HEAT+MASS TRANSFER-EBOOK >I<6th EditionCENGEL Publisher: INTER MCGISBN: 9781260913217
HEAT+MASS TRANSFER-EBOOK >I<
Solutions for HEAT+MASS TRANSFER-EBOOK >I<
Problem 1CP:
What is the physical significance of the Biot number? Is the Biot number more likely to be larger...Problem 3CP:
In what medium is the lumped system analysis more likely to be applicable: in water or in air? Why?Problem 4CP:
For which solid is the lumped system analysis more likely to be applicable: an actual apple or a...Problem 5CP:
For which kinds of bodies made of the same material is the lumped system analysis more likely to be...Problem 6CP:
Consider heat transfer between two identical hot solid bodies and the air surrounding them. The...Problem 7CP:
Consider heat transfer between two identical hot solid bodies and their environments. The first...Problem 8CP:
Consider a hot baked potato on a plate. The temperature of the potato is observed to drop by 4C...Problem 9CP:
Consider a potato being baked in an oven that is maintained at a constant temperature. The...Problem 10CP:
Consider two identical 4-kg pieces of roast beef. The first piece is baked as a whole, while the...Problem 11CP:
Consider a sphere and a cylinder of equal volume made of page 297 copper. Both the sphere and the...Problem 12P:
Obtain relations for the characteristic lengths of a large plane wall of thickness 2L, a very long...Problem 13P:
Obtain a relation for the time required for a lumped system to reach the average temperature...Problem 14P:
A brick of 20310257mm in dimension is being burned in a kiln to 1100C and then allowed to cool in a...Problem 18P:
Metal plates (k=180W/m.K,p=2800kg/m3,andcp=880J/kg.K) and with a thickness of 1 cm are being heated...Problem 22P:
A 6-mm-thick stainless steel strip (k=21W/m.K,p=8000kg/m3,andcp=570J/kg.K) and exiting an oven at a...Problem 23P:
After heat treatment, the 2-cm-thick metal plates (k=180W/m.K,p=2800kg/m3,andcp=880J/kg.K) and are...Problem 24P:
A long copper rod of diameter 2.0 cm is initially at a uniform temperature of 100C. It is now...Problem 26P:
Steel rods (p=7832kg/m3,cp=434J/kg.Kandk=63.9W/m.K) and are heated in a furnace to 850C and then...Problem 29P:
To warm up some milk for a baby, a mother pours milk into a thin-walled cylindrical container whose...Problem 30P:
A person is found dead at 5 p.m. in a room whose temperature is 20C. The temperature of the body is...Problem 32P:
In an experiment, the temperature of a hot gas stream is to be measured by a thermocouple with a...Problem 34P:
Pulverized coal particles are used in oxy-fuel combustion power plants for electricity generation....Problem 35P:
Oxy-fuel combustion power plants use pulverized coal particles as fuel to burn in a pure oxygen...Problem 36P:
Plasma spraying is a process used for coating a material surface with a protective layer to prevent...Problem 37P:
Consider a spherical shell satellite with outer diameter of 4 m and shell thickness of 10 mm that is...Problem 41P:
Consider a sphere of diameter 5 cm, a cube of side length 5 cm, and a rectangular prism of dimension...Problem 43CP:
An egg is to be cooked to a certain level of doneness by being dropped into boiling water. Can the...Problem 44CP:
What is an infinitely long cylinder? When is it proper to treat an actual cylinder as being...Problem 45CP:
What is the physical significance of the Fourier number? Will the Fourier number for a specified...Problem 48CP:
The Biot number during a heat transfer process between a sphere and its surroundings is determined...Problem 49CP:
A body at an initial temperature of Ti, is brought into a medium at a constant temperature of T. How...Problem 51P:
In a meat processing plant, 2-cm-thick steaks (k=0.45W/m.K,=0.9110-7m2/s) and that are initially at...Problem 56P:
Layers of 23-cm-thick meat slabs (k=0.47W/m.K,=0.1310-6m2/s) and initially at a uniform temperature...Problem 71P:
For heat transfer purposes, an egg can be considered to be a 5.5-cm- diameter sphere having the...Problem 72P:
Citrus fruits are very susceptible to cold weather, and extended exposure to subfreezing...Problem 73P:
