4-33

4-50 A hot dog is dropped into boiling water, and temperature measurements are taken at certain time intervals. The thermal diffusivity and thermal conductivity of the hot dog and the convection heat transfer coefficient are to be determined. Assumptions 1 Heat conduction in the hot dog is one-dimensional since it is long and it has thermal symmetry about the centerline. 2 The thermal properties of the hot dog are constant. 3 The heat transfer coefficient is constant and uniform over the entire surface. 4 The Fourier number is > 0.2 so that the oneterm approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). Properties The properties of hot dog available are given to be = 980 kg/m3 and cp = 3900 J/kg.C. Analysis (a) From Fig. 4-16b we have
T T 88 94 = = 0.17 T0 T 59 94 k 1 = = 0.15 ro Bi hr r o = =1 ro ro

Water 94C Hot dog

The Fourier number is determined from Fig. 4-16a to be

k 1 = = 0.15 Bi hro T0 T Ti T t = 2 = 0.20 59 94 ro = = 0.47 20 94 0.2ro2 (0.2)(0.011 m) 2 = = 2.017 10 7 m 2 /s t 120 s

The thermal diffusivity of the hot dog is determined to be

t
ro2

= 0.20 =

(b) The thermal conductivity of the hot dog is determined from

k = c p = ( 2.017 10 7 m 2 /s)(980 kg/m 3 )(3900 J/kg. C) = 0.771 W/m. C

(c) From part (a) we have

k 1 = = 0.15 . Then, Bi hro

k = 0.15ro = (0.15)(0.011 m) = 0.00165 m h

Therefore, the heat transfer coefficient is

k 0.771 W/m.C = 0.00165 h = = 467 W/m 2 .C h 0.00165 m

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4-34

4-51 Using the data and the answers given in Prob. 4-50, the center and the surface temperatures of the hot dog 4 min after the start of the cooking and the amount of heat transferred to the hot dog are to be determined. Assumptions 1 Heat conduction in the hot dog is one-dimensional since it is long and it has thermal symmetry about the center line. 2 The thermal properties of the hot dog are constant. 3 The heat transfer coefficient is constant and uniform over the entire surface. 4 The Fourier number is > 0.2 so that the oneterm approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). Properties The properties of hot dog and the convection heat transfer coefficient are given or obtained in P4-47 to be k = 0.771 W/m.C, = 980 kg/m3, cp = 3900 J/kg.C, = 2.01710-7 m2/s, and h = 467 W/m2.C. Analysis The Biot number is

Bi =

hro (467 W/m 2 .C)(0.011 m) = = 6.66 k (0.771 W/m.C)

Water 94C Hot dog

The constants 1 and A1 corresponding to this Biot number are, from Table 4-2,

1 = 2.0785 and A1 = 1.5357

The Fourier number is

t
L2

(2.017 10 7 m 2 /s)(4 min 60 s/min) (0.011 m) 2

= 0.4001 > 0.2

Then the temperature at the center of the hot dog is determined to be

0,cyl =

2 2 T0 T = A1e 1 = (1.5357)e ( 2.0785) ( 0.4001) = 0.2727 Ti T

T0 94 = 0.2727 To = 73.8 C 20 94

From Table 4-3 we read J 0 =0.1789 corresponding to the constant 1 =2.0785. Then the temperature at the surface of the hot dog becomes
2 2 T (ro , t ) T = A1e 1 J 0 (1 ro / ro ) = (1.5357)e ( 2.0785) (0.4001) (0.1789) = 0.04878 Ti T

T (ro , t ) 94 = 0.04878 T (ro , t ) = 90.4 C 20 94

The maximum possible amount of heat transfer is

m = V = ro 2 L = (980 kg/m 3 ) (0.011 m) 2. (0.125 m) = 0.04657 kg Qmax = mc p (Ti T ) = (0.04657 kg)(3900 J/kg.C)(94 20)C = 13,440 J From Table 4-3 we read J 1 = 0.5701 corresponding to the constant 1 =2.0785. Then the actual heat transfer becomes
Q Q max J ( ) 0.5701 = 1 2 o,cyl 1 1 = 1 2(0.2727) = 0.8504 2.0785 1 cyl Q = 0.8504(13,440 kJ ) = 11,430 kJ

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4-35

4-52E Whole chickens are to be cooled in the racks of a large refrigerator. Heat transfer coefficient that will enable to meet temperature constraints of the chickens while keeping the refrigeration time to a minimum is to be determined. Assumptions 1 The chicken is a homogeneous spherical object. 2 Heat conduction in the chicken is onedimensional because of symmetry about the midpoint. 3 The thermal properties of the chicken are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). Properties The properties of the chicken are given to be k = 0.26 Btu/h.ft.F, = 74.9 lbm/ft3, cp = 0.98 Btu/lbm.F, and = 0.0035 ft2/h. Analysis The radius of the chicken is determined to be
m = V V = 4 3 m 5 lbm 74.9 lbm/ft 3

