Heat Chap04 026

Chapter 4 Transient Heat Conduction
Transient Heat Conduction in Large Plane Walls, Long Cylinders, and Spheres
4-26C A cylinder whose diameter is small relative to its length can be treated as an infinitely long
cylinder. When the diameter and length of the cylinder are comparable, it is not proper to treat the
cylinder as being infinitely long. It is also not proper to use this model when finding the temperatures near
the bottom or top surfaces of a cylinder since heat transfer at those locations can be two-dimensional.
4-27C Yes. A plane wall whose one side is insulated is equivalent to a plane wall that is twice as thick
and is eposed to convection from both sides. !he midplane in the latter case will behave like an insulated
surface because of thermal symmetry.
4-28C !he solution for determination of the one-dimensional transient temperature distribution involves
many variables that make the graphical representation of the results impractical. In order to reduce the
number of parameters, some variables are grouped into dimensionless quantities.
4-29C !he "ourier number is a measure of heat conducted through a body relative to the heat stored. !hus
a large value of "ourier number indicates faster propagation of heat through body. #ince "ourier number
is proportional to time, doubling the time will also double the "ourier number.
4-30C !his case can be handled by setting the heat transfer coefficient h to infinity since the
temperature of the surrounding medium in this case becomes equivalent to the surface temperature.
4-31C !he maimum possible amount of heat transfer will occur when the temperature of the body
reaches the temperature of the medium, and can be determined from
Q mC T T
p i ma
$ %
.
4-32C When the &iot number is less than '.(, the temperature of the sphere will be nearly uniform at all
times. !herefore, it is more convenient to use the lumped system analysis in this case.
4-33 A student calculates the total heat transfer from a spherical copper ball. It is to be determined
whether his)her result is reasonable.
Assumptions !he thermal properties of the copper ball are constant at room temperature.
Properties !he density and specific heat of the copper ball are * +,-- kg)m
-
, and Cp * '.-+. k/)kg.0
$!able A--%.
Analysis !he mass of the copper ball and the maimum amount of heat transfer from the copper ball are

k/ ('12 0 % 3. 3'' %$ 0 k/)kg. -+. . ' %$ kg 4, . (. $ 5 6
kg 4, . (.
1
m% (. . ' $
% kg)m +,-- $
1
ma
-
-
-

1
1
]
1
,
_
T T mC Q
D
V m
i p

Discussion !he student7s result of 2.3' k/ is not reasonable since it is
greater than the maimum possible amount of heat transfer.
2-(4
Copper
ball, 200C
Q
4-34 An egg is dropped into boiling water. !he cooking time of the egg is to be determined.
Assumptions 1 !he egg is spherical in shape with a radius of r' * 3.4. cm. 2 8eat conduction in the egg is
one-dimensional because of symmetry about the midpoint. 3 !he thermal properties of the egg are
constant. 4 !he heat transfer coefficient is constant and uniform over the entire surface. 4 !he "ourier
number is 9 '.3 so that the one-term approimate solutions $or the transient temperature charts% are
applicable $this assumption will be verified%.
Properties !he thermal conductivity and diffusivity of the eggs are given to be k * '.1 W)m.0 and *
'.(2('
-1
m
3
)s.
Analysis !he &iot number for this process is
Bi
hr
k
o

$ %$ . %
$ . %
.
(2'' ' '34.
' 1
12 3
W) m . 0 m
W) m. 0
3
!he constants
( (
and A corresponding to this &iot number
are, from !able 2-(,
,,1, . ( and '+44 . -
( (
A
!hen the "ourier number becomes
3 . ' (,+ . ' % ,,1, . ( $
,4 +
,4 4'
3 3
(
% '+44 . - $
(
'
, '

