The Fourier heat conduction equation has been used to obtain the temperature-time response during the cooking of meat. However, recent experimental studies have found processsed 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 0C, the other was at a room temperature of 23.1 oC. 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 euqation. Measured properties of bologna meat are
The Fourier heat conduction equation has been used to obtain the temperature-time response during the cooking of meat. However, recent experimental studies have found processsed 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 0C, the other was at a room temperature of 23.1 oC. 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 euqation. Measured properties of bologna meat are
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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The Fourier heat conduction equation has been used to obtain the temperature-time response during the cooking of meat. However, recent experimental studies have found processsed 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 0C, the other was at a room temperature of 23.1 oC. 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 euqation. Measured properties of bologna meat are
Transcribed Image Text:k=0.80±0.04 W/m K, p = 1230 10 kg/m³, cp=4660±200 J/kg K.
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