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Oven, 200 °C In Betty's Crocker's cookbook, it is stated that it takes 3 hours and 45 minutes to roast a 0.92 kg rib initially at 4.5 °C in an oven maintained at 200 °C for a well-done cooked meat status. It is recommended that a meat thermometer be used to monitor cooking. The well-done cooked meat status is achieved Rib, 4.5 °C when the center of the thickest part of the rib registers 180.5 °C. The rib can be treated as a homogeneous sphere with the following properties (p=1200 kg/m³, Cr= 4.1 :. "kg.K, k =0.45 W/m.K and a= 0.91×107 m²/s). 1. Determine the heat transfer coefficient at the surface of the rib 2. BONUS: If the roast rib is to be set on the counter for about 15 minutes before it is sliced it is recompmended that the rib be taken out of the oven when the thermometer

Oven, 200 °C In Betty's Crocker's cookbook, it is stated that it takes 3 hours and 45 minutes to roast a 0.92 kg rib initially at 4.5 °C in an oven maintained at 200 °C for a well-done cooked meat status. It is recommended that a meat thermometer be used to monitor cooking. The well-done cooked meat status is achieved Rib, 4.5 °C when the center of the thickest part of the rib registers 180.5 °C. The rib can be treated as a homogeneous sphere with the following properties (p=1200 kg/m³, Cr= 4.1 :. "kg.K, k =0.45 W/m.K and a= 0.91×107 m²/s). 1. Determine the heat transfer coefficient at the surface of the rib 2. BONUS: If the roast rib is to be set on the counter for about 15 minutes before it is sliced it is recompmended that the rib be taken out of the oven when the thermometer

Elements Of Electromagnetics
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
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Oven, 200 °C In Betty's Crocker's cookbook, it is stated that it takes 3 hours and 45 minutes to roast a 0.92 kg rib initially at 4.5 °C in an oven maintained at 200 °C for a well-done cooked meat status. It is recommended that a meat thermometer be used to monitor cooking. The Rib, 4.5 °C well-done cooked meat status is achieved when the center of the thickest part of the rib registers 180.5 °C. The rib can be treated as a homogeneous sphere with the following properties (p=1200 kg/m², Cr= 4.1 "kg.K, k=0.45 W/m.K and a= 0.91×10-7 m²/s). 1. Determine the heat transfer coefficient at the surface of the rib 2. BONUS: If the roast rib is to be set on the counter for about 15 minutes before it is sliced, it is recommended that the rib be taken out of the oven when the thermometer registers about 4 °C below the indicated value because the rib will continue cooking even after it is taken from the oven. Do you agree with this recommendation?
Transcribed Image Text:Oven, 200 °C In Betty's Crocker's cookbook, it is stated that it takes 3 hours and 45 minutes to roast a 0.92 kg rib initially at 4.5 °C in an oven maintained at 200 °C for a well-done cooked meat status. It is recommended that a meat thermometer be used to monitor cooking. The Rib, 4.5 °C well-done cooked meat status is achieved when the center of the thickest part of the rib registers 180.5 °C. The rib can be treated as a homogeneous sphere with the following properties (p=1200 kg/m², Cr= 4.1 "kg.K, k=0.45 W/m.K and a= 0.91×10-7 m²/s). 1. Determine the heat transfer coefficient at the surface of the rib 2. BONUS: If the roast rib is to be set on the counter for about 15 minutes before it is sliced, it is recommended that the rib be taken out of the oven when the thermometer registers about 4 °C below the indicated value because the rib will continue cooking even after it is taken from the oven. Do you agree with this recommendation?
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