INCROPERA Solucion Aletas 234

Problem1
r0 1.8 m
thick 0.5 m
h_i 6 W/m^2-C
h_o 15 W/m^2-C
k_snow 0.15 W/m-C
T_ice -20 C
T_inf -40 C
Q_occupants 320 W
a) ignore heat loss through floor
Tair,i T∞
Qoccupants Rconv,i Rhemisphere Rconv,o
A_hemi_i 20.4 m^2

Rconv_i 0.008187 C/W
r_out 2.3 m
Rhemi 0.128 C/W
A_hemi_o 33.2 m^2
Rconv_o 0.002006 C/w
R_parta 0.13833679 C/W

delta_T 44.3 C
Tair_parta 4.3 C
Problem1
b) heat loss through floor to ice cap at -20C
Qoccupants
Tfloor
Tice T∞
Tair,i
1/Sk Rconv,floor Rconv,i Rhemisphere Rconv,o
Energy balance
(T air ,i − T∞ ) (T air ,i − Tice )

Qoccupants = +
Rconv,i + Rhemi + Rconv,o Rconv, floor + 1 / Sk
R_conv_floor 0.01637 C/W

S_disk 7.2 m Table 3.5 case 12) with z = 0
R_floor 0.926 C/W
Tair_partb 1.16 C
Find floor temperature
(T
air ,i − T floor ) (Tair ,i − Tice )
=
Rconv, floor Rconv, floor + 1 / Sk
T_floor 0.79 C
Problem1 Formulas
r0 1.8
thick 0.5
h_i 6
h_o 15
k_snow 0.15
T_ice -20
T_inf -40
Q_occupants 320
a) ignore heat loss th
Tair,i T∞
Qoccupants Rconv,i Rhemisphere Rconv,o
A_hemi_i =2*PI()*r0^2
Rconv_i =1/h_i/A_hemi_i
r_out =r0+thick
Rhemi =(1/r0 - 1/r_out)/2/PI()/k_snow
A_hemi_o =2*PI()*r_out^2
Rconv_o =1/h_o/A_hemi_o
R_parta =Rconv_i+Rhemi+Rconv_o
delta_T =Q_occupants*R_parta
Tair_parta =T_inf+delta_T
Problem1 Formulas
b) heat loss through
Qoccupants
Tfloor
Tice T∞
Tair,i
1/Sk Rconv,floor Rconv,i Rhemisphere Rconv,o
Energy balance
(T air ,i − T∞ ) (T air ,i − Tice )

Qoccupants = +
Rconv,i + Rhemi + Rconv,o Rconv, floor + 1 / Sk
R_conv_floor =1/h_i/PI()/r0^2
S_disk =4*r0
R_floor =1/S_disk/k_snow
Tair_partb =(Q_occupants+T_inf/R_parta +T_ice/(R_floor+R_conv_floor))/( 1/R_parta +1/(R_floor+R_conv_floor))
Find floor temperatu
(T
air ,i − T floor ) (Tair ,i − Tice )
=
Rconv, floor Rconv, floor + 1 / Sk
T_floor =Tair_partb - (Tair_partb - T_ice)/(R_floor+R_conv_floor)*R_conv_floor

Problem2
Tinit 850 C
Tfinal 200 C
Tinf 35 C
hconv 500 W/m^2-C
L_slab 0.05 m
Tavg 525 C
798 K
Plain Steel @800K

k_st 39.2 W/m-C
c_st 685 J/kg-K
rho_st 7854 kg/m^3
alpha_st 7.29E-06 m^2/s
Biot 0.319
Note that the Biot is based on L_slab/2 since cooled on both sides
a) minimum time for one term solution

t_min 17.16 seconds
b) need A_1 and lambda_1 from Table 4-1 Bi A_1 lambda_1

by interpolation: 0.3 1.045 0.7465
A_1 1.0475 0.319 1.047454 0.76634
lambda_1 0.7663 0.4 1.058 0.8516
time(secs) tau(dim.) Theta_cen Theta_sur T_cen T_sur

