Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)
Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)
8th Edition
ISBN: 9781305387102
Author: Kreith, Frank; Manglik, Raj M.
Publisher: Cengage Learning
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Chapter 3, Problem 3.38P

An egg, which for the purposes of this problem is assumed to be a 5-cm-diameter sphere having the thermal properties of water, is initially at a temperature of 4°C . It is immersed in boiling water at 100°C for 15 min. The heat transfer coefficient from the water to the egg is assumed to be 1700 W/m 2 K . What is the temperature of the egg center at the end of the cooking period?

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Consider hotdog being cooked in boiling water in a pan. Would the heat transfer be modeled as one-dimensional or two-dimensional? Would the heat transfer be steady or transient? Explain.
A 40-cm-long, 800-W electric resistance heating element with diameter 0.5 cm and surface temperature 120°C is immersed in 75 kg of water initially at 20°C. Determine how long it will take for this heater to raise the water temperature to 80°C. Also, determine the convection heat transfer coefficients at the beginning and at the end of the heating process.
A person puts a few apples into the freezer at 15°C cool them quickly for guestswho are about to arrive. Initially, the apples are at a uniform temperature of 20°C,and the heat transfer coefficient on the surfaces is 8 W/m2·K. Treating the apples as9-cm-diameter spheres and taking their properties to be 840 kg/m3, Cp 3.81 kJ/kg·K, k = 0.418 W/m·K, and α =10-7 m2/s, determine the center and surface temperatures of the apples in 1 h. Also, determine the amount of heat transfer from each apple. Solve this problem using analytical one-term approximation method (notthe Heisler charts). Answer: Center: 11.2 ℃, Surface: 2.7 ℃, heat transfer: 17.2 kJ
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