Ground turkey was made into me at balls and refrigerated at 2 ° C before being deep fried. The diameter of each meat ball is 9cm. To make sure that the meat balls are safe to be consumed, they must be cooked over 70 ° C. Assume that the cooking oil is at a constant temperature of 180 ° C and has a heat transfer coefficient of 50 W/(m 2 ∙ K). The conductivity and specific heat of the ground turkey are approximated at 2 W/( m∙K ) and 4 kJ/( kg ∙ K) respectively. The density of the ground turkey is 500kg/ m 3 . a) During the deep- frying process, do you anticipate that each meat ball has a uniform temperature distribution throughout its volume? Please show calculation to support your answer (5 pts) . b) Please calculate the minimum time required for cooking (1 5 p ts). c) When served, what are the surface and center temperatures of each meat ball ( 15 pts).
Ground turkey was made into me at balls and refrigerated at 2 ° C before being deep fried. The diameter of each meat ball is 9cm. To make sure that the meat balls are safe to be consumed, they must be cooked over 70 ° C. Assume that the cooking oil is at a constant temperature of 180 ° C and has a heat transfer coefficient of 50 W/(m 2 ∙ K). The conductivity and specific heat of the ground turkey are approximated at 2 W/( m∙K ) and 4 kJ/( kg ∙ K) respectively. The density of the ground turkey is 500kg/ m 3 . a) During the deep- frying process, do you anticipate that each meat ball has a uniform temperature distribution throughout its volume? Please show calculation to support your answer (5 pts) . b) Please calculate the minimum time required for cooking (1 5 p ts). c) When served, what are the surface and center temperatures of each meat ball ( 15 pts).
Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)
8th Edition
ISBN:9781305387102
Author:Kreith, Frank; Manglik, Raj M.
Publisher:Kreith, Frank; Manglik, Raj M.
Chapter3: Transient Heat Conduction
Section: Chapter Questions
Problem 3.10P: 3.10 A spherical shell satellite (3-m-OD, 1.25-cm-thick stainless steel walls) re-enters the...
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Question
Ground turkey was made
into me
at balls and refrigerated at 2
°
C before being deep fried. The
diameter of each meat ball is 9cm. To make sure that the meat balls are safe to be consumed,
they must be cooked over 70
°
C. Assume that the cooking oil is at a constant temperature of 180
°
C and has a heat transfer coefficient of 50
W/(m
2
∙
K). The conductivity and specific heat of the
ground turkey are approximated at 2 W/(
m∙K
) and 4 kJ/(
kg
∙
K)
respectively. The density of the
ground turkey is 500kg/
m
3
.
a)
During the deep-
frying process, do you anticipate that each meat ball has
a uniform
temperature distribution throughout its volume? Please show
calculation
to support your
answer
(5
pts)
.
b)
Please calculate the minimum time required for cooking
(1
5 p
ts).
c)
When served, what are the surface and center temperatures of each meat ball (
15 pts).
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