Spheres of 40-mm diameter heated to a uniform temperature of
- How long must the spheres remain in the air bath for of the thermal energy to be removed?
- The spheres are then placed in a packing carton that prevents further heat transfer to the environment. What uniform temperature will the spheres eventually reach?
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Fundamentals of Heat and Mass Transfer
- Number 4 A food product wants to be produced in a small round shape (pellet) by freezing it in a water blast freezer freezer. Air freezer operates at -25°C. The initial product temperature is 25°C. The pellet has a diameter of 1.2 cm, and a density of 980 kg/m³. The initial freezing temperature is -2.5°C. The latent heat of freezing of the product is 280 kJ/kg. The thermal conductivity of the frozen product is 1.9 W/(m °C). The convective heat transfer coefficient is 40 W/(m² K). Calculate the freeze time. tf = answer in hourarrow_forwardThe author and his then 6-year-old son have conducted the following experiment to determine the thermal conductivity of a hot dog. They first boiled water in a large pan and measured the temperature of the boiling water to be 94°C, which is not surprising, since they live at an elevation of about 1650 m in Reno, Nevada. They then took a hot dog that is 12.5 cm long and 2.2 cm in diameter and inserted a thermocouple into the midpoint of the hot dog and another thermocouple just under the skin. They waited until both thermocouples read 20°C, which is the ambient temperature. They then dropped the hot dog into boiling water and observed the changes in both temperatures. Exactly 2 min after the hot dog was dropped into the boiling water, they recorded the center and the surface temperatures to be 59°C and 88°C, respectively. The density of the hot dog can be taken to be 980 kg/m3, which is slightly less than the density of water, since the hot dog was observed to be floating in water while…arrow_forwardJohn is employed by a new food processing plant where eggs are to be boiled in large quantities to produce egg salad. John has been assigned the task of determining the minimum cooking time for the eggs, utilizing his vast knowledge of heat transfer. As a basis of calculation, he assumed that the eggs are perfect spheres with a diameter of 5 cm and uniform material properties (r =1000kg/m'; Cp = 3300 J/(kg K) and k=0.75 W/(m-K)). The eggs were taken from a cold storage room at 5°C and immediately put into pots of boiling water at 100°C. The convective heat transfer coefficient of the water is h = 1500 W/m°K. For health safety reasons, the plant requires that the entire egg must be at a temperature above 75°C for at least 20 seconds in order for the cooking process to be complete. a. What is the minimum time necessary to cook the egg to company specifications? b. In the testing lab, John forgot to remove a batch of eggs, and they remained in the cooking pot long enough to reach a…arrow_forward
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