Steam at To1 = 320°C flows through a cast iron pipe (k = 80 W/mK) with inner and outer diameters of D1= 5 cm and D2 = 5.5 cm, respectively. The pipe is covered with 3-cm-thick glass wool insulation with k = 0.05 W/mk (Figure Q2). Heat is lost to the surroundings (To2 = 5°C) by natural convection and radiation, with a combined heat transfer coefficient of h2 = 18 W/m2.K. (a) Taking the heat transfer coefficient inside the pipe to be h1 = 60 W/m2 K, Calculate the rate of heat loss from steam per unit length of pipe. (b) Calculate the temperature differences between the pipe shell and the insulation. Someone comments that a microwave oven can be viewed as a conventional oven with zero convection resistance at the surface of the food. Is this a correct statement? Discuss the reason.
Steam at To1
= 320°C flows through a cast iron pipe (k = 80 W/mK) with inner and outer diameters of D1= 5
cm and D2 = 5.5 cm, respectively. The pipe is covered with 3-cm-thick glass wool insulation with k = 0.05 W/mk
(Figure Q2). Heat is lost to the surroundings (To2 = 5°C) by natural convection and radiation, with a combined
heat transfer coefficient of h2 = 18 W/m2.K.
(a) Taking the heat transfer coefficient inside the pipe to be h1 = 60 W/m2 K, Calculate the rate of heat loss
from steam per unit length of pipe.
(b) Calculate the temperature differences between the pipe shell and the insulation.
Someone comments that a microwave oven can be viewed as a conventional oven with zero convection
resistance at the surface of the food. Is this a correct statement? Discuss the reason.
![Insulation
T
Steam
Ta
Figure Q2](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F6a3ef4a2-e957-474e-8a7c-11ce41c2e7f4%2Fd9910e0d-15a7-4787-9fff-a8192a25cef9%2Fl3cwy2_processed.jpeg&w=3840&q=75)
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