Oven, 200 °C In Betty's Crocker's cookbook, it is stated that it takes 3 hours and 45 minutes to roast a 0.92 kg rib initially at 4.5 °C in an oven maintained at 200 °C for a well-done cooked meat status. It is recommended that a meat thermometer be used to monitor cooking. The well-done cooked meat status is achieved Rib, 4.5 °C when the center of the thickest part of the rib registers 180.5 °C. The rib can be treated as a homogeneous sphere with the following properties (p=1200 kg/m³, Cr= 4.1 :. "kg.K, k =0.45 W/m.K and a= 0.91×107 m²/s). 1. Determine the heat transfer coefficient at the surface of the rib 2. BONUS: If the roast rib is to be set on the counter for about 15 minutes before it is sliced it is recompmended that the rib be taken out of the oven when the thermometer

Oven, 200 °C In Betty's Crocker's cookbook, it is stated that it takes 3 hours and 45 minutes to roast a 0.92 kg rib initially at 4.5 °C in an oven maintained at 200 °C for a well-done cooked meat status. It is recommended that a meat thermometer be used to monitor cooking. The well-done cooked meat status is achieved Rib, 4.5 °C when the center of the thickest part of the rib registers 180.5 °C. The rib can be treated as a homogeneous sphere with the following properties (p=1200 kg/m³, Cr= 4.1 :. "kg.K, k =0.45 W/m.K and a= 0.91×107 m²/s). 1. Determine the heat transfer coefficient at the surface of the rib 2. BONUS: If the roast rib is to be set on the counter for about 15 minutes before it is sliced it is recompmended that the rib be taken out of the oven when the thermometer

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.

Chapter8: Natural Convection

Section: Chapter Questions

Problem 8.9P

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In Betty Crocker’s Cookbook, it is stated that it takes 2 h 45 min to roast a 3.2-kg rib initially at 4.5°C “rare” in an oven maintained at 163°C. It is recommended that a meat thermometer be used to monitor the cooking, and the rib is considered rare done when the thermometer inserted into the center of the thickest part of the meat registers 60°C. The rib can be treated as a homogeneous spherical object with the properties r = 1200 kg/m3, cp = 4.1 kJ/kg·K, k = 0.45 W/m·K, and a = 0.91 * 10-7 m2/s. Determine (a) the heat transfer coefficient at the surface of the rib; (b) the temperature of the outer surface of the rib when it is done; and (c) the amount of heat transferred to the rib. (d) Using the values obtained, predict how long it will take to roast this rib to “medium” level, which occurs when the innermost temperature of the rib reaches 71°C. Compare your result to the listed value of 3 h 20 min. If the roast rib is to be set on the counter for about 15 min before it is sliced,…
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