18 0.21 0.92601 0.66714 789.7 578.7
20 0.23 0.91341 0.65807 779.4 571.3
30 0.35 0.85297 0.61452 730.2 535.8
60 0.70 0.69459 0.50042 601.1 442.8
90 1.05 0.56563 0.40751 496.0 367.1
120 1.40 0.46060 0.33184 410.4 305.5
150 1.75 0.37508 0.27023 340.7 255.2
180 2.10 0.30544 0.22005 283.9 214.3
210 2.45 0.24873 0.17920 237.7 181.0
240 2.80 0.20254 0.14592 200.1 153.9
270 3.15 0.16494 0.11883 169.4 131.8
300 3.50 0.13431 0.09677 144.5 113.9
330 3.85 0.10937 0.07880 124.1 99.2
360 4.20 0.08907 0.06417 107.6 87.3
390 4.55 0.07253 0.05225 94.1 77.6
420 4.90 0.05906 0.04255 83.1 69.7
450 5.25 0.04810 0.03465 74.2 63.2
480 5.60 0.03917 0.02822 66.9 58.0
510 5.95 0.03189 0.02298 61.0 53.7
540 6.30 0.02597 0.01871 56.2 50.2
570 6.65 0.02115 0.01524 52.2 47.4
600 6.99 0.01722 0.01241 49.0 45.1 10
Problem2 Formulas
Tinit 850 C
Tfinal 200 C
Tinf 35 C
hconv 500 W/m^2-C
L_slab =0.05 m
Tavg =(Tinit+Tfinal)/2 C
=Tavg+273 K
Plain St @800K
k_st 39.2 W/m-C
c_st 685 J/kg-K
rho_st 7854 kg/m^3
alpha_s =k_st/rho_st/c_st m^2/s
Biot =hconv*L_slab/2/k_st
Note tha
a) minim
t_min =0.2*(L_slab/2)^2/alpha_st seconds
b) need Bi A_1 lambda_1

by interp 0.3 1.045 0.7465
A_1 =D27 =B18 =D26+(D28-D26)/($C28-$=E26+(E28-E26)/($C28-$
lambda_=E27 0.4 1.058 0.8516
time(sectau(dim.) Theta_cen Theta_sur T_cen T_sur

18 =alpha_st*A32/(L_slab/2)^2 =A_1*EXP(-(lambda_1^2)*B32) =C32*COS(lambda_1) =C32*(Tinit-Tinf)+Tinf =D32*(Tinit-Tinf)+Tinf
Problem2 Formulas

900
800 Center
Surface
700
600
Temperature, C
500
400 Desired final

Temperature = 200C
300
200
100
0
0 100 200 300 400 500 600 700
Time, seconds
Heat Transfer: A Practical Approach - Yunus A Cengel 1
Fall 2003, Assignment 5
Tuesday, September 30, 2003
Chapter 4, Problem 40.
Long cylindrical AISI stainless steel rods (k = 7.74 Btu/h ⋅ ft

⋅ °F and α = 0.135 ft2/h) of 4-in. diameter are heat-treated by
drawing them at a velocity of 10 ft/min through a 30-ft-long
oven maintained at 1700°F. The heat transfer coefficient in
the oven is 20 Btu/h ⋅ ft2 ⋅ °F. If the rods enter the oven at
85°F, determine their centerline temperature when they
leave.
Chapter 4, Solution 40 Figure P4.40
Long cylindrical steel rods are heat-treated in an oven. Their centerline temperature when
they leave the oven is to be determined.
Assumptions 1 Heat conduction in the rods is one-dimensional since the rods are long
and they have thermal symmetry about the center line. 2 The thermal properties of the rod
are constant. 3 The heat transfer coefficient is constant and uniform over the entire
surface. 4 The Fourier number is τ > 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 AISI stainless steel rods are given to be k = 7.74 Btu/h.ft.°F,
α = 0.135 ft2/h.
Analysis The time the steel rods stays in the oven can be determined from
length 30 ft
t= = = 3 min = 180 s
velocity 10 ft / min
The Biot number is Oven, 1700°F
hro (20 Btu/h.ft .°F)(2 / 12 ft )
2
Bi = = = 0.4307 Steel rod, 85°F
k (7.74 Btu/h.ft.°F)
The constants λ 1 and A1 corresponding to this Biot number are, from Table 4-1,
λ 1 = 0.8784 and A1 = 10995
.
The Fourier number is
αt (0135
. ft 2 / h)(3 / 60 h)
τ= 2
= = 0.243
ro (2 / 12 ft) 2
Then the temperature at the center of the rods becomes
T0 − T∞
= A1e − λ 1 τ = (10995)e − ( 0.8784 ) ( 0.243) = 0.912
2 2
θ 0,cyl = .
Ti − T∞
T0 − 1700
= 0.912 ⎯
⎯→ T0 = 228°F
85 − 1700
Copyright ©2003 The McGraw-Hill Companies Inc.