= 0.06676 ft 3
3

V = ro3 ro = 3
From Fig. 4-17b we have

3V 3 3(0.06676 ft ) = = 0.2517 ft 4 4

Chicken Ti = 65F

T T 35 5 = = 0.75 T0 T 45 5 k 1 = =2 Bi hr x ro o = =1 ro ro

Refrigerator T = 5F

Then the heat transfer coefficients becomes

h= k 0.26 Btu/.ft.F = = 0.516 Btu/h.ft 2 .F 2ro 2(0.2517 ft)

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4-36

4-53 A person puts apples into the freezer to cool them quickly. The center and surface temperatures of the apples, and the amount of heat transfer from each apple in 1 h are to be determined. Assumptions 1 The apples are spherical in shape with a diameter of 9 cm. 2 Heat conduction in the apples is one-dimensional because of symmetry about the midpoint. 3 The thermal properties of the apples are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). Properties The properties of the apples are given to be k = 0.418 W/m.C, = 840 kg/m3, cp = 3.81 kJ/kg.C, and = 1.310-7 m2/s. Analysis The Biot number is

hr (8 W/m 2 .C)(0.045 m) Bi = o = = 0.861 k (0.418 W/m.C)

The constants 1 and A1 corresponding to this Biot number are, from Table 4-2,

Air T = -15C

1 = 1.476 and A1 = 1.2390

The Fourier number is

t
ro2

(1.3 10 7 m 2 /s)(1 h 3600 s/h) (0.045 m) 2

Apple Ti = 20C
= 0.231 > 0.2

Then the temperature at the center of the apples becomes

0, sph =

2 2 T0 T T (15) = A1e 1 0 = (1.239)e (1.476) (0.231) = 0.749 T0 = 11.2C Ti T 20 (15)

The temperature at the surface of the apples is

(ro , t ) sph =

2 2 T (ro , t ) T sin(1 ro / ro ) sin(1.476 rad) = A1 e 1 = (1.239)e (1.476) ( 0.231) = 0.505 1 ro / ro Ti T 1.476

T (ro , t ) (15) = 0.505 T (ro , t ) = 2.7C 20 (15) The maximum possible heat transfer is

m = V = Qmax

4 3 4 ro = (840 kg/m 3 ) (0.045 m) 3. = 0.3206 kg 3 3 = mc p (Ti T ) = (0.3206 kg)(3.81 kJ/kg.C)[20 (15)]C = 42.75 kJ

Then the actual amount of heat transfer becomes

sin(1 ) 1 cos(1 ) sin(1.476 rad) (1.476) cos(1.476 rad) Q = 1 3 o, sph = 1 3(0.749) = 0.402 3 Qmax (1.476) 3 1 Q = 0.402Qmax = (0.402)(42.75 kJ) = 17.2 kJ

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4-37

4-54 EES Prob. 4-53 is reconsidered. The effect of the initial temperature of the apples on the final center and surface temperatures and the amount of heat transfer is to be investigated.
Analysis The problem is solved using EES, and the solution is given below. "GIVEN" T_infinity=-15 [C] T_i=20 [C] h=8 [W/m^2-C] r_o=0.09/2 [m] time=1*3600 [s] "PROPERTIES" k=0.513 [W/m-C] rho=840 [kg/m^3] C_p=3.6 [kJ/kg-C] alpha=1.3E-7 [m^2/s] "ANALYSIS" Bi=(h*r_o)/k "From Table 4-2 corresponding to this Bi number, we read" lambda_1=1.3525 A_1=1.1978 tau=(alpha*time)/r_o^2 (T_o-T_infinity)/(T_i-T_infinity)=A_1*exp(-lambda_1^2*tau) (T_r-T_infinity)/(T_i-T_infinity)=A_1*exp(lambda_1^2*tau)*Sin(lambda_1*r_o/r_o)/(lambda_1*r_o/r_o) V=4/3*pi*r_o^3 m=rho*V Q_max=m*C_p*(T_i-T_infinity) Q/Q_max=1-3*(T_o-T_infinity)/(T_i-T_infinity)*(Sin(lambda_1)lambda_1*Cos(lambda_1))/lambda_1^3

Ti [C] 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30

To [C] -1.658 -0.08803 1.482 3.051 4.621 6.191 7.76 9.33 10.9 12.47 14.04 15.61 17.18 18.75 20.32

Tr [C] -5.369 -4.236 -3.103 -1.97 -0.8371 0.296 1.429 2.562 3.695 4.828 5.961 7.094 8.227 9.36 10.49

Q [kJ] 6.861 7.668 8.476 9.283 10.09 10.9 11.7 12.51 13.32 14.13 14.93 15.74 16.55 17.35 18.16

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4-38

25 20 15

T0
10

T o [C]

5 0 -5 -10 0

Tr

10

15

20

25

30

T i [C]
20 18 16

Q [kJ]

14 12 10 8 6 0

10

15

20

25

30

T i [C]

