The Fourier heat conduction equation has been used to obtain the temperature-time response during cooking of meat (see, for example, Exercise 3-69). However, recent experimental studies [15] have found processed bologna meat to exhibit an anomalous behavior. In one experiment, two identical samples at different temperatures were brought into contact with each other. One sample was refrigerated at 8.2°C, the other was at a room temperature of 23.1°C. Thermocouples were inserted at the interface and in the room temperature sample at a distance of 6.3 mm from the interface. The graph shows the measured temperature-time response. Compare this response with a predicted response based on the heat conduction equation. Measured properties of bologna meat are k = 0.80 ±0.04 W/m K, p = 1230 + 10 kg/m³, cp = 4660 ±200 J/kg K.
The Fourier heat conduction equation has been used to obtain the temperature-time response during cooking of meat (see, for example, Exercise 3-69). However, recent experimental studies [15] have found processed bologna meat to exhibit an anomalous behavior. In one experiment, two identical samples at different temperatures were brought into contact with each other. One sample was refrigerated at 8.2°C, the other was at a room temperature of 23.1°C. Thermocouples were inserted at the interface and in the room temperature sample at a distance of 6.3 mm from the interface. The graph shows the measured temperature-time response. Compare this response with a predicted response based on the heat conduction equation. Measured properties of bologna meat are k = 0.80 ±0.04 W/m K, p = 1230 + 10 kg/m³, cp = 4660 ±200 J/kg K.
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
Problem 1.1MA
Related questions
Question
![3-50. The Fourier heat conduction equation has been used to obtain the
temperature-time response during cooking of meat (see, for example, Exercise
3-69). However, recent experimental studies [15] have found processed bologna
meat to exhibit an anomalous behavior. In one experiment, two identical samples
at different temperatures were brought into contact with each other. One sample
was refrigerated at 8.2°C, the other was at a room temperature of 23.1°C.
Thermocouples were inserted at the interface and in the room temperature sample
at a distance of 6.3 mm from the interface. The graph shows the measured
temperature-time response. Compare this response with a predicted response
based on the heat conduction equation. Measured properties of bologna meat are
k=0.80±0.04 W/m K, p = 1230±10 kg/m³, cp = 4660±200 J/kg K.
Temperature. C
24
23
22
21
20
19
18
50
THO
150
200
250
300](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F09b49cad-fb7b-4475-82c0-5217c8caa75c%2F34fd7cb7-2f8d-4e65-a517-e1f21d5a62a3%2Fmdz8su_processed.png&w=3840&q=75)
Transcribed Image Text:3-50. The Fourier heat conduction equation has been used to obtain the
temperature-time response during cooking of meat (see, for example, Exercise
3-69). However, recent experimental studies [15] have found processed bologna
meat to exhibit an anomalous behavior. In one experiment, two identical samples
at different temperatures were brought into contact with each other. One sample
was refrigerated at 8.2°C, the other was at a room temperature of 23.1°C.
Thermocouples were inserted at the interface and in the room temperature sample
at a distance of 6.3 mm from the interface. The graph shows the measured
temperature-time response. Compare this response with a predicted response
based on the heat conduction equation. Measured properties of bologna meat are
k=0.80±0.04 W/m K, p = 1230±10 kg/m³, cp = 4660±200 J/kg K.
Temperature. C
24
23
22
21
20
19
18
50
THO
150
200
250
300
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