White potatoes (k = 0.50 W/m ⋅ °C and α = 0.13 × 10-6 m2/s) that are initially at a
uniform temperature of 25°C and have an average diameter
of 6 cm are to be cooled by refrigerated air at 2°C flowing
at a velocity of 4 m/s. The average heat transfer coefficient
between the potatoes and the air is experimentally
determined to be 19 W/m2 ⋅ °C. Determine how long it will
take for the center temperature of the potatoes to drop to
6°C. Also, determine if any part of the potatoes will
experience chilling injury during this process.
Figure P4.54
Chapter 4, Solution 54
The center temperature of potatoes is to be lowered to 6°C during cooling. The cooling
time and if any part of the potatoes will suffer chilling injury during this cooling process
are to be determined.
Assumptions 1 The potatoes are spherical in shape with a radius of r0 = 3 cm. 2 Heat
conduction in the potato is one-dimensional in the radial direction because of the
symmetry about the midpoint. 3 The thermal properties of the potato are constant. 4 The
heat transfer coefficient is constant and uniform over the entire surface. 5 The Fourier
number is τ > 0.2 so that the one-term approximate solutions (or the transient temperature
charts) are applicable (this assumption will be verified).
Properties The thermal conductivity and thermal diffusivity of potatoes are given to be
k = 0.50 W/m⋅°C and α = 0.13×10-6 m2/s.
Analysis First we find the Biot number: Air
hr0 (19 W / m2 . ° C)(0.03 m) 2°C
Bi = = = 114
.
k 0.5 W / m. ° C 4 /
From Table 4-1 we read, for a sphere, λ1 = Potato
1.635 and A1 = 1.302. Substituting these
Ti = 25°C
values into the one-term solution gives
To − T∞ 6−2
θ0 = = A1e − λ 1τ →
2
. e− (1.635) 2 τ → τ = 0.753
= 1302
Ti − T∞ 25 − 2
which is greater than 0.2 and thus the one-term solution is applicable. Then the cooling
time becomes
αt τr02 (0.753)(0.03 m) 2
τ= ⎯
⎯→ t = = = 5213 s = 1.45 h
r02 α 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∞ sin(λ1 r / r0 ) T (r0 ) − T∞ sin(λ1 r0 / r0 ) T0 − T∞ sin(λ1 r0 / r0 )
= A1e −λ1τ
2
→ = θ0 =
Ti − T∞ λ1r / r0 Ti − T∞ λ1r0 / r0 Ti − T∞ λ1r0 / r0
T (r0 ) − 2 ⎛ 6 − 2 ⎞ sin(1.635 rad)
Substituting, =⎜ ⎟ ⎯
⎯→ T (r0 ) = 4.44°C
25 − 2 ⎝ 25 − 2 ⎠ 1.635