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4-39

4-55 An orange is exposed to very cold ambient air. It is to be determined whether the orange will freeze in 4 h in subfreezing temperatures.
Assumptions 1 The orange is spherical in shape with a diameter of 8 cm. 2 Heat conduction in the orange is one-dimensional because of symmetry about the midpoint. 3 The thermal properties of the orange are constant, and are those of water. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). Properties The properties of the orange are approximated by those of water at the average temperature of about 5C, k = 0.571 W/m.C and = k / c p = 0.571 /(999.9 4205) = 0.136 10 6 m 2 /s (Table A-9). Analysis The Biot number is

Bi =

hro (15 W/m 2 .C)(0.04 m) = = 1.051 1.0 k (0.571 W/m.C)

Air T = -15C

The constants 1 and A1 corresponding to this Biot number are, from Table 4-2,

1 = 1.5708 and A1 = 1.2732

The Fourier number is

t
ro2

(0.136 10 6 m 2 /s)(4 h 3600 s/h) (0.04 m) 2

Orange Ti = 15C
= 1.224 > 0.2

Therefore, the one-term approximate solution (or the transient temperature charts) is applicable. Then the temperature at the surface of the oranges becomes

(ro , t ) sph =

2 2 T (ro , t ) T sin(1 ro / ro ) sin(1.5708 rad) = A1e 1 = (1.2732)e (1.5708) (1.224) = 0.0396 Ti T 1.5708 1 ro / ro

T (ro , t ) (6) = 0.0396 T (ro , t ) = - 5.2 C 15 (6) which is less than 0C. Therefore, the oranges will freeze.

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4-40

4-56 A hot baked potato is taken out of the oven and wrapped so that no heat is lost from it. The time the potato is baked in the oven and the final equilibrium temperature of the potato after it is wrapped are to be determined.
Assumptions 1 The potato is spherical in shape with a diameter of 9 cm. 2 Heat conduction in the potato is one-dimensional because of symmetry about the midpoint. 3 The thermal properties of the potato are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). Properties The properties of the potato are given to be k = 0.6 W/m.C, = 1100 kg/m3, cp = 3.9 kJ/kg.C, and = 1.410-7 m2/s. Analysis (a) The Biot number is

Oven T = 170C

Bi =

hro (40 W/m 2 .C)(0.045 m) = =3 k (0.6 W/m.C)

Potato T0 = 70C

The constants 1 and A1 corresponding to this Biot number are, from Table 4-2,

1 = 2.2889 and A1 = 1.6227

Then the Fourier number and the time period become

0, sph =

2 2 T 0 T 70 170 = A1e 1 = 0.69 = (1.6227)e ( 2.2889) = 0.163 Ti T 25 170

which is not greater than 0.2 but it is close. We may use one-term approximation knowing that the result may be somewhat in error. Then the baking time of the potatoes is determined to be
t=

ro2 (0.163)(0.045 m) 2 = = 2358 s = 39.3 min 1.4 10 7 m 2 /s

4 3 4 ro = (1100 kg/m 3 ) (0.045 m) 3. = 0.420 kg 3 3 = mc p (T Ti ) = (0.420 kg)(3.900 kJ/kg.C)(170 25)C = 237 kJ

(b) The maximum amount of heat transfer is m = V = Qmax

Then the actual amount of heat transfer becomes sin(1 ) 1 cos(1 ) sin(2.2889) (2.2889) cos(2.2889) Q = 1 3 o, sph = 1 3(0.69) = 0.610 3 Qmax (2.2889) 3 1 Q = 0.610Qmax = (0.610)(237 kJ) = 145 kJ The final equilibrium temperature of the potato after it is wrapped is
Teqv = Ti + Q = mc p (Teqv Ti ) Q 145 kJ = 25C + = 114C mc p (0.420 kg )(3.9 kJ/kg.C)

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4-41

4-57 The center temperature of potatoes is to be lowered to 6C during cooling. The cooling time and if any part of the potatoes will suffer chilling injury during this cooling process are to be determined. Assumptions 1 The potatoes are spherical in shape with a radius of r0 = 3 cm. 2 Heat conduction in the potato is one-dimensional in the radial direction because of the symmetry about the midpoint. 3 The thermal properties of the potato are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified).
Properties The thermal conductivity and thermal diffusivity of potatoes are given to be k = 0.50 W/mC and = 0.1310-6 m2/s. Air Analysis First we find the Biot number: 2C hr (19 W/m 2 .C)(0.03 m) 4 m/s Bi = o = = 1.14 k 0.5 W/m.C Potato From Table 4-2 we read, for a sphere, 1 = 1.635 Ti = 25C and A1 = 1.302. Substituting these values into the one-term solution gives

0 =

2 2 T0 T 62 = A1e 1 = 1.302e (1.635) = 0.753 Ti T 25 2

which is greater than 0.2 and thus the one-term solution is applicable. Then the cooling time becomes

t
ro2

t =

ro2 (0.753)(0.03 m) 2 = = 5213 s = 1.45 h 0.13 10 -6 m 2 / s

The lowest temperature during cooling will occur on the surface (r/r0 = 1), and is determined to be
2 sin(1 r / ro ) T (ro ) T sin(1 ro / ro ) To T sin(1 ro / ro ) T ( r ) T = = A1e 1 = 0 1 r / ro Ti T Ti T 1 ro / ro Ti T 1 ro / ro

