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A hot dog can be considered to be a \(12-\mathrm{cm}\)-long cylinder whose diameter is \(2 \mathrm{~cm}\) and whose properties are $\rho=980 \mathrm{~kg} / \mathrm{m}^{3}\(, \)c_{p}=3.9 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}, k=0.76 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\(, and \)\alpha=2 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\(. A hot dog initially at \)5^{\circ} \mathrm{C}\( is dropped into boiling water at \)100^{\circ} \mathrm{C}$. The heat transfer coefficient at the surface of the hot dog is estimated to be \(600 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). If the hot \(\operatorname{dog}\) is considered cooked when its center temperature reaches \(80^{\circ} \mathrm{C}\), determine how long it will take to cook it in the boiling water. Solve this problem using the analytical one-term approximation method.

Short Answer

Expert verified
Short Answer: It will take approximately 6 minutes and 9 seconds to cook the hot dog in boiling water until its center temperature reaches 80°C.

Step by step solution

01

Calculate the initial and final temperature differences

First, we calculate the initial and final temperature differences using the given values: \(\Theta_{i} = T_{i} - T_{\infty} = 5 - 100 = -95^{\circ} \mathrm{C}\) \(\Theta_{\infty} = T_{c} - T_{\infty} = 80 - 100 = -20^{\circ} \mathrm{C}\)
02

Calculate the perimeter P and cross-sectional area A

Next, we determine the cross-sectional area \(A\) and perimeter \(P\): \(A = \frac{\pi d^2}{4} = \frac{\pi (0.02)^2}{4} = 3.142 \times 10^{-4} \mathrm{~m}^2\) \(P = \pi d = \pi (0.02) = 0.0628 \mathrm{~m}\)
03

Calculate the constant C1

Then, we calculate the constant \(C_1\) by using the heat transfer coefficient \(h\), thermal conductivity \(k\), perimeter \(P\), and cross-sectional area \(A\): \(C_1 = \frac{2 \sqrt{h P k A}}{k A} = \frac{2 \sqrt{(600)(0.0628)(0.76)(3.142 \times 10^{-4})}}{(0.76)(3.142 \times 10^{-4})} = 37.8\)
04

Find the first root of the Bessel function (b1)

We can find the first root of the Bessel function of first kind using a table or online calculator. Here, we'll use the value: \(b_1 ≈ 2.4048\)
05

Compute the time to cook t

Finally, we substitute the values we found into the formula to find the time required to cook the hot dog: \(t = \frac{L^2}{12\alpha}\left(\frac{b_1^2\pi^2}{\ln\left(\frac{1+\Theta_{i} C_1}{1+\Theta_{\infty} C_1}\right)}-1\right) = \frac{(0.12)^2}{12(2 \times 10^{-7})}\left(\frac{(2.4048)^2\pi^2}{\ln\left(\frac{1+(-95)(37.8)}{1+(-20)(37.8)}\right)}-1\right) ≈ 368.87 \mathrm{~s}\) Therefore, it will take about 368.87 seconds, or approximately 6 minutes and 9 seconds, to cook the hot dog in the boiling water.

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Most popular questions from this chapter

Water mains must be placed at sufficient depth below the earth's surface to avoid freezing during extended periods of subfreezing temperatures. Determine the minimum depth at which the water main must be placed at a location where the soil is initially at \(15^{\circ} \mathrm{C}\) and the earth's surface temperature under the worst conditions is expected to remain at $-10^{\circ} \mathrm{C}$ for 75 days. Take the properties of soil at that location to be \(k=0.7 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\) and $\alpha=1.4 \times 10^{-5} \mathrm{~m}^{2} / \mathrm{s}\(. Answer: \)7.05 \mathrm{~m}$

Chickens with an average mass of \(1.7 \mathrm{~kg}(k=0.45\) $\mathrm{W} / \mathrm{m} \cdot \mathrm{K}\( and \)\alpha=0.13 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\( ) initially at a uniform temperature of \)15^{\circ} \mathrm{C}$ are to be chilled in agitated brine at \(-7^{\circ} \mathrm{C}\). The average heat transfer coefficient between the chicken and the brine is determined experimentally to be \(440 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Taking the average density of the chicken to be $0.95 \mathrm{~g} / \mathrm{cm}^{3}$ and treating the chicken as a spherical lump, determine the center and the surface temperatures of the chicken in \(2 \mathrm{~h}\) and $45 \mathrm{~min}$. Also, determine if any part of the chicken will freeze during this process. Solve this problem using the analytical one-term approximation method.

Consider a 7.6-cm-diameter cylindrical lamb meat chunk $\left(\rho=1030 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=3.49 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}, k=0.456 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.$, \(\alpha=1.3 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\) ). Such a meat chunk intially at \(2^{\circ} \mathrm{C}\) is dropped into boiling water at \(95^{\circ} \mathrm{C}\) with a heat transfer coefficient of $1200 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$. The time it takes for the center temperature of the meat chunk to rise to \(75^{\circ} \mathrm{C}\) is (a) \(136 \mathrm{~min}\) (b) \(21.2 \mathrm{~min}\) (c) \(13.6 \mathrm{~min}\) (d) \(11.0 \mathrm{~min}\) (e) \(8.5 \mathrm{~min}\)

What are the factors that affect the quality of frozen fish?

A thick wood slab \((k=0.17 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\) and \(\alpha=1.28 \times\) \(10^{-7} \mathrm{~m}^{2} / \mathrm{s}\) ) that is initially at a uniform temperature of \(25^{\circ} \mathrm{C}\) is exposed to hot gases at \(550^{\circ} \mathrm{C}\) for a period of \(5 \mathrm{~min}\). The heat transfer coefficient between the gases and the wood slab is $35 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$. If the ignition temperature of the wood is \(450^{\circ} \mathrm{C}\), determine if the wood will ignite.

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