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:
1 k 0.50W/m.o C ⎫
= = = 0. 877 ⎪
Bi hro (19W/m 2 . o C)(0.03m) ⎪ αt
⎬τ = 2 = 0.75 (Fig. 4 - 15a)
To − T∞ 6−2 ⎪ ro
= = 0.174 ⎪
Ti − T∞ 25 − 2 ⎭
τ r0 2 ( 0.75)( 0.03) 2
Therefore, t= = = 5192 s ≅ 1.44 h
α . × 10 − 6 m 2 / s
013
The surface temperature is determined from
1 k ⎫
= = 0.877⎪
Bi hr0 ⎪ T (r ) − T∞
⎬ = 0.6 (Fig. 4 -15b)
r ⎪ T0 − T∞
=1
r0 ⎪⎭
which gives Tsurface = T∞ + 0.6(To − T∞ ) = 2 + 0.6(6 − 2) = 4.4º C
The slight difference between the two results is due to the reading error of the charts.

The soil temperature in the upper layers of the earth varies with the variations in the
atmospheric conditions. Before a cold front moves in, the earth at a location is initially at
a uniform temperature of 10°C. Then the area is subjected to a temperature of 210°C and
high winds that resulted in a convection heat transfer coefficient of 40 W/m2 ⋅ °C on the
earth’s surface for a period of 10 h. Taking the properties of the soil at that location to be
k = 0.9 W/m ⋅ °C and α = 1.6 × 1025 m2/s, determine the soil temperature at distances 0,
10, 20, and 50 cm from the earth’s surface at the end of this 10-h period.
An area is subjected to cold air for a 10-h period. The soil temperatures at distances 0, 10,
20, and 50 cm from the earth’s surface are 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 = 0.9 W/m ⋅ °C and α =
1.6×10-5 m2/s.
Analysis The one-dimensional transient temperature distribution in the ground can be
determined from
T ( x , t ) − Ti ⎛ x ⎞ ⎛ hx h 2αt ⎞ ⎡ ⎛ ⎞⎤
= erfc⎜⎜ ⎟ − exp⎜ + ⎟ ⎢erfc⎜ x + h αt ⎟⎥
T ∞ − Ti ⎟ ⎜ ⎟ ⎜ k ⎟⎠⎥⎦
⎝ 2 αt ⎠ k ⎠ ⎣⎢ ⎝ 2 αt
2
⎝ k Winds
where T∞ =-10°C
h αt (40 W/m .°C) (1.6 × 10 m / s)(10 × 3600 s)

2 -5 2
= = 33.7 Soil
k 0.9 W/m.°C
2
Ti
h 2αt ⎛ h αt ⎞
=⎜ ⎟ = 33.7 2 = 1138
k2 ⎜ k ⎟
⎝ ⎠
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(ξ ) → 0 for ξ > 4 (see Table 4-3) and (2) the term has to remain less than 1 to have
physically meaningful solutions. That is,
⎛ hx h 2αt ⎞ ⎡ ⎛ x h αt ⎞⎟⎤ ⎛ hx ⎞⎡ ⎛ x ⎞⎤
exp⎜ + 2 ⎟ ⎢erfc⎜ + ⎥ = exp⎜ + 1138 ⎟ ⎢erfc⎜⎜ + 33.3 ⎟⎟⎥ ≅ 0
⎜ k ⎟ ⎜ ⎟
⎝ k ⎠ ⎢⎣ ⎝ 2 αt k ⎠⎥⎦ ⎝ k ⎠ ⎢⎣ ⎝ 2 αt ⎠⎥⎦
Therefore, the temperature distribution relation simplifies to
T ( x, t ) − Ti ⎛ x ⎞ ⎛ x ⎞
= erfc⎜⎜ ⎟ → T ( x, t ) = Ti + (T∞ − Ti )erfc⎜
⎟ ⎜
⎟
⎟
T∞ − Ti ⎝ 2 αt ⎠ ⎝ 2 αt ⎠
Then the temperatures at 0, 10, 20, and 50 cm depth from the ground surface become