Substituting,

T ( ro ) 2 6 2 sin(1.635 rad) = T (ro ) = 4.44C 25 2 1.635 25 2

which is above the temperature range of 3 to 4 C for chilling injury for potatoes. Therefore, no part of the potatoes will experience chilling injury during this cooling process. Alternative solution We could also solve this problem using transient temperature charts as follows:
0.50W/m.o C 1 k 0 . 877 = = = Bi hro (19W/m 2 . o C)(0.03m) t = 2 = 0.75 T 0 T ro 62 = = 0.174 Ti T 25 2 Therefore,
t=

(Fig. 4 - 17a)

ro2 (0.75)(0.03) 2 = = 5192 s = 1.44 h 0.13 10 6 m 2 / s

The surface temperature is determined from

k 1 = = 0.877 Bi hro T ( r ) T = 0.6 r T o T =1 ro

(Fig. 4 17b)

which gives Tsurface = T + 0.6(To T ) = 2 + 0.6(6 2) = 4.4C The slight difference between the two results is due to the reading error of the charts.

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4-42

4-58E The center temperature of oranges is to be lowered to 40F during cooling. The cooling time and if any part of the oranges will freeze during this cooling process are to be determined. Assumptions 1 The oranges are spherical in shape with a radius of ro =1.25 in = 0.1042 ft. 2 Heat conduction in the orange is one-dimensional in the radial direction because of the symmetry about the midpoint. 3 The thermal properties of the orange are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified).
Properties The thermal conductivity and thermal diffusivity of oranges are given to be k = 0.26 Btu/hftF and = 1.410-6 ft2/s. Analysis First we find the Biot number: Air 2 25 F hr (4.6 Btu/h.ft .F)(1.25 / 12 ft ) Orange Bi = o = = 1.843 1 ft/s k 0.26 Btu/h.ft.C D = 2.5 in 85% water From Table 4-2 we read, for a sphere, 1 = 1.9569 and A1 = Ti = 78F 1.447. Substituting these values into the one-term solution gives

0 =

2 2 T0 T 40 25 = A1e 1 = 1.447e (1.9569) = 0.426 Ti T 78 25

which is greater than 0.2 and thus the one-term solution is applicable. Then the cooling time becomes

t
ro2

t=

ro2 (0.426)(1.25 / 12 ft) 2 = = 3302 s = 55.0 min 1.4 10 -6 ft 2 / s

The lowest temperature during cooling will occur on the surface (r/r0 = 1), and is determined to be
2 sin(1 ro / ro ) To T sin(1 ro / ro ) sin(1 r / ro ) T (ro ) T T ( r ) T = = A1e 1 = 0 1 r / ro Ti T Ti T 1 ro / ro Ti T 1 ro / ro

Substituting,

T (ro ) 25 40 25 sin(1.9569 rad) = T (ro ) = 32.1F 78 25 1.9569 78 25

which is above the freezing temperature of 31C for oranges. Therefore, no part of the oranges will freeze during this cooling process. Alternative solution We could also solve this problem using transient temperature charts as follows:
0.26 Btu/h.ft. F 1 k = = = 0.543 2 Bi hro (4.6 Btu/h.ft . F)(1.25/12 ft) t = 2 = 0.43 T0 T 40 25 ro = = 0.283 Ti T 78 25

(Fig. 4 - 17a)

Therefore,

t=

ro2 (0.43)(1.25/12ft) 2 = = 3333 s = 55.6 min 1.4 10 6 ft 2 /s

The lowest temperature during cooling will occur on the surface (r/ro =1) of the oranges is determined to be
k 1 = = 0.543 Bi hro T ( r ) T = 0.45 r T0 T =1 ro

(Fig. 4 17b)

which gives

Tsurface = T + 0.45(T0 T ) = 25 + 0.45(40 25) = 31.8F

The slight difference between the two results is due to the reading error of the charts.

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4-43

4-59 The center temperature of a beef carcass is to be lowered to 4C during cooling. The cooling time and if any part of the carcass will suffer freezing injury during this cooling process are to be determined. Assumptions 1 The beef carcass can be approximated as a cylinder with insulated top and base surfaces having a radius of ro = 12 cm and a height of H = 1.4 m. 2 Heat conduction in the carcass is onedimensional in the radial direction because of the symmetry about the centerline. 3 The thermal properties of the carcass are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified).
Properties The thermal conductivity and thermal diffusivity of carcass are given to be k = 0.47 W/mC and = 0.1310-6 m2/s. Analysis First we find the Biot number:
Bi = hro (22 W/m 2 .C)(0.12 m) = = 5.62 k 0.47 W/m.C
Air -10C 1.2 m/s

From Table 4-2 we read, for a cylinder, 1 = 2.027 and A1 = 1.517. Substituting these values into the one-term solution gives
2 2 T T 4 (10) 0 = 0 = A1e 1 = 1.517e ( 2.027 ) = 0.396 Ti T 37 (10)