Chickens with an average mass of 1.7 kg (k=0.45W/m.K,and=0.1310-6m2/s) and initially at a uniform...Problem 77EP:
Oranges of 2.5-in-diameter (k=0.26Btu/h.ft.oFand=1.410-6ft2/s) and initially at a uniform...Problem 82P:
A 9-cm-diameter potato (p=1100kg/m3,cp=3900J/kg.K,k=0.6W/m.K,=1.410-7m2/s) and that is initially at...Problem 83P:
In Betty Crocker s Cookbook, it is stated that it takes 2 h 45 mm to roast a 3.2-kg rib initially at...Problem 86CP:
What is a semi-infinite medium? Give examples of solid bodies that can be treated as semi-infinite...Problem 87CP:
Consider a hot semi-infinite solid at an initial temperature of Ti that is exposed to convection to...Problem 90P:
In areas where the air temperature remains below 0C for prolonged periods of time, the freezing of...Problem 92P:
A highway made of asphalt is initially at a uniform temperature of 5 5C. Suddenly the highway...Problem 93P:
A thick aluminum block initially at 20C is subjected to constant heat flux of 4000 W/m2 by an...Problem 95P:
A thick wall made of refractory bricks (k=1.0W/m.K,=5.0810-7m2/s) and has a uniform initial...Problem 98P:
A thick wood slab (k=0.17W/m.K,=1.2810-7m2/s) and that is initially at a uniform temperature of 25C...Problem 106P:
A barefooted person whose feet are at 32C steps on a large aluminum block at 20C. Treating both the...Problem 107CP:
What is the product solution method? How is it used to determine the transient temperature...Problem 108CP:
How is the product solution used to determine the variation of temperature with time and position in...Problem 110CP:
Consider a short cylinder whose top and bottom surfaces are insulated. The cylinder is initially at...Problem 114EP:
A hot dog can be considered to be a cylinder 5 in long and 0.8 in in diameter whose properties...Problem 117P:
A 2-cm-high cylindrical ice block (k=22W/m.K,=0.12410-7m2/s) and is placed on a table on its base of...Problem 125CP:
How does refrigeration prevent or delay the spoilage of foods? Why does freezing extend the storage...Problem 126CP:
What are the environmental factors that affect the growth rate of microorganisms in foods?Problem 127CP:
What is the effect of cooking on the microorganisms in foods? Why is it important that the internal...Problem 132CP:
How does the rate of freezing affect the tenderness, color, and the drip of meat during thawing?Problem 139P:
Chickens with an average mass of 2.2 kg and average specific heat of 3.54 kJ/kgC are to be cooled by...Problem 143P:
A long roll of 2-m-wide and 0.5-cm-thick 1-Mn manganese steel plate coming off a furnace at 820C is...Problem 147EP:
During a picnic on a hot summer day, the only available drinks were those at the ambient temperature...Problem 148P:
Two metal rods are being heated in an oven with uniform ambient temperature of 1000C and convection...Problem 149P:
Stainless steel ball bearings (p=8085Kg/m3,k=15.1W/m.oC,cp=0.480KJ/kg.oC, and and=3.9110-6m2/s)...Problem 152EP:
In Betty crockers Cookbook, it is stated that it takes 5 h to roast a 14-lb stuffed turkey initially...Problem 153P:
A watermelon initially at 35C is to be cooled by dropping it into a lake at 15C. After 4 h and 40...Problem 164P:
Lumped system analysis of transient heat conduction situations is valid when the Biot number is (a)...Problem 167P:
An 18-cm-long, 16-cm-wide, and 12-cm-high hot iron block (p=7870Kg/m3,cp=447J/kg.K) and initially at...Problem 173P:
A long 18-cm-diameter bar made of hardwood k=0.159W/m.K,=1.7510-7m2/s) and is exposed to air at 30C...Problem 177P:
A small chicken (k=0.45W/m.K,=0.1510-6m2/s) and can be approximated as an 11.25-cm-diameter solid...Problem 179P:
When water, as in a pond or lake, is heated by warm air above it, it remains stable, does not move,...Browse All Chapters of This Textbook
Chapter 1 - Introduction And Basic ConceptsChapter 2 - Heat Conduction EquationChapter 3 - Steady Heat ConductionChapter 4 - Transient Heat ConductionChapter 5 - Numerical Methods In Heat ConductionChapter 6 - Fundamentals Of ConvectionChapter 7 - External Forced ConvectionChapter 8 - Internal Forced ConvectionChapter 9 - Natural ConvectionChapter 10 - Boiling And Condensation
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