Chapter 4: Problem 5
For which kinds of bodies made of the same material is the lumped system analysis more likely to be applicable: slender ones or well-rounded ones of the same volume? Why?
Chapter 4: Problem 5
For which kinds of bodies made of the same material is the lumped system analysis more likely to be applicable: slender ones or well-rounded ones of the same volume? Why?
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Get started for freeA large ASTM A203 B steel plate, with a thickness of \(7 \mathrm{~cm}\), in a cryogenic process is suddenly exposed to very cold fluid at $-50^{\circ} \mathrm{C}\( with \)h=594 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$. The plate has a thermal conductivity of $52 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\(, a specific heat of \)470 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\(, and a density of \)7.9 \mathrm{~g} / \mathrm{cm}^{3}$. The ASME Code for Process Piping limits the minimum suitable temperature for ASTM A203 B steel plate to \(-30^{\circ} \mathrm{C}\) (ASME B31.32014 , Table A-1M). If the initial temperature of the plate is \(20^{\circ} \mathrm{C}\) and the plate is exposed to the cryogenic fluid for \(6 \mathrm{~min}\), would it still comply with the ASME code?
How does \((a)\) the air motion and \((b)\) the relative humidity of the environment affect the growth of microorganisms in foods?
How can the contamination of foods with microorganisms be prevented or minimized? How can the growth of microorganisms in foods be retarded? How can the microorganisms in foods be destroyed?
A 40 -cm-thick brick wall \((k=0.72 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\), and \(\alpha=1.6 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\) ) is heated to an average temperature of \(18^{\circ} \mathrm{C}\) by the heating system and the solar radiation incident on it during the day. During the night, the outer surface of the wall is exposed to cold air at \(-3^{\circ} \mathrm{C}\) with an average heat transfer coefficient of $20 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\(. Determine the wall temperatures at distances 15,30 , and \)40 \mathrm{~cm}\( from the outer surface for a period of \)2 \mathrm{~h}$.
A \(9-\mathrm{cm}\)-diameter potato $\left(\rho=1100 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=3900 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right.$, \(k=0.6 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\), and $\alpha=1.4 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}$ ) that is initially at a uniform temperature of \(25^{\circ} \mathrm{C}\) is baked in an oven at $170^{\circ} \mathrm{C}$ until a temperature sensor inserted into the center of the potato indicates a reading of \(70^{\circ} \mathrm{C}\). The potato is then taken out of the oven and wrapped in thick towels so that almost no heat is lost from the baked potato. Assuming the heat transfer coefficient in the oven to be $40 \mathrm{~W} / \mathrm{m}^{2}\(. \)\mathrm{K}\(, determine \)(a)$ how long the potato is baked in the oven and \((b)\) the final equilibrium temperature of the potato after it is wrapped. Solve this problem using the analytical one-term approximation method.
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