Beef 37C

which is greater than 0.2 and thus the one-term solution is applicable. Then the cooling time becomes

t
ro2

t=

ro2 (0.396)(0.12 m) 2 = = 43,865 s = 12.2 h 0.13 10 -6 m 2 / s

The lowest temperature during cooling will occur on the surface (r/ro = 1), and is determined to be
2 T (ro ) T T T T ( r ) T = A1e 1 J 0 (1 r / ro ) = 0 J 0 (1 r / ro ) = o J 0 (1 ro / ro ) Ti T Ti T Ti T

Substituting,

T (r0 ) (10) 4 (10) = T (ro ) = -7.1C 37 (10) J 0 (1 ) = 0.2979 0.2084 = 0.0621 37 (10)

which is below the freezing temperature of -1.7 C. Therefore, the outer part of the beef carcass will freeze during this cooling process. Alternative solution We could also solve this problem using transient temperature charts as follows:
0.47 W/m. C k 1 = = = 0.178 Bi h ro (22 W/m. C)(0.12 m) t = 2 = 0.4 T0 T 4 (10) ro = = 0.298 Ti T 37 (10)

(Fig. 4 16a )

Therefore,

t=

ro2 (0.4)(0.12 m) 2 = = 44,308s 12.3h 0.13 10 6 m 2 /s

The surface temperature is determined from

k 1 = = 0.178 Bi h ro T ( r ) T = 0.17 r T0 T =1 ro

(Fig. 4 16b)

which gives Tsurface = T + 0.17(T0 T ) = 10 + 0.17[4 (10)] = 7.6C The difference between the two results is due to the reading error of the charts.

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4-44

4-60 The center temperature of meat slabs is to be lowered to -18C during cooling. The cooling time and the surface temperature of the slabs at the end of the cooling process are to be determined. Assumptions 1 The meat slabs can be approximated as very large plane walls of half-thickness L = 11.5 cm. 2 Heat conduction in the meat slabs is one-dimensional because of the symmetry about the centerplane. 3 The thermal properties of the meat slabs are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). 6 The phase change effects are not considered, and thus the actual cooling time will be much longer than the value determined. Properties The thermal conductivity and thermal diffusivity of meat slabs are given to be k = 0.47 W/mC and = 0.1310-6 m2/s. These properties will be used for both fresh and frozen meat. Air Analysis First we find the Biot number: -30C 2 hr (20 W/m .C)(0.115 m) 1.4 m/s Bi = o = = 4.89 k 0.47 W/m.C
From Table 4-2 we read, for a plane wall, 1 = 1.308 and A1=1.239. Substituting these values into the oneterm solution gives 2 2 T T 18 (30) 0 = o = A1e 1 = 1.239e (1.308) = 0.783 Ti T 7 (30) which is greater than 0.2 and thus the one-term solution is applicable. Then the cooling time becomes Meat 7C

t L2 (0.783)(0.115 m) 2 = = = 79,650 s = 22.1 h t 0.13 10 -6 m 2 / s L2 The lowest temperature during cooling will occur on the surface (x/L = 1), and is determined to be 2 T T T ( x ) T T ( L ) T = A1 e 1 cos(1 x / L) = 0 cos(1 L / L) = o cos(1 ) Ti T Ti T Ti T =
Substituting,
T ( L) (30) 18 (30) = T ( L) = 26.9C 7 (30) cos(1 ) = 0.3243 0.2598 = 0.08425 7 (30)

which is close the temperature of the refrigerated air. Alternative solution We could also solve this problem using transient temperature charts as follows:
0.47 W/m. C 1 k = = = 0.204 Bi hL (20 W/m. C)(0.115 m) t = 2 = 0.75 To T 18 (30) L = = 0.324 7 (30) Ti T (Fig. 4 15a)

Therefore, t =

ro2 (0.75)(0.115 m) 2 = = 76,300s 21.2 h 0.13 10 6 m 2 /s

The surface temperature is determined from 1 k = = 0.204 T ( x ) T Bi hL = 0.22 (Fig. 4 15b) x T o T =1 L which gives Tsurface = T + 0.22(To T ) = 30 + 0.22[18 (30)] = 27.4C The slight difference between the two results is due to the reading error of the charts.
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4-45

4-61E The center temperature of meat slabs is to be lowered to 36F during 12-h of cooling. The average heat transfer coefficient during this cooling process is to be determined.
Assumptions 1 The meat slabs can be approximated as very large plane walls of half-thickness L = 3-in. 2 Heat conduction in the meat slabs is one-dimensional because of symmetry about the centerplane. 3 The thermal properties of the meat slabs are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). Properties The thermal conductivity and thermal diffusivity of meat slabs are given to be k = 0.26 Btu/hftF and =1.410-6 ft2/s. Analysis The average heat transfer coefficient during this cooling process is determined from the transient temperature charts for a flat plate as follows:

Air 23F Meat 50F

(1.4 10 6 ft/s)(12 3600 s) = 0.968 L (3/12 ft) 1 = 0.7 Bi T0 T 36 23 = = 0.481 Ti T 50 23

(Fig. 4 15a )

Therefore,
h= kBi (0.26Btu/h.ft. F)(1/0.7) = = 1.5 Btu/h.ft. F L (3/12) ft

Discussion We could avoid the uncertainty associated with the reading of the charts and obtain a more accurate result by using the one-term solution relation for an infinite plane wall, but it would require a trial and error approach since the Bi number is not known.

