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Carbon steel balls $\left(\rho=7830 \mathrm{~kg} / \mathrm{m}^{3}, k=64 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.\(, \)\left.c_{p}=434 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right)\( initially at \)200^{\circ} \mathrm{C}\( are quenched in an oil bath at \)20^{\circ} \mathrm{C}$ for a period of \(3 \mathrm{~min}\). If the balls have a diameter of \(5 \mathrm{~cm}\) and the convection heat transfer coefficient is $450 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$, the center temperature of the balls after quenching will be (Hint: Check the Biot number.) (a) \(30.3^{\circ} \mathrm{C}\) (b) \(46.1^{\circ} \mathrm{C}\) (c) \(55.4^{\circ} \mathrm{C}\) (d) \(68.9^{\circ} \mathrm{C}\) (e) \(79.4^{\circ} \mathrm{C}\)

Short Answer

Expert verified
Answer: The center temperature of the balls after quenching is approximately \(46.1^{\circ}\mathrm{C}\).

Step by step solution

01

Determine the Biot number

The Biot number (Bi) is given by: Bi \( =\frac{hL_\text{c}}{k}\) \(where:\) \(h = 450 \,\text{W}/\text{m}^2\cdot\text{K}\) (convection heat transfer coefficient) \(L_\text{c} = \frac{r}{3} \text{(assuming the sphere shape)}\) \(r = 0.025\,\text{m}\) (radius of the balls) \(k = 64 \,\text{W/m}\cdot\text{K}\) (thermal conductivity of the steel balls) Calculating the Biot number: Bi \(=\frac{450\times0.025/3}{64} = 0.104\). Since Bi \(<1\), we can assume the lumped capacitance method is applicable.
02

Calculate the temperature at the center of the balls after quenching

The lumped capacitance method provides the transient temperature response of a solid, assuming uniform temperature throughout. The temperature change equation can be written as: \(\frac{t-T_\infty}{T_0-T_\infty} = \text{exp}\left(-\frac{hA}{\rho c_p V}t\right)\) \(where:\) \(T_0 = 200^{\circ}\mathrm{C}\) (the initial temperature of the balls) \(T_\infty = 20^{\circ}\mathrm{C}\) (the temperature of the oil bath) \(\rho = 7830\, \text{kg/m}^3\) (density of the steel balls) \(c_p = 434\, \text{J/kg} \cdot \text{K}\) (specific heat capacity of the steel balls) \(A = 4\pi r^2\) (surface area of the ball) \(V = \frac{4}{3}\pi r^3\) (volume of the ball) >t = 3 min = 180 s (time) Rearrange the temperature change equation for \(t\) and substitute the given values: \(t-T_\infty = (T_0-T_\infty) \cdot \text{exp}\left(-\frac{hA}{\rho c_p V}t\right)\) \(t-20 = (200-20) \cdot \text{exp}\left(-\frac{450\times(4\pi(0.025)^2)}{7830\times434\times\frac{4}{3}\pi(0.025)^3} \cdot 180\right)\) \(t-20 = 180 \cdot \text{exp}(-0.339)\) Solve for \(t\) to find the center temperature of the balls after quenching: \(t = 20 + 180 \cdot \text{exp}(-0.339) \approx 46.1^{\circ}\mathrm{C}\) The center temperature of the balls after quenching will be approximately \(46.1^{\circ}\mathrm{C}\). The correct answer is (b) \(46.1^{\circ}\mathrm{C}\).

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Most popular questions from this chapter

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

In a production facility, 3-cm-thick large brass plates $\left(k=110 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \rho=8530 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=380 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right.$, and \(\alpha=33.9 \times\) \(10^{-6} \mathrm{~m}^{2} / \mathrm{s}\) ) that are initially at a uniform temperature of \(25^{\circ} \mathrm{C}\) are heated by passing them through an oven maintained at \(700^{\circ} \mathrm{C}\). The plates remain in the oven for a period of \(10 \mathrm{~min}\). Taking the convection heat transfer coefficient to be $h=80 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$, determine the surface temperature of the plates when they come out of the oven. Solve this problem using the analytical one-term approximation method. Can this problem be solved using lumped system analysis? Justify your answer.

The chilling room of a meat plant is \(15 \mathrm{~m} \times\) $18 \mathrm{~m} \times 5.5 \mathrm{~m}$ in size and has a capacity of 350 beef carcasses. The power consumed by the fans and the lights in the chilling room are 22 and $2 \mathrm{~kW}$, respectively, and the room gains heat through its envelope at a rate of \(14 \mathrm{~kW}\). The average mass of beef carcasses is $220 \mathrm{~kg}\(. The carcasses enter the chilling room at \)35^{\circ} \mathrm{C}$, after they are washed to facilitate evaporative cooling, and are cooled to \(16^{\circ} \mathrm{C}\) in \(12 \mathrm{~h}\). The air enters the chilling room at \(-2.2^{\circ} \mathrm{C}\) and leaves at $0.5^{\circ} \mathrm{C}\(. Determine \)(a)$ the refrigeration load of the chilling room and \((b)\) the volume flow rate of air. The average specific heats of beef carcasses and air are \(3.14\) and $1.0 \mathrm{~kJ} / \mathrm{kg} \cdot{ }^{\circ} \mathrm{C}$, respectively, and the density of air can be taken to be \(1.28 \mathrm{~kg} / \mathrm{m}^{3}\).

What is a semi-infinite medium? Give examples of solid bodies that can be treated as semi-infinite media for heat transfer purposes.

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.

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