Warning: foreach() argument must be of type array|object, bool given in /var/www/html/web/app/themes/studypress-core-theme/template-parts/header/mobile-offcanvas.php on line 20

A 6-mm-thick stainless steel strip $(k=21 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\(, oven at a temperature of \)500^{\circ} \mathrm{C}$ is allowed to cool within a buffer zone distance of \(5 \mathrm{~m}\). To prevent thermal burns to workers who are handling the strip at the end of the buffer zone, the surface temperature of the strip should be cooled to \(45^{\circ} \mathrm{C}\). If the air temperature in the buffer zone is \(15^{\circ} \mathrm{C}\) and the convection heat transfer coefficient is $120 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$, determine the maximum speed of the stainless steel strip.

Short Answer

Expert verified
Answer: To find the maximum speed of the stainless steel strip, we will analyze the given data and use the convection heat transfer equation. By equating heat transfer rates from convection and conduction equations, we can solve for the strip speed (v). The maximum value of v will be the maximum speed of the stainless steel strip to prevent thermal burns to workers handling it.

Step by step solution

01

Analyze the given data

We are given the following information: - Thickness of the stainless steel strip, t = 6 mm - Thermal conductivity of the strip, k = 21 W/(m·K) - Oven temperature, T_hot = 500°C - Desired cooled temperature, T_cooled = 45°C - Air temperature in the buffer zone, T_air = 15°C - Convection heat transfer coefficient, h = 120 W/(m²·K) - Buffer zone distance, d = 5m
02

Use the convection heat transfer equation

The convection heat transfer equation is given by: q = h * A * (T_surface - T_air) where: - q is the heat transfer rate (W) - h is the convection heat transfer coefficient (120 W/(m²·K)) - A is the surface area of the strip (m²) - T_surface is the surface temperature of the strip (°C) - T_air is the air temperature in the buffer zone (15°C) Since we want to cool the strip to 45°C, we can set T_surface to be equal to T_cooled, and our equation becomes: q = h * A * (T_cooled - T_air)
03

Determine heat transfer rate, q

The heat transfer rate can be determined using the Fourier's Law of conduction, which is given by: q = k * A * (T_hot - T_cooled) / t Here, we already have the values for k, T_hot, and T_cooled. The strip has a thickness of 6 mm, which is equal to 0.006 m. Now we can plug in the values and solve for q: q = 21 * A * (500 - 45) / 0.006
04

Equate the heat transfer rate from convection and conduction equations

We can now equate the heat transfer rate from both the convection and conduction equations: h * A * (T_cooled - T_air) = k * A * (T_hot - T_cooled) / t Notice that A appears in both sides of the equation, and we can cancel it out: h * (T_cooled - T_air) = k * (T_hot - T_cooled) / t
05

Solve for the strip speed

Since q is the heat transfer rate, it can also be written as: q = m * Cp * (T_hot - T_cooled) where: - m is the mass flow rate of the strip (kg/s) - Cp is the specific heat capacity of the strip (J/(kg·K)) Since we don't have the values for mass flow rate, we can write mass flow rate as: m = A * d * rho * v where: - A is the area of the strip (m²) - d is the buffer zone distance (5 m) - rho is the density of the strip (kg/m³) - v is the speed of the strip (m/s) Now, we can substitute this equation into the q equation and use it to find the strip speed, v: q = A * d * rho * v * Cp * (T_hot - T_cooled) We already know the value of q from step 3. We can plug in the appropriate values and solve for v. Once we find the maximum value of v, that will be the maximum speed of the stainless steel strip.

Unlock Step-by-Step Solutions & Ace Your Exams!

  • Full Textbook Solutions

    Get detailed explanations and key concepts

  • Unlimited Al creation

    Al flashcards, explanations, exams and more...

  • Ads-free access

    To over 500 millions flashcards

  • Money-back guarantee

    We refund you if you fail your exam.

Over 30 million students worldwide already upgrade their learning with Vaia!

One App. One Place for Learning.

All the tools & learning materials you need for study success - in one app.

Get started for free

Most popular questions from this chapter

A heated 6-mm-thick Pyroceram plate $\left(\rho=2600 \mathrm{~kg} / \mathrm{m}^{3}\right.\(, \)c_{p}=808 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}, k=3.98 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\(, and \)\left.\alpha=1.89 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)$ is being cooled in a room with air temperature of \(25^{\circ} \mathrm{C}\) and convection heat transfer coefficient of \(13.3 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). The heated Pyroceram plate had an initial temperature of \(500^{\circ} \mathrm{C}\), and it is allowed to cool for \(286 \mathrm{~s}\). If the mass of the Pyroceram plate is \(10 \mathrm{~kg}\), determine the heat transfer from the Pyroceram plate during the cooling process using the analytical one-term approximation method.

After a long, hard week on the books, you and your friend are ready to relax and enjoy the weekend. You take a steak \(50 \mathrm{~mm}\) thick from the freezer. (a) How long (in hours) do you have to let the good times roll before the steak has thawed? Assume that the steak is initially at $-8^{\circ} \mathrm{C}$, that it thaws when the temperature at the center of the steak reaches \(4^{\circ} \mathrm{C}\), and that the room temperature is $22^{\circ} \mathrm{C}\( with a convection heat transfer coefficient of \)10 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$. Neglect the heat of fusion associated with the melting phase change. Treat the steak as a one-dimensional plane wall having the following properties: \(\rho=1000 \mathrm{~kg} / \mathrm{m}^{3}\), \(c_{p}=4472 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\), and $k=0.625 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}$. (b) How much energy per unit area (in J/m²) has been removed from the steak during this period of thawing? (c) Show whether or not the thawing of this steak can be analyzed by neglecting the internal thermal resistance of the steak.

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) \(8.5 \mathrm{~min}\)

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.

Consider a 7.6-cm-long and 3-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}\right.\(, \)k=0.456 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \alpha=1.3 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}$ ). Fifteen such meat chunks initially at \(2^{\circ} \mathrm{C}\) are 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 amount of heat transfer during the first \(8 \mathrm{~min}\) of cooking is (a) \(71 \mathrm{~kJ}\) (b) \(227 \mathrm{~kJ}\) (c) \(238 \mathrm{~kJ}\) (d) \(269 \mathrm{~kJ}\) (e) \(307 \mathrm{~kJ}\)

See all solutions

Recommended explanations on Physics Textbooks

View all explanations

What do you think about this solution?

We value your feedback to improve our textbook solutions.

Study anywhere. Anytime. Across all devices.

Sign-up for free