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4-46

4-62 Chickens are to be chilled by holding them in agitated brine for 2.75 h. The center and surface temperatures of the chickens are to be determined, and if any part of the chickens will freeze during this cooling process is to be assessed.
Assumptions 1 The chickens are spherical in shape. 2 Heat conduction in the chickens is one-dimensional in the radial direction because of symmetry about the midpoint. 3 The thermal properties of the chickens are constant. 4 The heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier number is > 0.2 so that the one-term approximate solutions (or the transient temperature charts) are applicable (this assumption will be verified). 6 The phase change effects are not considered, and thus the actual the temperatures will be much higher than the values determined since a considerable part of the cooling process will occur during phase change (freezing of chicken). Properties The thermal conductivity, thermal diffusivity, and density of chickens are given to be k = 0.45 W/mC, = 0.1310-6 m2/s, and = 950 kg/ m3. These properties will be used for both fresh and frozen chicken. Analysis We first find the volume and equivalent radius of the chickens:

V =m / = 1700g/(0.95g/cm) = 1789cm
3 ro = V 4
1/ 3

3 = 1789 cm 4

1/ 3

= 7.53 cm = 0.0753 m

Then the Biot and Fourier numbers become

hro (440 W/m 2 .C)(0.0753 m) = = 73.6 0.45 W/m.C k t (0.13 10 6 m 2 /s)(2.75 3600 s) = 2 = = 0.2270 (0.0753 m) 2 ro Bi =

Chicken Ti =

Brine -7C

Note that = 0.2270 > 0.2 , and thus the one-term solution is applicable. From Table 4-2 we read, for a sphere, 1 = 3.094 and A1 = 1.998. Substituting these values into the one-term solution gives

0 =

2 2 T0 T T (7) = A1e 1 0 = 1.998e (3.094) (0.2270) = 0.2274 T0 = 2.0C Ti T 15 (7)

The lowest temperature during cooling will occur on the surface (r/ro = 1), and is determined to be
2 sin(1 ro / ro ) To T sin(1 ro / ro ) sin(1 r / ro ) T (ro ) T T ( r ) T = = A1e 1 = 0 1 r / ro Ti T Ti T 1 ro / ro Ti T 1 ro / ro

Substituting,

T (ro ) (7) sin(3.094 rad) = 0.2274 T (ro ) = 6.9C 15 (7) 3.094

Most parts of chicken will freeze during this process since the freezing point of chicken is -2.8C.
Discussion We could also solve this problem using transient temperature charts, but the data in this case falls at a point on the chart which is very difficult to read:

= 0.227 (0.0753 m) To T = 0.15....0.30 ?? 0.45 W/m. C k 1 Ti T = = = 0.0136 Bi h ro (440W/m 2 . C)(0.0753m)

t
ro2

(0.13 10 6 m 2 /s)(2.75 3600 s)

2

(Fig. 4 17)

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4-47

Transient Heat Conduction in Semi-Infinite Solids

4-63C A semi-infinite medium is an idealized body which has a single exposed plane surface and extends to infinity in all directions. The earth and thick walls can be considered to be semi-infinite media. 4-64C A thick plane wall can be treated as a semi-infinite medium if all we are interested in is the variation of temperature in a region near one of the surfaces for a time period during which the temperature in the mid section of the wall does not experience any change. 4-65C The total amount of heat transfer from a semi-infinite solid up to a specified time t0 can be determined by integration from
Q=

to

Ah[T (0, t ) T ]dt

where the surface temperature T(0, t) is obtained from Eq. 4-47 by substituting x = 0.

4-66 The water pipes are buried in the ground to prevent freezing. The minimum burial depth at a particular location is to be determined.
Assumptions 1 The temperature in the soil is affected by the thermal conditions at one surface only, and thus the soil can be considered to be a semi-infinite medium with a specified surface temperature. 2 The thermal properties of the soil are constant. Properties The thermal properties of the soil are given to be k = 0.35 W/m.C and = 0.1510-6 m2/s. Analysis The length of time the snow pack stays on the ground is

t = (60 days)(24 hr/days)(3600 s/hr) = 5.184 10 6 s

The surface is kept at -8C at all times. The depth at which freezing at 0C occurs can be determined from the analytical solution,
x T ( x, t ) Ti = erfc Ts Ti t 08 x = erfc 88 2 (0.15 10 6 m 2 /s)(5.184 10 6 s) x 0.5 = erfc 1.7636

Ts =-8C Soil Ti = 8 C Water pipe

Then from Table 4-4 we get

x = 0.4796 x = 0.846 m 1.7636

Discussion The solution could also be determined using the chart, but it would be subject to reading error.

