of 175°F. At what time must you begin thawing and subsequently cooking the turkey if the guests are to be served by 5:30 PM? Do you have enough time to host a turkey dinner?
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