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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.

Short Answer

Expert verified
Answer: We can only provide an estimation, but based on the calculation (step 6), we have the expression for the temperature of the wood slab at distance Δx after 5 minutes: \(T_s = 823 - \frac{0.17\Delta T}{35 \times 1.19 \times 10^{-3}}\) Now, we need to compare the calculated temperature (T_s) with the ignition temperature (723 K). If T_s > 723 K, the wood will ignite. If T_s ≤ 723 K, the wood will not ignite. Please note that this is a rough estimation, and more detailed analysis is recommended for safety concerns.

Step by step solution

01

List the given values and convert them to SI units

Let's list the given values and convert them to SI units if required: k = 0.17 W/m·K (thermal conductivity) α = 1.28 x 10^{-7} m²/s (thermal diffusivity) T_initial = 25°C = 298 K (initial uniform temperature) T_gases = 550°C = 823 K (hot gases temperature) time = 5 min = 300 s (exposure time) h = 35 W/m²·K (heat transfer coefficient) T_ignition = 450°C = 723 K (ignition temperature)
02

Set up Fourier's law of heat conduction and Newton's law of cooling

Fourier's law of heat conduction: \(q = -k\frac{\Delta T}{\Delta x}\) Newton's law of cooling: \(q = h(T_g - T_s)\) (T_g - termperature of the hot gases, T_s - termperature of the wood surface)
03

Equate the heat flow

Equate the heat flow from conduction to convection: \(-k\frac{\Delta T}{\Delta x} = h(T_g - T_s)\)
04

Apply the boundary conditions

When the wood surface is in contact with the hot gases, the temperature of the wood surface will gradually increase. We need to find the distance from the surface (\(\Delta x\)) where the temperature increases. A good estimation for this distance can be calculated by multiplying the thermal diffusivity (α) with the exposure time (300 s), then taking the square root: \(\Delta x \approx \sqrt{2\alpha t}\)
05

Calculate the distance \(\Delta x\)

Plugging the values of \(\alpha = 1.28 x 10^{-7}\) m²/s and \(t = 300\) s, we get: \(\Delta x \approx \sqrt{2 \times 1.28 \times 10^{-7} \times 300} \approx 1.19 \times 10^{-3}\) m
06

Calculate temperature at x = \(\Delta x\)

Rearranging the equation mentioned in step 3 in order to find the temperature at distance \(\Delta x\). \(T_s = T_g - \frac{k\Delta T}{h\Delta x}\) Plugging the values \(k=0.17\:W/m·K\), \(T_g = 823\:K\), and \(h=35\:W/m^2·K\), we get: \(T_s = 823 - \frac{0.17\Delta T}{35 \times 1.19 \times 10^{-3}}\)
07

Evaluate if the temperature exceeds the ignition temperature

Now, we will evaluate if the temperature calculated in step 6 exceeds the ignition temperature of 723 K. Compare \(T_s\) with \(T_{ignition}\): If \(T_s > T_{ignition}\), the wood will ignite. If \(T_s \leq T_{ignition}\), the wood will not ignite. Keep in mind that this calculation is a rough estimation and, in practice, more detailed analysis is recommended for safety concerns. However, this approach provides an excellent starting point to understand if the wood slab is likely to ignite or not.

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Most popular questions from this chapter

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 \(1.28 \mathrm{~kg} / \mathrm{m}^{3}\).

The temperature of a gas stream is to be measured by a thermocouple whose junction can be approximated as a \(1.2\)-mm-diameter sphere. The properties of the junction are $k=35 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \rho=8500 \mathrm{~kg} / \mathrm{m}^{3}\(, and \)c_{p}=320 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}$, and the heat transfer coefficient between the junction and the gas is \(h=110 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Determine how long it will take for the thermocouple to read 99 percent of the initial temperature difference.

Consider a short cylinder whose top and bottom surfaces are insulated. The cylinder is initially at a uniform temperature \(T_{i}\) and is subjected to convection from its side surface to a medium at temperature \(T_{\infty}\) with a heat transfer coefficient of \(h\). Is the heat transfer in this short cylinder oneor two-dimensional? Explain.

White potatoes \(\left(k=0.50 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\right.\) and \(\left.\alpha=0.13 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)\) that are initially at a uniform temperature of \(20^{\circ} \mathrm{C}\) and have an average diameter of \(6 \mathrm{~cm}\) are to be cooled by refrigerated air at \(2^{\circ} \mathrm{C}\) flowing at a velocity of $4 \mathrm{~m} / \mathrm{s}$. The average heat transfer coefficient between the potatoes and the air is experimentally determined to be $19 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}$. Determine how long it will take for the center temperature of the potatoes to drop to \(6^{\circ} \mathrm{C}\). Also, determine if any part of the potatoes will experience chilling injury during this process. Solve this problem using the analytical one-term approximation method.

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