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4-48

4-67 An area is subjected to cold air for a 10-h period. The soil temperatures at distances 0, 10, 20, and 50 cm from the earths surface are to be determined.
Assumptions 1 The temperature in the soil is affected by the thermal conditions at one surface only, and thus the soil can be considered to be a semi-infinite medium with a specified surface temperature. 2 The thermal properties of the soil are constant. Properties The thermal properties of the soil are given to be k = 0.9 W/m.C and = 1.610-5 m2/s. Analysis The one-dimensional transient temperature distribution in the ground can be determined from
hx h 2t x T ( x , t ) Ti erfc x + h t exp + = erfc 2 T Ti k k 2 t k 2 t

Winds T =-10C

where
2 -5 2 h t (40 W/m .C) (1.6 10 m / s)(10 3600 s) = = 33.7 0.9 W/m.C k

Soil

Ti =10C

h 2 t k2

h t = 33.7 2 = 1138 = k

Then we conclude that the last term in the temperature distribution relation above must be zero regardless of x despite the exponential term tending to infinity since (1) erfc( ) 0 for > 4 (see Table 4-4) and (2) the term has to remain less than 1 to have physically meaningful solutions. That is,
x hx h 2t x h t hx = exp 0 + exp + 2 erfc + + 1138 erfc 33 . 7 k 2 t k k k 2 t

Therefore, the temperature distribution relation simplifies to

x x T ( x, t ) Ti T ( x, t ) = Ti + (T Ti )erfc = erfc T Ti 2 t 2 t

Then the temperatures at 0, 10, 20, and 50 cm depth from the ground surface become x = 0:
0 T (0,10 h ) = Ti + (T Ti )erfc 2 t = Ti + (T Ti )erfc(0) = Ti + (T Ti ) 1 = T = 10C

0.1 m T (0.1 m,10 h ) = 10 + (10 10)erfc 5 2 x = 0.1m: 2 (1.6 10 m /s)(10 h 3600 s/h ) = 10 20erfc(0.066) = 10 20 0.9257 = 8.5C 0.2 m T (0.2 m,10 h ) = 10 + (10 10)erfc x = 0.2 m: 2 (1.6 10 5 m 2 /s)(10 h 3600 s/h ) = 10 20erfc(0.132) = 10 20 0.8519 = 7.0C 0.5 m T (0.5 m,10 h ) = 10 + (10 10)erfc x = 0.5 m: 2 (1.6 10 5 m 2 /s)(10 h 3600 s/h ) = 10 20erfc(0.329) = 10 20 0.6418 = 2.8C

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4-49

4-68 EES Prob. 4-67 is reconsidered. The soil temperature as a function of the distance from the earths surface is to be plotted. Analysis The problem is solved using EES, and the solution is given below.
"GIVEN" T_i=10 [C] T_infinity=-10 [C] h=40 [W/m^2-C] time=10*3600 [s] x=0.1 [m] "PROPERTIES" k=0.9 [W/m-C] alpha=1.6E-5 [m^2/s] "ANALYSIS" (T_x-T_i)/(T_infinity-T_i)=erfc(x/(2*sqrt(alpha*time)))exp((h*x)/k+(h^2*alpha*time)/k^2)*erfc(x/(2*sqrt(alpha*time))+(h*sqrt(alpha*time)/k))
4 2 0 -2 -4 -6 -8 -10 0

x [m] 0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45 0.5 0.55 0.6 0.65 0.7 0.75 0.8 0.85 0.9 0.95 1

Tx [C] -9.666 -8.923 -8.183 -7.447 -6.716 -5.993 -5.277 -4.572 -3.878 -3.197 -2.529 -1.877 -1.24 -0.6207 -0.01894 0.5643 1.128 1.672 2.196 2.7 3.183

T x [C]

0.2

0.4

0.6

0.8

x [m ]

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4-50

4-69 An aluminum block is subjected to heat flux. The surface temperature of the block is to be determined. Assumptions 1 All heat flux is absorbed by the block. 2 Heat loss from the block is disregarded (and thus the result obtained is the maximum temperature). 3 The block is sufficiently thick to be treated as a semiinfinite solid, and the properties of the block are constant.
Properties Thermal conductivity and diffusivity of aluminum at room temperature are k = 237 kg/m3 and = 97.110-6 m2/s. Analysis This is a transient conduction problem in a semi-infinite medium subjected to constant surface heat flux, and the surface temperature can be determined to be
Ts = Ti +

&s q k

4t

= 20C +

4000 W/m 2 237 W/m C

4(9.71 10 5 m 2 /s)(30 60 s)

= 28.0C

Then the temperature rise of the surface becomes

Ts = 28 20 = 8.0C

4-70 The contact surface temperatures when a bare footed person steps on aluminum and wood blocks are to be determined.
Assumptions 1 Both bodies can be treated as the semi-infinite solids. 2 Heat loss from the solids is disregarded. 3 The properties of the solids are constant. Properties The
kc p value is 24 kJ/m2C for aluminum, 0.38 kJ/m2C for wood, and 1.1 kJ/m2C for

the human flesh.