e e A
T T
T T
i
sph
!herefore, the one-term approimate solution $or the transient temperature charts% is applicable. !hen the
time required for the temperature of the center of the egg to reach 4'0 is determined to be
min 17.8
s ('1+
)s% m (' (2 . ' $
m% '34. . ' %$ (,+ . ' $
3 1
3 3
o
r
t
2-(+
Water
97C
Egg
T
i
= 8C
4-3
"!PROBLEM 4-35"
"GIVEN"
D=0.055 "[m]"
T_i =8 "[C]"
"T_o=0 [C]! "#$#m%&%$ &o '% (#$i%)"
T_i*+i*i &,=- "[C]"
.=/400 "[01m23- C]"
"PROPERTIE4"
5=0.6 "[01m- C]"
#7".#=0. /4E- 6 "[m231 8] "
"9N9L:4I4"
Bi =;.<$_o=15
$_o=D13
">$om T#'7% 4-/ ?o$$%8"o*)i *@ &o &.i8 Bi *Am'%$! B% $%#)"
7#m')#_/=/.--6-
9_/=3.0863
;T_o-T_i*+i*i &,=1;T_i-T_i*+i*i &,= =9_/<%C";- 7#m')#_/23< & #A=
&i m%=;& #A<$_o23=1 #7 ".#<Co*(%$&;8! mi*=
!o "C# time "min#
.' -,.+1
.. 23.2
1' 2..31
1. 2+..2
4' .3.-+
4. .4
+' 13.+3
+. 4'.1+
,' +3.+.
,. (((.(
50 55 60 65 0 5 80 85 -0 -5
30
40
50
60
0
80
-0
/00
//0
/30
T
o
[C]
t
i
m
e

[
m
i
n
]

2-(,
4-36 :arge brass plates are heated in an oven. !he surface temperature of the plates leaving the oven is to
be determined.
Assumptions 1 8eat conduction in the plate is one-dimensional since the plate is large relative to its
thickness and there is thermal symmetry about the center plane. 3 !he thermal properties of the plate are
constant. 4 !he heat transfer coefficient is constant and uniform over the entire surface. !he "ourier
Properties !he properties of brass at room temperature are given to be k * ((' W)m.0, * --.,('
-1
m
3
)s
Analysis !he &iot number for this process is
Bi
hL
k

$+' %$ . %
$ %
.
W) m . 0 m
W) m. 0
3
''(.
(('
''(',
!he constants
( (
and A corresponding to this &iot
number are, from !able 2-(,

( (
'('-, (''(+ . . and A
!he "ourier number is

>
t
L
3
1
--, (' ('
' '(.
,' 2 ' 3
$ .
$ .
. .
m ) s%$ min 1' s ) min%
m%
3
3
temperature at the surface of the plates becomes
C 44
% , $ -4+ . '
4'' 3.
4'' % , $
-4+ . ' % ('-, . ' cos$ % ''(+ . ( $ % ) cos$
% , $
% , $
% 2 . ,' $ % ('-, . ' $
( (
3 3
(
t L T
t L T
e L L e A
T T
T t x T
t L
i
wall
Discussion !his problem can be solved easily using the lumped system analysis since &i ; '.(, and thus
the lumped system analysis is applicable. It gives
C 448 + +
s% 1'' %$ s ''(122 . ' $

( -
- 1
3
- 1
3 1 -
( -
0% 4'' - $3. 0 4'' % $ % $
% $
s ''(122 . '
0% s)m W (' 32. . - m%$ '(. . ' $
0 W)m +'
% ) $ % $
0 s)m W (' 32. . -
) m (' --.,
0 W)m (('

e e T T T t T e
T T
T t T
k L
h
LC
h
C LA
hA
VC
hA
b
s
k
C
C
k
bt
i
bt
i
p p p
p
p

which is almost identical to the result obtained above.

