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A father and son conducted the following simple experiment on a hot dog
which measured 12.5 cm in length and 2.2 cm in diameter. They inserted one
food thermometer into the midpoint of the hot dog and another one was
placed just under the skin of the hot dog. The temperatures of the
thermometers were monitored until both thermometers read 20C, which is
the ambient temperature. The hot dog was then placed in 94C boiling water
and after exactly 2 minutes they recorded the center temperature and the
skin temperature of the hot dog to be 59C and 88C, respectively. Assuming
the following properties for the hot dog: = 980 kg/m3 and Cp = 3900 J/kgK
and using transient temperature charts, determine (a) the thermal diffusivity
of the hot dog, (b) the thermal conductivity of the hot dog, and (c) the
convection heat transfer coefficient (2.02 x 10-7m2/s; 0.772 W/m.K; 468
W/m2.K)
Ts= 88oC
Hot dog
Tc= 59oC
Water temp = 94oC
5.
Chickens with an average mass of 1.7 kg (k =0.45 W/mK and = 0.13 x 10-6
m2/s) initially at a uniform temperature of 15C are to be chilled in agitated
brine at 27C. The average heat transfer coefficient between the chicken and
the brine is determined experimentally to be 440 W/m2K. Taking the average
density of the chicken to be 0.95 g/cm3 and treating the chicken as a
spherical lump, determine the center and the surface temperatures of the
chicken in 2 h and 45 min. Also, determine if any part of the chicken will
freeze during this process. Note: The freezing point of chicken is assumed to
be -2.8oC. (-2.0oC; -6.9oC)
6.
In Betty Crockers Cookbook, it is stated that it takes 2 h 45 min to roast a
3.2-kg rib initially at 4.5C rare in an oven maintained at 163C. It is