Chapter 4: Problem 2
What is lumped system analysis? When is it applicable?
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These are the key concepts you need to understand to accurately answer the question.
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Chapter 4: Problem 2
What is lumped system analysis? When is it applicable?
These are the key concepts you need to understand to accurately answer the question.
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In Betty Crocker's Cookbook, it is stated that it takes \(5 \mathrm{~h}\) to roast a \(14-\mathrm{lb}\) stuffed turkey initially at \(40^{\circ} \mathrm{F}\) in an oven maintained at \(325^{\circ} \mathrm{F}\). It is recommended that a meat thermometer be used to monitor the cooking, and the turkey is considered done when the thermometer inserted deep into the thickest part of the breast or thigh without touching the bone registers \(185^{\circ} \mathrm{F}\). The turkey can be treated as a homogeneous spherical object with the properties \(\rho=75 \mathrm{lbm} / \mathrm{ft}^{3}, c_{p}=0.98 \mathrm{Btu} / \mathrm{lbm} \cdot{ }^{\circ} \mathrm{F}\), \(k=0.26 \mathrm{Btu} / \mathrm{h} \cdot \mathrm{ft} \cdot{ }^{\circ} \mathrm{F}\), and \(\alpha=0.0035 \mathrm{ft}^{2} / \mathrm{h}\). Assuming the tip of the thermometer is at one- third radial distance from the center of the turkey, determine \((a)\) the average heat transfer coefficient at the surface of the turkey, \((b)\) the temperature of the skin of the turkey when it is done, and \((c)\) the total amount of heat transferred to the turkey in the oven. Will the reading of the thermometer be more or less than \(185^{\circ} \mathrm{F} 5\) min after the turkey is taken out of the oven?
An 18-cm-long, 16-cm-wide, and 12 -cm-high hot iron block \(\left(\rho=7870 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=447 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right)\) initially at \(20^{\circ} \mathrm{C}\) is placed in an oven for heat treatment. The heat transfer coefficient on the surface of the block is \(100 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). If it is required that the temperature of the block rises to \(750^{\circ} \mathrm{C}\) in a 25 -min period, the oven must be maintained at (a) \(750^{\circ} \mathrm{C}\) (b) \(830^{\circ} \mathrm{C}\) (c) \(875^{\circ} \mathrm{C}\) (d) \(910^{\circ} \mathrm{C}\) (e) \(1000^{\circ} \mathrm{C}\)
Long aluminum wires of diameter \(3 \mathrm{~mm}(\rho=\) \(2702 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=0.896 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}, k=236 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\), and \(\alpha=\) \(9.75 \times 10^{-5} \mathrm{~m}^{2} / \mathrm{s}\) ) are extruded at a temperature of \(350^{\circ} \mathrm{C}\) and exposed to atmospheric air at \(30^{\circ} \mathrm{C}\) with a heat transfer coefficient of \(35 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). (a) Determine how long it will take for the wire temperature to drop to \(50^{\circ} \mathrm{C}\). (b) If the wire is extruded at a velocity of \(10 \mathrm{~m} / \mathrm{min}\), determine how far the wire travels after extrusion by the time its temperature drops to \(50^{\circ} \mathrm{C}\). What change in the cooling process would you propose to shorten this distance? (c) Assuming the aluminum wire leaves the extrusion room at \(50^{\circ} \mathrm{C}\), determine the rate of heat transfer from the wire to the extrusion room.
Chickens with an average mass of \(1.7 \mathrm{~kg}(k=\) \(0.45 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\) and \(\alpha=0.13 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\) ) initially at a uniform temperature of \(15^{\circ} \mathrm{C}\) are to be chilled in agitated brine at \(-7^{\circ} \mathrm{C}\). The average heat transfer coefficient between the chicken and the brine is determined experimentally to be \(440 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Taking the average density of the chicken to be \(0.95 \mathrm{~g} / \mathrm{cm}^{3}\) and treating the chicken as a spherical lump, determine the center and the surface temperatures of the chicken in \(2 \mathrm{~h}\) and \(45 \mathrm{~min}\). Also, determine if any part of the chicken will freeze during this process. Solve this problem using analytical one-term approximation method (not the Heisler charts).
Consider a cubic block whose sides are \(5 \mathrm{~cm}\) long and a cylindrical block whose height and diameter are also \(5 \mathrm{~cm}\). Both blocks are initially at \(20^{\circ} \mathrm{C}\) and are made of granite \((k=\) \(2.5 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\) and \(\left.\alpha=1.15 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)\). Now both blocks are exposed to hot gases at \(500^{\circ} \mathrm{C}\) in a furnace on all of their surfaces with a heat transfer coefficient of \(40 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Determine the center temperature of each geometry after 10,20 , and \(60 \mathrm{~min}\).
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