FTFS Chap18 P047
FTFS Chap18 P047
FTFS Chap18 P047
18-47 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
one-term 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/m 3 and Cp = 3900 J/kg.C.
Analysis (a) From Fig. 18-14b we have
T T 88 94
0.17
To T 59 94 1 k
0.15
Bi hro
r ro
1
ro ro
Water
94C
Hot dog
1 k
0.15
Bi hro
t
0.20
To T 59 94 ro 2
0.47
Ti T 20 94
The thermal diffusivity of the hot dog is determined to be
t
ro 2
0.2ro 2 (0.2)(0.011 m) 2
0.20
2.017 10 7 m 2 /s
t
120 s
1
k
0.15 . Then,
Bi hro
k
0.15r0 (0.15)(0.011 m) 0.00165 m
h
Therefore, the heat transfer coefficient is
k
0.771 W/m.C
0.00165 h
467W/m2 .C
h
0.00165 m
18-34
hro
(467 W/m 2 .C)(0.011 m)
6.66
k
(0.771 W/m.C)
Water
94C
Hot dog
0.4001 0.2
L2
(0.011 m) 2
o,cyl
2
2
T0 T
A1e 1 (1.5357)e ( 2.0785) ( 0.4001) 0.2727
Ti T
T0 94
0.2727 T0 73.8 C
20 94
From Table 18-2 we read J 0 =0.2194 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) (0.2194) 0.05982
Ti T
T (ro , t ) 94
0.05982 T (ro , t ) 89.6 C
20 94
Q
Q
max
1 2 o ,cyl
cyl
J 1 ( 1 )
0.5760
1 2(0.2727)
0.8489
1
2.0785
18-35
Q 0.8489(13,440 kJ ) 11,409 kJ
m V V
V
m
5 lbm
0.06676 ft 3
3
74.9 lbm/ft
4
3V 3 3(0.06676 ft 3 )
ro 3 ro 3
0.2517 ft
3
4
4
Refrigerator
T = 5F
T T 35 5
0.75
To T 45 5 1 k
1.75
x ro
Bi hro
1
ro ro
Then the heat transfer coefficients becomes
Chicken
Ti = 72F
(0.26 Btu/h.ft.F)
k
0.590Btu/h.ft2 .F
1.75ro
1.75(0.2517 ft)
18-36
hro
(8 W/m 2 .C)(0.045 m)
0.861
k
(0.418 W/m.C)
Air
T = -15C
Apple
Ti = 20C
t (13
. 10 7 m 2 / s)(1 h 3600 s / h)
0.231 0.2
r02
(0.045 m) 2
o, sph
2
2
T0 T
T (15)
A1 e 1 0
(1.239)e (1.476) (0.231) 0.749 T0 11.2C
Ti T
20 (15)
(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
Ti T
1 ro / ro
1.476
T (ro , t ) (15)
0.505 T (ro , t ) 2.7C
20 (15)
The maximum possible heat transfer is
4
4
ro 3 (840 kg/m 3 )
(0.045 m) 3. 0.3206 kg
3
3
m V
Q max
sin( 1 ) 1 cos( 1 )
Q
sin(1.476 rad) (1.476) cos(1.476 rad)
1 3 o, sph
1 3(0.749)
0.402
3
Q max
(1.476) 3
1
Q 0.402Q max (0.402)(42.76 kJ) 17.2 kJ
18-37
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
18-38
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
25
20
15
T0
To [C]
10
5
Tr
0
-5
-10
0
10
15
20
25
30
20
25
30
Ti [C]
20
18
Q [kJ]
16
14
12
10
8
6
0
10
15
Ti [C]
18-39
Air
T = -15C
1 15708
.
and A1 12732
.
Orange
Ti = 15C
1.224 0.2
L2
(0.04 m) 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 ro / ro
1.5708
T (ro , t ) (6)
0.0396 T ( ro , t ) - 5.2 C
15 (6 )
18-40
1 18777
.
and A1 14113
.