2-3'
<lates
3.0
"urnace,
4''0
4-37 "!PROBLEM 4-3"
"GIVEN"
L=0.0313 "[m]"
T_i =35 "[C]"
T_i*+i*i &,=00 "[C]! "#$#m%&%$ &o '% (#$i%)"
&i m%=/0 "[mi *]! "#$#m%&%$ &o '% (#$i%)"
.=80 "[01m23- C]"
"PROPERTIE4"
5=//0 "[01m- C]"
#7".#=33.-E- 6 "[m231 8] "
"9N9L:4I4"
Bi =;.<L=15
">$om T#'7% 4-/! ?o$$%8"o*)i *@ &o &.i8 Bi *Am'%$! B% $%#)"
7#m')#_/=0./03-
9_/=/.00/8
&#A=;#7 ".#<&i m%<Co*(%$&;mi *! 8==1L23
;T_L-T_i*+i*i &,=1;T_i- T_i*+i*i &,= =9_/<%C";- 7#m')#_/23< & #A=<Co8;7#m')#_/<L1L=
!
"C#
!$ "C#
.'' -3(.1
.3. --4.3
..' -.3.,
.4. -1+..
1'' -+2.(
13. -,,.4
1.' 2(..-
14. 2-'.,
4'' 221..
43. 213.(
4.' 244.+
44. 2,-.2
+'' .',
+3. .32.1
+.' .2'.3
+4. ....+
,'' .4(.2
time "min# !$ "C#
3 (21.4
2 322.+
1 -3...
+ -,(.,
(' 221..
(3 2,(..
(2 .3+..
(1 ..+.,
(+ .+-.,
3' 1'2..
33 13(.2
32 1-..2
31 121.+
3+ 1.1.3
-' 112
2-3(
500 550 600 650 00 50 800 850 -00
300
350
400
450
500
550
600
T
[C]
T
L

[
C
]

0 5 /0 /5 30 35 30
/00
300
300
400
500
600
00
time [min]
T
L

[
C
]

2-33
4-38 A long cylindrical shaft at 2''0 is allowed to cool slowly. !he center temperature and the heat
transfer per unit length of the cylinder are to be determined.
Assumptions 1 8eat conduction in the shaft is one-dimensional since it is long and it has thermal
symmetry about the center line. 2 !he thermal properties of the shaft are constant. 3 !he heat transfer
coefficient is constant and uniform over the entire surface. 4 !he "ourier number is 9 '.3 so that the
one-term approimate solutions $or the transient temperature charts% are applicable $this assumption will
be verified%.
Properties !he properties of stainless steel -'2 at room temperature are given to be k * (2., W)m.0, *
4,'' kg)m
-
, Cp * 244 /)kg.0, * -.,.('
-1
m
3
)s
Analysis "irst the &iot number is calculated to be
4'. . '
% 0 W)m. , . (2 $
% m (4. . ' %$ 0 . W)m 1' $
3

k
hr
Bi
o
!he constants
( (
and A corresponding to this
&iot number are, from !able 2-(,

( (
(',-. ((..+ . . and A
(.2+ . '
m% (4. . ' $
s% 1' )s%$3' m (' ,. . - $
3
3 1
3

L
t
which is very close to the value of '.3. !herefore, the one-term approimate solution $or the transient
temperature charts% can still be used, with the understanding that the error involved will be a little more
than 3 percent. !hen the temperature at the center of the shaft becomes
C 390
'
'
% (.2+ . ' $ % ',-. . ( $
(
'
, '
,1'. . '
(.' 2''
(.'
,1'. . ' % (..+ . ( $
3 3
(
T
T
e e A
T T
T T
i
cyl

!he maimum heat can be transferred from the cylinder per meter of its length is
k/ 1-+ , ,' 0 % (.' 2'' %$ 0 k/)kg. 244 . ' %$ kg ( . 41' $ 5 6
kg ( . 41' %5 m ( $ m% (4. . ' $ %6 kg)m 4,'' $
ma
3 - 3

i p
o
T T mC Q
L r V m
=nce the constant J
(
* '.21+, is determined from !able 2-3 corresponding to the constant
(
*(.',-.,
the actual heat transfer becomes
%& 16,01

,
_
,
_
,
_
% k/ 1-+ , ,' $ (44 . '

