For heat transfer purposes, an egg can be considered to be a 5.5-cm-diameter sphere having the properties of water. An egg that is initially at 8°C is dropped into the boiling water at 100°C. The heat transfer coefficient at the surface of the egg is estimated to be 800 W/m2·K. If the egg is considered cooked when its center temperature reaches 60°C, determine how long the egg should be kept in the boiling water. Solve this problem using analytical one-term approximation method (not the Heisler charts).
Energy transfer
The flow of energy from one region to another region is referred to as energy transfer. Since energy is quantitative; it must be transferred to a body or a material to work or to heat the system.
Molar Specific Heat
Heat capacity is the amount of heat energy absorbed or released by a chemical substance per the change in temperature of that substance. The change in heat is also called enthalpy. The SI unit of heat capacity is Joules per Kelvin, which is (J K-1)
Thermal Properties of Matter
Thermal energy is described as one of the form of heat energy which flows from one body of higher temperature to the other with the lower temperature when these two bodies are placed in contact to each other. Heat is described as the form of energy which is transferred between the two systems or in between the systems and their surrounding by the virtue of difference in temperature. Calorimetry is that branch of science which helps in measuring the changes which are taking place in the heat energy of a given body.
For
to be a 5.5-cm-diameter sphere having the properties of
water. An egg that is initially at 8°C is dropped into the boiling
water at 100°C. The heat transfer coefficient at the surface
of the egg is estimated to be 800 W/m2·K. If the egg is
considered cooked when its center temperature reaches 60°C,
determine how long the egg should be kept in the boiling
water. Solve this problem using analytical one-term approximation
method (not the Heisler charts).
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