BOILING OF EGGS

An ordinary egg can be approximated as a 5-cm-

diameter sphere. The egg is initially at a uniform
temperature of 5°C and is dropped into boiling water
at 95°C. Taking the convection heat transfer
coefficient to be h =1200 W/m2·K, determine how
long it will take for the center of the egg to reach
70°C.
1. The egg is spherical in shape with a radius of
ro=2.5 cm. 2. Heat conduction in the egg is one-
dimensional because of thermal symmetry about the
midpoint. 3. The thermal properties of the egg and
the heat transfer coefficient are constant. 4. The
Fourier number is 0.2 so that the one-term
approximate solutions are applicable.
  
* GIVEN:
To = 5°C
Ti = 95 °C
T = 70 °C
Tave = 37.5 °C
h = 125 W/m2k
Fo = 0.2
5 cm /s
(Perry’s, 8th Ed.)

* REQUIRED : t center
   ∝𝑡
• By direct substitution: X = 2
𝑋𝑖
−6 2
 
0.151 x 10 m / 𝑠 𝑡
0 .2= 2
(0.025 𝑚)

T = 827.8146 seconds