(44 . '
',-. . (
21+, . '
(.' 2''
(.' -,'
3 (
% $
3 (
(
( ( '
ma
Q
J
T T
T T
Q
Q
i
cyl
2-3-
'teel sha(t
T
i
= 400C
Air
T
* (.'0
4-39
"!PROBLEM 4-3-"
"GIVEN"
$_o=0.3513 "[m] "
T_i =400 "[C]"
T_i*+i*i &,=/50 "[C]"
.=60 "[01m23- C]"
"&i m%=30 [mi *]! "#$#m%&%$ &o '% (#$i%)"
"PROPERTIE4"
5=/4.- "[01m- C]"
$.o=-00 "[5@1 m23] "
C_"=4 "[D15@- C]"
#7".#=3. -5E- 6 "[m231 8] "
"9N9L:4I4"
Bi =;.<$_o=15
">$om T#'7% 4-/ ?o$$%8"o*)i *@ &o &.i8 Bi *Am'%$! B% $%#)"
7#m')#_/=/.0-35
9_/=/./558
D_/=0.40- ">$om T#'7% 4-3! ?o$$%8"o*)i *@ &o 7#m')#_/"
&#A=;#7 ".#<&i m%<Co*(%$&;mi *! 8==1$_o23
;T_o-T_i*+i*i &,=1;T_i-T_i*+i*i &,= =9_/<%C";- 7#m')#_/23< & #A=
L=/ "[m]! / m 7%*@&. o+ &.% ?,7i*)%$ i8 ?o*8i)%$%)"
V="i <$_o23<L
m=$.o<V
E_m#C=m<C_"<;T_i- T_i*+i*i &,=<Co*(%$&;D! 5D=
E1E_m#C=/- 3<;T_o-T_i*+i*i &,=1;T_i-T_i*+i*i &,=<D_/17#m')#_/
time [min] To [C] Q [kJ]
5 435.- 44-/
/0 4/3.4 8386
/5 40/.5 /3/05
30 3-0./ /5656
35 3-.3 /-046
30 368.- 33383
35 35- 3534
40 34-.6 38335
45 340.5 3//43
50 33/.- 33833
55 333. 3640/
60 3/5.8 38853
2-32
0 /0 30 30 40 50 60
300
330
340
360
380
400
430
440
0
5000
/0000
/5000
30000
35000
30000
35000
40000
time [min]
T
o

[
C
]
Q

[
k
J
]
temperature
heat

2-3.
4-40E :ong cylindrical steel rods are heat-treated in an oven. !heir centerline temperature when they
leave the oven is to be determined.
Assumptions 1 8eat conduction in the rods is one-dimensional since the rods are long and they have
thermal symmetry about the center line. 2 !he thermal properties of the rod are constant. 3 !he heat
transfer coefficient is constant and uniform over the entire surface. 4 !he "ourier number is 9 '.3 so that
the one-term approimate solutions $or the transient temperature charts% are applicable $this assumption
will be verified%.
Properties !he properties of AI#I stainless steel rods are given to be k * 4.42 &tu)h.ft.", * '.(-. ft
3
)h.
Analysis !he time the steel rods stays in the oven can be determined from
t
length
velocity
ft
ft ) min
min * (+' s
-'
('
-
!he &iot number is
2-'4 . '
% " &tu)h.ft. 42 . 4 $
% ft (3 ) 3 %$ " . &tu)h.ft 3' $
3

k
hr
Bi
o
!he constants
( (
and A corresponding to this &iot number are, from !able 2-(,

( (
'+4+2 (',,. . . and A

t
r
o
3
'(-.
3 (3
' 32-
$ .
$ )
.
ft ) h%$-) 1' h%
ft%
3
3
!hen the temperature at the center of the rods becomes

'
'
(
' +4+2 ' 32-
(
3 3
(',,. ',(3
,
$ . % $ . %
$ . % .
cyl
i
T T
T T
A e e

) 228
'
'
,(3 . '
(4'' +.
(4''
T
T
2-31
*+en, 1700)
'teel ro,, 8)
4-41 #teaks are cooled by passing them through a refrigeration room. !he time of cooling is to be
determined.
Assumptions 1 8eat conduction in the steaks is one-dimensional since the steaks are large relative to their
thickness and there is thermal symmetry about the center plane. 3 !he thermal properties of the steaks are
Properties !he properties of steaks are given to be k * '.2. W)m.0 and * '.,(('
-4
m
3
)s
Analysis !he &iot number is
3'' . '
% 0 W)m. 2. . ' $
% m '( . ' %$ 0 . W)m , $
3

k
hL
Bi
!he constants
( (

( (
' 2-3+ ('-(( . . and A
3 . ' 1'( . . % 2-3+ . ' cos$ % '-(( . ( $
% (( $ 3.
% (( $ 3
% ) cos$
% , $
3
3
(
% 2-3+ . ' $
( (
>

