Chapter 4: Problem 46
Can the one-term approximate solutions for a plane wall exposed to convection on both sides be used for a plane wall with one side exposed to convection while the other side is insulated? Explain.
Chapter 4: Problem 46
Can the one-term approximate solutions for a plane wall exposed to convection on both sides be used for a plane wall with one side exposed to convection while the other side is insulated? Explain.
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Get started for freeAluminum wires \(4 \mathrm{~mm}\) in diameter are produced by extrusion. The wires leave the extruder at an average temperature of \(350^{\circ} \mathrm{C}\) and at a linear rate of \(10 \mathrm{~m} / \mathrm{min}\). Before leaving the extrusion room, the wires are cooled to an average temperature of $50^{\circ} \mathrm{C}\( by transferring heat to the surrounding air at \)25^{\circ} \mathrm{C}\( with a heat transfer coefficient of \)50 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$. Calculate the necessary length of the wire cooling section in the extrusion room.
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.
How does refrigeration prevent or delay the spoilage of foods? Why does freezing extend the storage life of foods for months?
What is a semi-infinite medium? Give examples of solid bodies that can be treated as semi-infinite media for heat transfer purposes.
What is the effect of cooking on the microorganisms in foods? Why is it important that the internal temperature of a roast in an oven be raised above \(70^{\circ} \mathrm{C}\) ?
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