Then the Fourier number and the time period become
0,sph
Potato
T0 = 70C
2
2
T0 T
70 170
A1e 1
0.69 (1.4113)e (1.8777) 0.203 0.2
Ti T
25 170
ro 2
(0.203)(0.04 m) 2
(14
. 10 7 m 2 / s)
4
4
ro 3 (1100 kg/m 3 )
(0.04 m) 3. 0.295 kg
3
3
m V
Q max
sin(1 ) 1 cos(1 )
Q
sin(1.8777) (1.8777) cos(1.8777)
1 3 o, sph
1 3(0.69)
0.525
3
Q max
1
(1.8777) 3
Q 0.525Q max (0.525)(166.76 kJ) 87.5 kJ
The final equilibrium temperature of the potato after it is wrapped is
Q mC p (Teqv Ti )
Teqv Ti
Q
87.5 kJ
25C
101C
mC p
(0.295 kg )(3.9 kJ/kg.C)
18-41
To T
2
A1e 1
Ti T
Potato
Ti = 25C
62
1302
. e (1.635) 2 = 0.753
25 2
which is greater than 0.2 and thus the one-term solution is applicable. Then the cooling time becomes
r02 (0.753)(0.03 m) 2
t
5213 s 1.45 h
r02
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 / r0 )
T (r0 ) T
sin(1 r0 / r0 ) T0 T sin(1 r0 / r0 )
T ( r ) T
A1e 1
0
=
Ti T
1 r / r0
Ti T
1r0 / r0
Ti T
1 r0 / r0
Substituting,
T ( r0 ) 2 6 2 sin(1.635 rad)
T ( r0 ) = 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
To T 6 2
0.174
Ti T 25 2
Therefore,
t
= 2 0.75 (Fig. 18 - 15a)
ro
r0 2
( 0.75)( 0.03) 2
5192 s 1.44 h
013
. 10 6 m 2 / s
18-42
1 k
0.877
Bi hro
T ( r ) T
0.6
r
To T
1
ro
(Fig.18 15b)
18-43
To T
2
A1e 1
Ti T
40 25
1447
. e (1.9569) 2 = 0.426
78 25
which is greater than 0.2 and thus the one-term solution is applicable.
Then the cooling time becomes
t
r02
r02 (0.426)(125
. / 12 ft) 2
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
T (r ) T
T (r0 ) T
sin( 1r0 / r0 ) T0 T sin( 1r0 / r0 )
2 sin( 1r / r0 )
A1e 1
0
=
Ti T
1r / r0
Ti T
1r0 / r0
Ti T 1r0 / r0
Substituting,
T (r0 ) = 32.1F
78 25
1.9569
78 25
which is above the freezing temperature of 31 C 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
0.283
Ti T 78 25
Therefore,
ro 2
(0.43)(1.25/12ft) 2
t
1.4 10 6 ft 2 /s
The lowest temperature during cooling will occur on the surface (r/r0 =1) of the oranges is determined to
be
18-44
1 k
0.543
Bi hro
T (r ) T
0.45
r
To T
1
ro
which gives
(Fig.18 15b)
The slight difference between the two results is due to the reading error of the charts.
18-45
0
A1e 1
1517
. e ( 2.027 ) = 0.456
Ti T
37 ( 6)
which is greater than 0.2 and thus the one-term solution is applicable.
Then the cooling time becomes
r02 (0.456)(0.12 m) 2
t
50,558 s 14.0 h
r02
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
T (r ) T
T (r0 ) T
T T
2
A1e 1 J0 ( 1r / r0 )
0 J0 ( 1r / r0 ) = 0 J0 ( 1r0 / r0 )
Ti T
Ti T
Ti T
Substituting,
T ( r0 ) ( 6 )
37 ( 6 )
4 ( 6 )
J 0 (1 ) 0.2326 0.2084 0.0485
37 ( 6 )
T ( r0 ) = -3.9C
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:
0.47W/m. C
1 k
0.178
Bi hro (22 W/m. C)(0.12 m)
t
2 0.4 (Fig.18 14a)
To T 4 (6)
ro
0.23
Ti T 37 (6)
Therefore,
ro 2
(0.4)(0.12 m) 2
44,308s 12.3h
0.13 10 6 m 2 /s
18-46
1 k
0.178
Bi hro
T ( r ) T
0.17 (Fig.18 14b)
r
To T
1
ro
. (To T ) 6 017
. [4 ( 6)] 4.3 C
which gives Tsurface T 017
The difference between the two results is due to the reading error of the charts.
18-47
4.89
1.4 m/s
k
0.47 W / m. C
From Table 18-1 we read, for a plane wall, 1 = 1.308 and
A1=1.239. Substituting these values into the one-term solution
gives
2
2
T T
18 ( 30)
0 o A1e 1
1239
. e (1.308) = 0.783
Ti T
7 ( 30)
Bi
Meat
7C
which is greater than 0.2 and thus the one-term solution is applicable.
Then the cooling time becomes
t
L2 (0.783)(0115
.
m) 2
79,650 s 22.1 h
L2
0.13 10 -6 m 2 / s
The lowest temperature during cooling will occur on the surface (x/L = 1), and is determined to be
2
T ( x ) T
T ( L) T
T T
A1e 1 cos( 1 x / L)
0 cos( 1 L / L) = 0 cos( 1 )
Ti T
Ti T
Ti T
Substituting,
T ( L ) ( 30) 18 ( 30)
cos(1 ) 0.3243 0.2598 0.08425 T ( L ) 26.9C
7 ( 30)
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:
0.47W/m. C
1 k
0.204
Bi hL (20 W/m. C)(0.115 m)
t
2 0.75 (Fig.18 13a)
To T 18 (30)
L
0.324
Ti T 7 (30)
Therefore, t
ro 2 (0.75)(0.115 m) 2
76,300 s 21.2 h
0.13 10 6 m 2 / s
18-48
1 k
0.204
T ( x ) T
Bi hL
0.22
x
T
T
o
1
(Fig.18 13b)
18-49
Air
23F
Meat
50F
0.481
Ti T 50 23
Therefore,
(0.26Btu/h.ft. F)(1/0.7)
kBi
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.