e
L L e A
T T
T t L T
i
length of time for the steaks to be kept in the refrigerator is determined to be
min 102.6
s 1(..
)s% m (' ,( . ' $
m% '( . ' %$ 1'( . . $
3 4
3 3
L
t
2-34
#teaks
3.0
>efrigerated air
-((0
4-42 A long cylindrical wood log is eposed to hot gases in a fireplace. !he time for the ignition of the
wood is to be determined.
Assumptions 1 8eat conduction in the wood is one-dimensional since it is long and it has thermal
symmetry about the center line. 2 !he thermal properties of the wood are constant. 3 !he heat transfer
coefficient is constant and uniform over the entire surface. 4 !he "ourier number is 9 '.3 so that the
one-term approimate solutions $or the transient temperature charts% are applicable $this assumption will
be verified%.
Properties !he properties of wood are given to be k * '.(4 W)m.0, * (.3+('
-4
m
3
)s
'' . 2
% 0 W)m. (4 . ' $
% m '. . ' %$ 0 . W)m 1 . (- $
3

k
hr
Bi
o
!he constants
( (
21,+ . ( and ,'+( . (
( (
A
=nce the constant J
'
is determined from !able 2-3
corresponding to the constant
(
*(.,'+(, the "ourier number is
determined to be
3.( . ' % 344( . ' $ % 21,+ . ( $
.'' ('
.'' 23'
% ) $
% , $
3
3
(
% ,'+( . ( $
( ' (

e
r r J e A
T T
T t r T
o o
i
o
which is above the value of '.3. !herefore, the one-term approimate solution $or the transient
temperature charts% can be used. !hen the length of time before the log ignites is
min 81.7
s 2,'2
)s% m (' 3+ . ( $
m% '. . ' %$ 3.( . ' $
3 4
3 3
o
r
t
2-3+
(' cm
Woo, log, 10C
8ot gases
4''0
4-43 A rib is roasted in an oven. !he heat transfer coefficient at the surface of the rib, the temperature of
the outer surface of the rib and the amount of heat transfer when it is rare done are to be determined. !he
time it will take to roast this rib to medium level is also to be determined.
Assumptions 1 !he rib is a homogeneous spherical ob?ect. 2 8eat conduction in the rib is one-dimensional
because of symmetry about the midpoint. 3 !he thermal properties of the rib are constant. 4 !he heat
transfer coefficient is constant and uniform over the entire surface. !he "ourier number is 9 '.3 so that
will be verified%.
Properties !he properties of the rib are given to be k * '.2. W)m.0, * (3'' kg)m
-
, Cp * 2.( k/)kg.0,
and * '.,(('
-4
m
3
)s.
Analysis $a% !he radius of the roast is determined to be

m '+1'- . '
2
% m ''3114 . ' $ -
2
-
-
2
m ''3114 . '
kg)m (3''
kg 3 . -
-
-
-
-
-
-

V
r r V
m
V V m
o o
(3(4 . '
m% '+1'- . ' $
1'%s 2. @ -1'' )s%$3 m (' ,( . ' $
3
3 4
3

o
r
t
which is somewhat below the value of '.3. !herefore, the one-term approimate solution $or the transient
than 3 percent. !hen the one-term solution can be written in the form
% (3(4 . ' $
( (
'
, '
3
(
3
(
1. . '
(1- . . 2
(1- 1'

e A e A
T T
T T
i
sph
It is determined from !able 2-( by trial and error that this equation is satisfied when Bi * -', which
corresponds to
( (
-'-43 (,+,+ . . and A . !hen the heat transfer coefficient can be determined from
C . W-m 16.9
2

% m '+1'- . ' $
% -' %$ 0 W)m. 2. . ' $
o
o
r
kBi
h
k
hr
Bi
!his value seems to be larger than epected for problems of this kind. !his is probably due to the "ourier
number being less than '.3.
$b% !he temperature at the surface of the rib is
C 19.
% , $ '333 . '
(1- . . 2
(1- % , $
'-43 . -
% rad '-43 . - sin$
% ,+,+ . ( $
)
% ) sin$ % , $
% , $
% (3(4 . ' $ % '-43 . - $
(
(
(
3 3
(
t r T
t r T
e
r r
r r
e A
T T
T t r T
t r
o
o
o o
o o
i
o
sph o

