shaylakabler333
21.04.2020 •
Physics
For heat transfer purposes, an egg can be considered to be a 5.5-cm-diameter sphere having the properties of water. An egg that is initially at 4.3°C is dropped into boiling water at 100°C. The heat transfer coefficient at the surface of the egg is estimated to be 800 W/m2⋅K. If the egg is considered cooked when its center temperature reaches 74°C, determine how long the egg should be kept in the boiling water. Solve this problem using the analytical one-term approximation method. The thermal conductivity and diffusivity of the eggs can be approximated by those of water at room temperature to be k = 0.607 W/m·°C and α = 0.146×10−6 m2/s.
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Ответ:
The time taken is
Explanation:
From the question we are told that
The diameter of the egg is
The initial temperature of egg the
The temperature of the boiling water
The heat transfer coefficient is
The final temperature is
The thermal conductivity of water is
The diffusivity of the egg
Using one term approximation
We have the
The radius is Note that this radius is approximation to that of a real egg
Now we need to obtain the Biot number which help indicate the value of to use in the above equation
The Biot number is mathematically represented as
Substituting values
So for this value which greater than 0.1 the coefficient is
Substituting this into equation 1 we have
Taking natural log of both sides
The time required for the egg to be cooked is mathematically represented as
substituting value is
Ответ:
answer:
atoms
explanation:
hope this !