HEAT+MASS TRANSFER:FUND.+APPL.(LOOSE)6th EditionCENGEL Publisher: MCGISBN: 9781260440027
HEAT+MASS TRANSFER:FUND.+APPL.(LOOSE)
Solutions for HEAT+MASS TRANSFER:FUND.+APPL.(LOOSE)
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
Book Details
"Heat and mass transfer is a basic science that deals with the rate of transfer of thermal energy. It is an exciting and fascinating subject with unlimited practical applications ranging from biological systems to common household appliances, residential and commercial buildings, industrial processes, electronic devices, and food processing. Students are assumed to have an adequate background in calculus and physics."
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