⎛ 0 ⎞
x = 0: T (0,10 h ) = Ti + (T∞ − Ti )erfc⎜⎜ ⎟ = Ti + (T∞ − Ti )erfc(0) = Ti + (T∞ − Ti ) × 1 = T∞ = −10°C
⎟
⎝ 2 αt ⎠
⎛ ⎞
⎜ 0.1 m ⎟
T (0.1 m,10 h ) = 10 + (−10 − 10)erfc⎜
x = 0.1m: ⎜ 2 (1.6 × 10 −5 m 2 /s)(10 h × 3600 s/h ) ⎟⎟
⎝ ⎠
= 10 − 20erfc(0.066) = 10 − 20 × 0.9257 = −8.5°C
⎛ ⎞
⎜ 0 .2 m ⎟
T (0.2 m,10 h ) = 10 + (−10 − 10)erfc⎜
x = 0.2 m: ⎜ 2 (1.6 × 10 −5 m 2 /s)(10 h × 3600 s/h ) ⎟⎟
⎝ ⎠
= 10 − 20erfc(0.132) = 10 − 20 × 0.8519 = −7.0°C
⎛ ⎞
⎜ 0.5 m ⎟
T (0.5 m,10 h ) = 10 + (−10 − 10)erfc⎜
x = 0.5 m: ⎜ 2 (1.6 × 10 −5 m 2 /s)(10 h × 3600 s/h ) ⎟⎟
⎝ ⎠
= 10 − 20erfc(0.329) = 10 − 20 × 0.6418 = −2.8°C

A hot dog can be considered to be a 12-cm-long cylinder whose diameter is 2 cm and

whose properties are r = 980 kg/m3, Cp = 3.9 kJ/kg ⋅ °C, k = 0.76 W/m ⋅ °C, and α = 2 ×
10-7 m2/s. A hot dog initially at 5°C is dropped into boiling -
water at 100°C. The heat transfer coefficient at the surface of
the hot dog is estimated to be 600 W/m2 ⋅ °C. If the hot dog is
considered cooked when its center temperature reaches 80°C,
determine how long it will take to cook it in the boiling
water.
Figure P4.108
A hot dog is to be cooked by dropping it into boiling water. The time of cooking is to be
determined.
Assumptions 1 Heat conduction in the hot dog is two-dimensional, and thus the
temperature varies in both the axial x- and the radial r- directions. 2 The thermal
properties of the hot dog are constant. 4 The heat transfer coefficient is constant and
uniform over the entire surface. 5 The Fourier number is τ > 0.2 so that the one-term
approximate solutions (or the transient temperature charts) are applicable (this
assumption will be verified).
Properties The thermal properties of the hot dog are given to be k = 0.76 W/m.°C, ρ =
980 kg/m3, Cp = 3.9 kJ/kg.°C, and α = 2×10-7 m2/s.
Analysis This hot dog can physically be formed by the intersection of an infinite plane
wall of thickness 2L = 12 cm, and a long cylinder of radius ro = D/2 = 1 cm. The Biot
numbers and corresponding constants are first determined to be
hL (600 W/m 2 .°C)(0.06 m)
Bi = = ⎯→ λ1 = 1.5381 and A1 = 1.2726
= 47.37 ⎯
k (0.76 W/m.°C)
hro (600 W/m 2 .°C)(0.01 m)

Bi = = ⎯→ λ1 = 2.1251 and A1 = 1.5515
= 7.895 ⎯
k (0.76 W/m.°C)
Noting that τ = αt / L2 and assuming τ > 0.2 in all dimensions and thus the one-term
approximate solution for transient heat conduction is applicable, the product solution for
this problem can be written as Water
(
θ (0,0, t ) block = θ (0, t ) wall θ (0, t ) cyl = A1e − λ
1 τ
2
)(A e )
1
− λ12τ
2 cm Hot dog Ti = 5°C
80 − 100 ⎧ ⎡ 2 ( 2 × 10 )t ⎤
−7
⎫⎧ ⎡ 2 ( 2 × 10 )t ⎤
−7
⎫
= ⎨(1.2726) exp ⎢− (1.5381) ⎥ ⎬ ⎨(1.5515) exp ⎢ − ( 2.1251) ⎥ ⎬ = 0.21
5 − 100 ⎩ ⎣ (0.06) 2 ⎦ ⎭⎩ ⎣ (0.01) 2 ⎦ ⎭
which gives
t = 244 s = 4.1 min
Therefore, it will take about 4.1 min for the hot dog to cook. Note that