2-3,
=ven
(1-0
.ib,
4.C
$c% !he maimum possible heat transfer is
k/ 3'+' 0 % . . 2 (1- %$ 0 k/)kg. ( . 2 %$ kg 3 . - $ % $
ma

i p
T T mC Q
!hen the actual amount of heat transfer becomes
Q
Q
Q Q
o sph
ma
,
ma
sin$ % cos$ %
$ . %
sin$ . % $ . % cos$ . %
$ . %
.
. $ . %$

( - ( - '1.
-'-43 -'-43 -'-43
-'-43
' 4+-
' 4+- '4+- 3'+'
( ( (
(
- -
k/% 1629 %&

$d% !he cooking time for medium-done rib is determined to be
hr 3
min (+( s +11 , ('

)s% m (' ,( . ' $
m% '+1'- . ' %$ (--1 . ' $
(--1 . ' % ,+,+ . ( $
(1- . . 2
(1- 4(
3 4
3 3
% '-43 . - $
(
'
, '
3 3
(

o
i
sph
r
t
e e A
T T
T T
!his result is close to the listed value of - hours and 3' minutes. !he difference between the two results is
due to the "ourier number being less than '.3 and thus the error in the one-term approimation.
Discussion !he temperature of the outer parts of the rib is greater than that of the inner parts of the rib
after it is taken out of the oven. !herefore, there will be a heat transfer from outer parts of the rib to the
inner parts as a result of this temperature difference. !he recommendation is logical.
4-44 A rib is roasted in an oven. !he heat transfer coefficient at the surface of the rib, the temperature of
the outer surface of the rib and the amount of heat transfer when it is well-done are to be determined. !he
time it will take to roast this rib to medium level is also to be determined.
Assumptions 1 !he rib is a homogeneous spherical ob?ect. 2 8eat conduction in the rib is one-dimensional
because of symmetry about the midpoint. 3 !he thermal properties of the rib are constant. 4 !he heat
transfer coefficient is constant and uniform over the entire surface. !he "ourier number is 9 '.3 so that
will be verified%.
Properties !he properties of the rib are given to be k * '.2. W)m.0, * (3'' kg)m
-
, Cp * 2.( k/)kg.0,
and * '.,(('
-4
m
3
)s
Analysis $a% !he radius of the rib is determined to be

m '+1'- . '
2
% m ''314 . ' $ -
2
-
-
2
m ''314 . '
kg)m (3''
kg 3 . -
-
-
-
-
-
-

V
r r V
m
V V m
o o
(++( . '
m% '+1'- . ' $
1'%s (. @ -1'' )s%$2 m (' ,( . ' $
3
3 4
3

o
r
t
than 3 percent. !hen the one-term solution formulation can be written in the form
2--'
=ven
(1-0
.ib,
4.C
% (++( . ' $
( (
'
, '
3
(
3
(
.2- . '
(1- . . 2
(1- 44

e A e A
T T
T T
i
sph
It is determined from !able 2-( by trial and error that this equation is satisfied when Bi * 2.-, which
corresponds to
42'3 . ( and 2,'' . 3
( (
A
. !hen the heat transfer coefficient can be
determined from.

C . W-m 22.
2

% m '+1'- . ' $
% - . 2 %$ 0 W)m. 2. . ' $
o
o
r
kBi
h
k
hr
Bi
$b% !he temperature at the surface of the rib is
C 142.1
% , $ (-3 . '
(1- . . 2
(1- % , $
2, . 3
% 2, . 3 sin$
% 42'3 . ( $
)
% ) sin$ % , $
% , $
% (++( . ' $ % 2, . 3 $
(
(
(
3 3
(
t r T
t r T
e
r r
r r
e A
T T
T t r T
t r
o
o
o o
o o
i
o
sph o

