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

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Concept explainers

Conduction and Convection

When energy travels from one object to another it is said to have undergone heat transfer. Heat transfer is nothing but the transfer of thermal energy or internal energy from one thing to another, like e.g., when a vessel with water, kept on top of a burner, heats up because of the flame underneath it.

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

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