αt ( 2 × 10 −7 m 2 /s)(244 s)
τ cyl = = = 0.49 > 0.2
ro 2 (0.01 m) 2
and thus the assumption τ > 0.2 for the applicability of the one-term approximate solution
is verified.
Note that the dimensionless time corresponding to the plane wall solution is
αt (2 × 10 −7 m 2 /s)(244 s)
τ wall = = = 0.0136 < 0.2
L2 (0.06 m) 2
and so the one-term solution for the plane wall is not valid. If we instead solve treating
the hot dog as a very long cylinder, we get:
(
θ (0, t ) cyl = A1 e − λ 1 τ
2
)
80 − 100 ⎧ ⎡ (2 × 10 − 7 )t ⎤ ⎫
= ⎨(1.5515) exp ⎢− (2.1251) 2 ⎥ ⎬ = 0.21
5 − 100 ⎩ ⎣ (0.01) 2 ⎦ ⎭
which gives
t = 221 s = 3.68 min
Discussion This problem could also be solved by treating the hot dog as an infinite
cylinder since heat transfer through the end surfaces will have little effect on the mid
section temperature because of the large distance.

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Problem1

a) ignore heat loss through floor

Qoccupants Rconv,i Rhemisphere Rconv,o

A_hemi_i 20.4 m^2

R_parta 0.13833679 C/W

b) heat loss through floor to ice cap at -20C

1/Sk Rconv,floor Rconv,i Rhemisphere Rconv,o

(T air ,i − T∞ ) (T air ,i − Tice )

R_conv_floor 0.01637 C/W

Find floor temperature

a) ignore heat loss th

Qoccupants Rconv,i Rhemisphere Rconv,o

b) heat loss through

1/Sk Rconv,floor Rconv,i Rhemisphere Rconv,o

(T air ,i − T∞ ) (T air ,i − Tice )

Tair_partb =(Q_occupants+T_inf/R_parta +T_ice/(R_floor+R_conv_floor))/( 1/R_parta +1/(R_floor+R_conv_floor))

Find floor temperatu

T_floor =Tair_partb - (Tair_partb - T_ice)/(R_floor+R_conv_floor)*R_conv_floor

Plain Steel @800K

a) minimum time for one term solution

b) need A_1 and lambda_1 from Table 4-1 Bi A_1 lambda_1

time(secs) tau(dim.) Theta_cen Theta_sur T_cen T_sur

b) need Bi A_1 lambda_1

time(sectau(dim.) Theta_cen Theta_sur T_cen T_sur

210 =alpha_st*A40/(L_slab/2)^2 =A_1*EXP(-(lambda_1^2)*B40) =C40*COS(lambda_1) =C40*(Tinit-Tinf)+Tinf =D40*(Tinit-Tinf)+Tinf

400 Desired final

Long cylindrical AISI stainless steel rods (k = 7.74 Btu/h ⋅ ft

Chapter 4, Solution 40 Figure P4.40

Copyright ©2003 The McGraw-Hill Companies Inc.

Copyright ©2003 The McGraw-Hill Companies Inc.

Copyright ©2003 The McGraw-Hill Companies Inc.

h αt (40 W/m .°C) (1.6 × 10 m / s)(10 × 3600 s)

Copyright ©2003 The McGraw-Hill Companies Inc.

Copyright ©2003 The McGraw-Hill Companies Inc.

A hot dog can be considered to be a 12-cm-long cylinder whose diameter is 2 cm and

hro (600 W/m 2 .°C)(0.01 m)

Copyright ©2003 The McGraw-Hill Companies Inc.

Copyright ©2003 The McGraw-Hill Companies Inc.

Potrebbero piacerti anche

210 =alpha_stA40/(L_slab/2)^2 =A_1EXP(-(lambda_1^2)B40) =C40COS(lambda_1) =C40(Tinit-Tinf)+Tinf =D40(Tinit-Tinf)+Tinf