2.

(35 Pts) At a graduation cookout party, the host accidentally leaves a can of cooking

spray near the hot grill. Is there a risk of the party becoming more memorable than

originally intended?

A. Radiation Resistance Network

T1 T3
Grill Spray Ambient
Surface Can Environment

Spray Grill Surface

Can (Facing can
(Bottom) side)

T2

Several assumptions are made to simplify the calculations:

o Gray Surfaces: Surfaces are assumed to be gray bodies, emitting and absorbing

radiation equally across all wavelengths.

o Diffuse Surfaces: Surfaces are considered diffuse emitters, emitting and reflecting

radiation equally in all directions.

o Stefan-Boltzmann Law: Radiation exchange follows the Stefan-Boltzmann Law,

relating emissivity, temperature, and radiation heat transfer.

o Steady-State Conditions: The system is assumed to be in thermal equilibrium, with

constant temperatures.
 o Negligible Heat Conduction: Heat conduction through solid materials is considered

negligible, focusing on radiation heat transfer.

o Enclosure Assumption: The system is treated as an enclosure, simplifying radiation

exchange calculations within the defined network.

B. Calculate all view factors needed to evaluate the space resistances in the radiation

resistance network defined in part a.

CALCULATIONS

1. Given Values:

D C=65 mm

H C=200 mm

a. View Factor from the Grill Surface to Itself (F 11):

The view factor from a surface to itself is 1.

b. View Factor from the Grill Surface to the Cooking Spray Can-Side (F 12):

( )
2
65 mm
π×
2
F 12=
0.5 m× 0.5 m

= 0.01327

This indicates that about 1.3% of the radiation leaving the grill surface is reaching the

cooking spray can side. The value is a dimensionless ratio and falls within the valid range of

0 to 1 for view factors.

c. View Factor from the Grill Surface to the Ambient Environment ( F 13 ) :

 0.5 m×0.5 m
F 13=
0.5 m×0.5 m

=1.

So, the view factor from the grill surface to the ambient environment is 1, indicating that all

radiation leaving the grill surface is reaching the ambient environment.

d. View Factor from the Cooking Spray Can-Side to Itself (F22):

F 22=1−F 21−F 23

The view factor from a surface to itself is 1.

e. View Factor from the Cooking Spray Can-Side to the Grill Surface (F21):

( )
2
65 mm
πx
2
F 21=
( )
2
65 mm
2 πx x 200 mm
2

=2.64

The view factor from the cooking spray can-side to the grill surface is approximately 2.64.

f. View Factor from the Cooking Spray Can-Side to the Ambient Environment (F23):

( )
2
65 mm
2 πx x 200 mm
2
F 21=
2 πx (
2 )
2
65 mm
x 200 mm

=1

The view factor from the cooking spray can-side to the ambient environment is 1, indicating

that all radiation leaving the cooking spray can-side is reaching the ambient environment.

C. STEADY STATE TEMPERATURE

 The steady-state temperature of the can due to radiation can be estimated using the

Stefan-Boltzmann Law, which relates the radiant energy emitted by a black body (or any

good emitter) to its temperature.

The formula is given by:

4 4
P=σ ⋅ A ⋅(T −T 0 )

Where:

 P is the radiant power (Watts),

 σ is the Stefan-Boltzmann constant

(5.67 ×10−8 W m−2 K−45.67 ×10−8 W m−2 K−4),

 A is the surface area of the can (m²),

 T is the temperature of the can (Kelvin),

 T 0 is the temperature of the surroundings (Kelvin).

In steady-state, the power absorbed is equal to the power emitted:

Pabsorbed = Pemitted

Assuming the can is a good emitter and absorber (which is usually the case for a dark or

black surface), Pabsorbed is given by the equation:

Pabsorbed =¿ ϵ ∙σ ∙ A ∙ (T 4
−T ambient ) ¿
4
grill

Here, ϵ is the emissivity of the can's surface, A is the surface area, T grill is the temperature

of the grill, and T ambient is the temperature of the ambient environment.

 Since P absorbed = P emitted, we can set these two equations equal to each other:

ϵ ∙ σ ∙ A ∙ ( T 4grill −T 4ambient ) = σ ∙ A (T 4 −T 04)

The surface area “A” cancels out, leaving:

ϵ ( T 4grill −T 4ambient ) = (T 4−T 40 )

Solving for T gives:

( )
4 4 1
ϵ T grill −T ambient 4
T=
ϵ −1

This formula gives the steady-state temperature of the can due to radiation.

Now, regarding the likelihood of the can exploding, it's essential to consider the

material and structural properties of the can. If the can is not designed to withstand high

temperatures, there is a risk of deformation or rupture. It's also crucial to check the material's

melting point and any safety specifications provided by the manufacturer.

In practical situations, cans are typically designed to handle the conditions they are

likely to encounter, but it's essential to verify this information based on the specific can and

use case. If you have detailed information about the can's material and specifications, you can

use that to assess its ability to withstand the calculated temperature.

D. The can is subject to two main heat transfer mechanisms: radiation and convection. The

radiation heat transfer was considered in the previous analysis, while convection is now

introduced.
 Given that the can is convectively cooled by the environment with a heat transfer

coefficient h=10 W m−2 K −1, we can analyze the convective heat transfer rate ( Qconv ) using the

formula:

( Qconv )=h x Aconv x ∆ T

where:

Aconv is the convective surface area of the can (excluding the end caps),

∆ T is the temperature difference between the can and the ambient environment.

If the convective heat transfer rate is too high, it might lead to a rapid increase in

temperature within the can, potentially causing it to explode. However, to make a definitive

conclusion, we need more information about the material and thickness of the can, as well as

the specific properties of the cooking spray inside.

In summary, check the convective heat transfer rate and compare it with the thermal

stability of the can material and the cooking spray. If the rate is excessively high, there

might be a risk of the can exploding due to the combined effects of radiation and convection.