18-50
V
4
ro
1/ 3
1789 cm
4
1/ 3
7.53 cm 0.0753 m
Chicken
Ti = 15C
hr0
( 440 W/m 2 .C) (0.0753 m )
73.6
k
0.45 W/m.C
t
(0.13 10 6 m/s)(2.5 3600 s)
2
0.2063
(0.0753 m)
r0
Bi
Brine
-10C
Note that 0.207 0.2 , and thus the one-term solution is applicable. From Table 18-1 we read, for a
sphere, 1 = 3.094 and A1 = 1.998. Substituting these values into the one-term solution gives
2
2
To T
T (10)
A1e 1 0
1.998e (3.094 ) ( 0.2063) = 0.277 T0 = 3.1C
Ti T
15 (10)
The lowest temperature during cooling will occur on the surface (r/r0 = 1), and is determined to be
T (r ) T
T (r0 ) T
sin( 1r0 / r0 ) T0 T sin( 1r0 / r0 )
2 sin( 1r / r0 )
A1e 1
0
=
Ti T
1r / r0
Ti T
1r0 / r0
Ti T 1r0 / r0
Substituting,
T ( r0 ) ( 10)
sin(3.094 rad)
0.277
T ( r0 ) 9.9C
15 ( 10)
3.094
The entire chicken will freeze during this process since the freezing point of chicken is -2.8C, and even
the center temperature of chicken is below this value.
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:
0.45
W/m.
C
T
T
1 k
0.0136 i
18-51
to
where the surface temperature T(0,t) is obtained from Eq. 18-22 by substituting x = 0.
18-63 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 -18C at all times. The depth at which
freezing at 0C occurs can be determined from the analytical
solution,
T ( x, t ) Ti
erfc
T s Ti
Ts =-8C
Soil
Ti = 8C
Water pipe
08
x
erfc
88
2 (0.15 10 6 m 2 /s)(5.184 10 6 s)
0.444 erfc
1.7636
x
0.5297 x 0.934 m
1.7636
Discussion The solution could also be determined using the chart, but it would be subject to reading error.
18-52
T ( x, t ) Ti
x
erfc
T Ti
2 t
hx h 2t
2
k
k
exp
2 t
erfc
h t
Winds
T =-10C
where
33.7Soil
k
0.9 W/m.C
T =10C
h 2t
k2
h t
33.7
1138
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 18-3)
and (2) the term has to remain less than 1 to have physically meaningful solutions. That is,
hx h 2t
exp
k
k 2
2 t
erfc
h t
k
hx
1138
exp
k
x
33.3 0
erfc
2 t
T ( x, t ) Ti
x
x
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:
T (0,10 h ) Ti (T Ti )erfc
2 t
0.1m:
0.1 m
0.2
0.2 m
m:
(1.6 10
0.5
0.5 m
2 (1.6 10 5 m 2 /s )(10 h 3600 s/h )
18-53
m:
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
18-54
4
2
Tx [C]
0
-2
-4
-6
-8
-10
0
0.2
0.4
0.6
x [m]
18-55
0.8
Wall
T ( x, t ) Ti
x
erfc
Ts Ti
2 t
L =1.5 ft
Q
1800F
But,
70F
T ( x, t ) Ti
70.1 70
x
2 t
2.85
x2
4 (2.85) 2
(1.5 ft) 2
4 ( 2.85) 2 (0.023 ft 2 /h )
18-56
T ( x, t ) Ti
x
erfc
T Ti
2 t
hx h 2t
2
k
k
exp
2 t
erfc
h t
where
Wood
Slab
Ti = 25C
1.276
Hot
k
0.17 W/m.C
h 2t
k2
h t
gases
T = 550C
1.276 2 1.628
L=0.3 m
Noting that x = 0 at the surface and using Table 18-3 for erfc values,
T ( x, t ) 25
erfc(0) exp(0 1.628)erfc(0 1.276 )
550 25
1 (5.0937)(0.0727)
0.630
T ( x, t ) 356C
which is less than the ignition temperature of 450C. Therefore, the wood will not ignite.
18-57
T ( x, t ) Ti
x
erfc
Ts Ti
2 t
Ice chest
Hot water
60C
But,
T ( x, t ) Ti
0.1 0
Ice, 0C
x
2 t
2.225 t
x2
4 ( 2.225) 2
(0.05 m) 2
4(2.225) 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
1
1
0.00167C/W
2
hi A (250 W/m .C)(1.2 2 m 2 )
L
0.05 m
0.00040C/W
Rconv, i
Rwall
kA (52 W/m.C)(1.2 2 m 2 )
T1
1
1
0C/W
ho A ()(1.2 2 m 2 )
Rconv ,1 R wall Rconv , 2 0.00167 0.00040 0 0.00207C/W
R conv,i
R wall
Rconv,0
Rtotal
T T1
(60 0)C
Q 2
28,990 W
Rtotal
0.00207 o C/W
18-58
Rconv ,o
T2