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Obtain a relation for the time required for a lumped system to reach the average temperature \(\frac{1}{2}\left(T_{i}+T_{\infty}\right)\), where \(T_{i}\) is the initial temperature and \(T_{\infty}\) is the temperature of the environment.

Short Answer

Expert verified
Answer: The time required for a lumped system to reach the average temperature can be calculated using the derived relation: $$t = \frac{1}{-hA} \ln \left(\frac{\frac{1}{2}(T_i + T_\infty) - T_\infty}{T_i - T_\infty}\right)$$, where \(h\) is the heat transfer coefficient, \(A\) is the surface area of the object, \(T_i\) is the initial temperature of the object, and \(T_\infty\) is the surrounding temperature.

Step by step solution

01

Write down Newton's Law of Cooling

Newton's Law of Cooling states that the rate of change of temperature of an object is proportional to the difference between the object's temperature \(T(t)\) and the surrounding temperature \(T_\infty\). Mathematically, it can be written as: $$\frac{dT}{dt} = -hA(T - T_\infty)$$ where \(h\) is the heat transfer coefficient, \(A\) is the surface area of the object, and \(T(t)\) is the temperature of the object at time \(t\).
02

Separate variables

We need to separate the variables of the equation to solve it. We do this by dividing both sides by \((T - T_\infty)\) and multiplying both sides by \(dt\): $$\frac{dT}{T - T_\infty}= -hA dt$$
03

Integrate both sides

Integrate both sides of the equation with respect to their respective variables. The left side will be integrated with respect to \(T\), while the right side with respect to \(t\). Note that \(h\) and \(A\) are constants. $$\int_{T_i}^{T_f} \frac{dT}{T - T_\infty} = -hA \int_{0}^{t} dt$$
04

Evaluate the integrals

Evaluate both integrals. The left side will give us the natural logarithm due to its form, while the right side will give us a linear function. $$\ln \left(\frac{T_f - T_\infty}{T_i - T_\infty}\right) = -hAt$$
05

Solve for time \(t\)

We are interested in finding the time required for the average temperature to be reached, i.e., \(T_f = \frac{1}{2}(T_i + T_\infty)\). Plug this into our equation and solve for \(t\): $$\ln \left(\frac{\frac{1}{2}(T_i + T_\infty) - T_\infty}{T_i - T_\infty}\right) = -hAt$$ To isolate \(t\), take the exponential of both sides and then divide by \(-hA\): $$t = \frac{1}{-hA} \ln \left(\frac{\frac{1}{2}(T_i + T_\infty) - T_\infty}{T_i - T_\infty}\right)$$ This derived relation gives us the time required for a lumped system to reach the average temperature \(\frac{1}{2}(T_i + T_\infty)\).

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Most popular questions from this chapter

Conduct the following experiment at home to determine the combined convection and radiation heat transfer coefficient at the surface of an apple exposed to the room air. You will need two thermometers and a clock. First, weigh the apple and measure its diameter. You can measure its volume by placing it in a large measuring cup halfway filled with water, and measuring the change in volume when it is completely immersed in the water. Refrigerate the apple overnight so that it is at a uniform temperature in the morning, and measure the air temperature in the kitchen. Then take the apple out and stick one of the thermometers to its middle and the other just under the skin. Record both temperatures every \(5 \mathrm{~min}\) for an hour. Using these two temperatures, calculate the heat transfer coefficient for each interval and take their average. The result is the combined convection and radiation heat transfer coefficient for this heat transfer process. Using your experimental data, also calculate the thermal conductivity and thermal diffusivity of the apple and compare them to the values given above.

How can we use the one-term approximate solutions when the surface temperature of the geometry is specified instead of the temperature of the surrounding medium and the convection heat transfer coefficient?

In a meat processing plant, 2-cm-thick steaks $\left(k=0.45 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.\( and \)\left.\alpha=0.91 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\right)\( that are initially at \)25^{\circ} \mathrm{C}$ are to be cooled by passing them through a refrigeration room at \(-11^{\circ} \mathrm{C}\). The heat transfer coefficient on both sides of the steaks is \(9 \mathrm{~W} / \mathrm{m}^{2}\). K. If both surfaces of the steaks are to be cooled to \(2^{\circ} \mathrm{C}\), determine how long the steaks should be kept in the refrigeration room. Solve this problem using the analytical one-term approximation method.

How does \((a)\) the air motion and \((b)\) the relative humidity of the environment affect the growth of microorganisms in foods?

To warm up some milk for a baby, a mother pours milk into a thin-walled cylindrical container whose diameter is \(6 \mathrm{~cm}\). The height of the milk in the container is \(7 \mathrm{~cm}\). She then places the container into a large pan filled with hot water at \(70^{\circ} \mathrm{C}\). The milk is stirred constantly so that its temperature is uniform at all times. If the heat transfer coefficient between the water and the container is $120 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$, determine how long it will take for the milk to warm up from \(3^{\circ} \mathrm{C}\) to $38^{\circ} \mathrm{C}$. Assume the entire surface area of the cylindrical container (including the top and bottom) is in thermal contact with the hot water. Take the properties of the milk to be the same as those of water. Can the milk in this case be treated as a lumped system? Why? Answer: \(4.50\) min

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