$c% !he maimum possible heat transfer is
k/ 3'+' 0 % . . 2 (1- %$ 0 k/)kg. ( . 2 %$ kg 3 . - $ % $
ma

i p
T T mC Q
!hen the actual amount of heat transfer becomes
%& 112

k/% 3'+' %$ 434 . ' $ 434 . '
434 . '
% 2, . 3 $
% 2, . 3 cos$ % 2, . 3 $ % 2, . 3 sin$
% .2- . ' $ - (
% cos$ % sin$
- (
ma
- -
(
( ( (
,
ma
Q Q
Q
Q
sph o
$d% !he cooking time for medium-done rib is determined to be

hr 4
min ' . 32' s 2'- , (2

)s% m (' ,( . ' $
m% '+1'- . ' %$ (44 . ' $
(44 . ' % 42'3 . ( $
(1- . . 2
(1- 4(
3 4
3 3
% 2, . 3 $
(
'
, '
3 3
(
o
i
sph
r
t
e e A
T T
T T
!his result is close to the listed value of 2 hours and (. minutes. !he difference between the two results is
probably due to the "ourier number being less than '.3 and thus the error in the one-term approimation.
Discussion !he temperature of the outer parts of the rib is greater than that of the inner parts of the rib
after it is taken out of the oven. !herefore, there will be a heat transfer from outer parts of the rib to the
inner parts as a result of this temperature difference. !he recommendation is logical.
2--(
4-4 An egg is dropped into boiling water. !he cooking time of the egg is to be determined.
one-dimensional because of symmetry about the midpoint. 3 !he thermal properties of the egg are
Properties !he thermal conductivity and diffusivity of the eggs can be approimated by those of water at
room temperature to be k * '.1'4 W)m.0,
k C
p
)
* '.(21('
-1
m
3
)s $!able A-,%.
3 . -1
% 0 W)m. 1'4 . ' $
% m '34. . ' %$ 0 . W)m +'' $
3

k
hr
Bi
o
!he constants
( (

,,3. . ( and '.-- . -
( (
A
!hen the "ourier number and the time period become
(1-- . ' % ,,3. . ( $
('' +
('' 1'
3 3
(
% '.-- . - $
(
'
, '

e e A
T T
T T
i
sph
than 3 percent. !hen the length of time for the egg to be kept in boiling water is determined to be
min 14.1
s +21
)s% m (' (21 . ' $
m% '34. . ' %$ (1-- . ' $
3 1
3 3
o
r
t
2--3
Water
100C
Egg
T
i
= 8C
4-46 An egg is cooked in boiling water. !he cooking time of the egg is to be determined for a location at
(1('-m elevation.
one-dimensional because of symmetry about the midpoint. 3 !he thermal properties of the egg and heat
transfer coefficient are constant. 4 !he heat transfer coefficient is constant and uniform over the entire
surface. !he "ourier number is 9 '.3 so that the one-term approimate solutions $or the transient
temperature charts% are applicable $this assumption will be verified%.
Properties !he thermal conductivity and diffusivity of the eggs can be approimated by those of water at
room temperature to be k * '.1'4 W)m.0,
k C
p
)
* '.(21('
-1
m
3
)s $!able A-,%.
3 . -1
% 0 W)m. 1'4 . ' $
% m '34. . ' %$ 0 . W)m +'' $
3

k
hr
Bi
o
!he constants
( (

,,3. . ( and '.-- . -
( (
A
!hen the "ourier number and the time period become
(434 . ' % ,,3. . ( $
2 . ,2 +
2 . ,2 1'
3 3
(
% '.-- . - $
(
'
, '

e e A
T T
T T
i
sph
than 3 percent. !hen the length of time for the egg to be kept in boiling water is determined to be
min 14.9
s +,.
)s% m (' (21 . ' $
m% '34. . ' %$ (434 . ' $
3 1
3 3
o
r
t
2---
Water
94.4C
Egg
T
i
= 8C

Heat Chap04 026

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Heat Chap04 026

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Chapter 4 Transient Heat Conduction

s% 1'' %$ s ''(122 . ' $

which is almost identical to the result obtained above.

% k/ 1-+ , ,' $ (44 . '

k/% 1629 %&

min (+( s +11 , ('

$d% !he cooking time for medium-done rib is determined to be

min ' . 32' s 2'- , (2

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