Analysis The surface temperature is determined from Eq. 4-49 to be
Ts = (kc p ) human Thuman + ( kc p ) Al TAl ( kc p ) human + ( kc p ) Al = (1.1 kJ/m 2 C)(32C) + (24 kJ/m 2 C)( 20C) = 20.5 C (1.1 kJ/m 2 C) + (24 kJ/m 2 C)

In the case of wood block, we obtain

Ts = = (kc p ) human Thuman + (kc p ) wood Twood (kc p ) human + (kc p ) wood (1.1 kJ/m 2 C)(32C) + (0.38 kJ/m 2 C)(20C)

(1.1 kJ/m 2 C) + (0.38 kJ/m 2 C) = 28.9C

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4-51

4-71E The walls of a furnace made of concrete are exposed to hot gases at the inner surfaces. The time it will take for the temperature of the outer surface of the furnace to change is to be determined. Assumptions 1 The temperature in the wall is affected by the thermal conditions at inner surfaces only and the convection heat transfer coefficient inside is given to be very large. Therefore, the wall can be considered to be a semi-infinite medium with a specified surface temperature of 1800F. 2 The thermal properties of the concrete wall are constant. Wall Properties The thermal properties of the concrete are given to be 2 k = 0.64 Btu/h.ft.F and = 0.023 ft /h. Analysis The one-dimensional transient temperature distribution L =1.2 ft in the wall for that time period can be determined from 1800F x T ( x, t ) Ti = erfc Ts Ti & 2 t Q But, 70F T ( x, t ) Ti 70.1 70 = = 0.00006 0.00006 = erfc(2.85) (Table 4-4) Ts Ti 1800 70
Therefore,
x 2 t = 2.85 t = x2 4 (2.85) 2 = (1.2 ft) 2 4 (2.85) 2 (0.023 ft 2 /h ) = 1.93 h = 116 min

4-72 A thick wood slab is exposed to hot gases for a period of 5 minutes. It is to be determined whether the wood will ignite. Assumptions 1 The wood slab is treated as a semi-infinite medium subjected to convection at the exposed surface. 2 The thermal properties of the wood slab are constant. 3 The heat transfer coefficient is constant and uniform over the entire surface. Properties The thermal properties of the wood are k = 0.17 W/m.C and = 1.2810-7 m2/s. Analysis The one-dimensional transient temperature distribution in the wood can be determined from hx h 2t x T ( x , t ) Ti erfc x + h t exp + = erfc 2 T Ti k k 2 t k 2 t where
2 -7 2 h t (35 W/m .C) (1.28 10 m / s)(5 60 s) = = 1.276 0.17 W/m.C k

h t = 1.276 2 = 1.628 = 2 k k Noting that x = 0 at the surface and using Table 4-4 for erfc values, T ( x, t ) 25 = erfc(0) exp(0 + 1.628)erfc (0 + 1.276) 550 25 = 1 (5.0937)(0.0712) = 0.637 Solving for T(x, t) gives T ( x, t ) = 360C h 2 t

Hot gases T = 550C

Wood slab Ti = 25C

L=0.3 m

which is less than the ignition temperature of 450C. Therefore, the wood will not ignite.

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4-52

4-73 The outer surfaces of a large cast iron container filled with ice are exposed to hot water. The time before the ice starts melting and the rate of heat transfer to the ice are to be determined.
Assumptions 1 The temperature in the container walls is affected by the thermal conditions at outer surfaces only and the convection heat transfer coefficient outside is given to be very large. Therefore, the wall can be considered to be a semi-infinite medium with a specified surface temperature. 2 The thermal properties of the wall are constant. Properties The thermal properties of the cast iron are given to be k = 52 W/m.C and = 1.7010-5 m2/s. Analysis The one-dimensional transient temperature distribution in the wall for that time period can be determined from
x T ( x, t ) Ti = erfc Ts Ti 2 t

But,

Hot water 60C

Ice chest

T ( x, t ) Ti 0.1 0 = = 0.00167 0.00167 = erfc(2.226) (Table 4-4) Ts Ti 60 0

Ice, 0C

Therefore,
x 2 t = 2.226 t = x2 4 (2.226) 2 = (0.05 m) 2 4(2.226) 2 (1.7 10 5 m 2 /s) = 7.4 s

The rate of heat transfer to the ice when steady operation conditions are reached can be determined by applying the thermal resistance network concept as
Rconv,i = R wall

Rconv, i T1

Rwall

Rconv ,o T2

1 1 = = 0.00167C/W 2 hi A (250 W/m .C)(1.2 2 m 2 ) L 0.05 m = = = 0.00040C/W kA (52 W/m.C)(1.2 2 m 2 )

Rconv,o = Rtotal

1 1 = 0C/W ho A ()(1.2 2 m 2 ) = Rconv,i + R wall + Rconv,o = 0.00167 + 0.00040 + 0 = 0.00207C/W

& = T2 T1 = (60 0)C = 28,990 W Q Rtotal 0.00207 o C/W

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