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    Assignment #4

    Uploaded by

    Looqman Al-Harahsheh
    The document provides calculations to determine: 1) The characteristic length and Biot number for brass balls with a diameter of 2 inches that are undergoing heat transfer. 2) The rate of heat transfer required to keep water at a constant temperature of 120°F as it removes heat from brass balls. 3) The time required for milk to warm from 3°C to 38°C, given properties of milk and the system.

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    © All Rights Reserved
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    Assignment #4

    Uploaded by

    Looqman Al-Harahsheh
    23 views27 pages
    The document provides calculations to determine: 1) The characteristic length and Biot number for brass balls with a diameter of 2 inches that are undergoing heat transfer. 2) The rate of heat transfer required to keep water at a constant temperature of 120°F as it removes heat from brass balls. 3) The time required for milk to warm from 3°C to 38°C, given properties of milk and the system.

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    The document provides calculations to determine: 1) The characteristic length and Biot number for brass balls with a diameter of 2 inches that are undergoing heat transfer. 2) The rate of heat transfer required to keep water at a constant temperature of 120°F as it removes heat from brass balls. 3) The time required for milk to warm from 3°C to 38°C, given properties of milk and the system.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    23 views27 pages

    Assignment #4

    Uploaded by

    Looqman Al-Harahsheh
    The document provides calculations to determine: 1) The characteristic length and Biot number for brass balls with a diameter of 2 inches that are undergoing heat transfer. 2) The rate of heat transfer required to keep water at a constant temperature of 120°F as it removes heat from brass balls. 3) The time required for milk to warm from 3°C to 38°C, given properties of milk and the system.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 27

    18-15E

    Given:

    Diameter of brass ball D = 2 in

    BTU
    Thermal conductivity of brass K = 64.1
    h . ft .℉
    lbm
    Density of brass ρ=532
    f t3
    BTU
    Specific heat of brass C p=0.092
    lbm . ℉
    The balls are spherical in shape with a radius r o =1∈¿

    The initial temperature T i=250 ℉

    The water bath temperature T ∞=120 ℉

    Time t=120 s

    The thermal properties of the balls are constant. If the heat transfer coefficient is constant and uniform
    over the entire surface. Then the characteristic length and the Biot number for the brass balls are

    V
    The characteristic length Lc =
    As

    π D3 /6
    Lc =
    π D2
    D
    Lc =
    6
    2/12 ft
    Lc =
    6
    Lc =0.02778 ft

    h Lc
    The Biot number Bi=
    k
    The lumped system analysis is applicable since Bi < 0.1. Then the temperature of the balls after
    quenching becomes

    h As
    The value of exponent b=
    ρC p V

    _________________________________________________________________________
    ____________

    (b) The total amount of heat transfer from a ball during a 2-minute period is

    The mass m=ρV

    The heat transfer from a ball Q=mC p [T i−T (t ) ]

    Then the rate of heat transfer from the balls to the water becomes
    Therefore, heat must be removed from the water at a rate of 1196 Btu/min in order to keep its
    18-17
    temperature constant at 120.

    Calculate the outer radius of the container.

    Here, d o is the outer diameter of the container.

    Substitute 6m for d o .

    Calculate the characteristic length of the plate.

    Here, L is the height of the milk in the container.

    Substitute 0.03m for r o and 7m for L.

    Calculate the average temperature.


    Here, T i is the initial temperature and T (t ) is the temperature at time t.

    Substitute 3 ℃ for T i and 38 ℃ for T (t ).

    Obtain the value of thermal conductivity, density, and specific heat of water from the table A-9
    “Properties of saturated water” in the text book, at temperature, T avg=20 ℃ .

    Calculate the Biot number.

    Here, h is the heat transfer coefficient and k is the thermal conductivity.

    w
    Substitute 120 w /m2 . k for h, 0.598 . k for k, and 0.0105m for Lc .
    m

    Since, Biot number is greater than 0.1, lumped system analysis is not applicable. But in this problem, we
    are using the lumped system analysis because of temperature remains uniform due to constant stirring.

    Calculate the exponent b.


    Here, ρ is the density and C p is the specific heat.

    Substitute 120 w /m2 . k for h, 4182 J /kg . K forC p, 0.0105m for ρ , and for Lc .

    Calculate the time by using this equation

    Here, T ∞ is the ambient temperature.

    Substitute 70 ℃ for T ∞, 3 ℃ for T i, 0.002738 s−1 for b, and 38 ℃ for T(t).

    38−60
    e−0.002738 t =
    3−60

    −0.002738 t=ln ( 38−60


    3−60 )
    t=347.7022697 s
    s∗1 min
    t=347.7022697
    60 s
    t=5.795 min ¿ 5.8 min
    Therefore, the time taken for the milk to warm up from 3 ℃ ¿38 ℃ is 5.8 min.
    18-23

    Calculate the characteristic length.

    V
    Lc =
    As

    Here, V is the volume of the ball, and A s is the surface area of the ball.

    Here, D is the diameter of the ball.

    10−3 m
    Substitute 8mm | 1 mm |for D.

    0.008 m
    Lc =
    6
    Lc =0.0013 m

    Calculate the Biot number.


    The Biot number is Bi < 0.1 so that the lumped system analysis is applicable (this assumption will be
    verified).

    Calculate the value of exponent.

    Calculate the time required to reach 100 ℃ .

    Therefore, the annealing process will take place for 2.7m.

    Calculate the mass of each ball.

    m=ρV

    π D3
    m=ρ
    6

    π ( 0.008 m )3
    3
    m=7833 kg /m
    6
    m=0.0021 kg
    Calculate the amount of heat transfer from a single ball.

    Calculate the total rate of heat transfer from the balls to the ambient air.

    18-38
    Therefore, the rate of total transfer from the balls to the ambient air is 543W.

    Calculate the Biot number by using the following equation:

    h ro
    Bi=
    k
    Here, h is the heat transfer coefficient, r o is the radius of the shaft, and k is the thermal conductivity.

    Substitute 60 w /m2 . ℃ for h, 14.9 w /m. ℃ for k, and 0.175m forr o .

    Calculate the Fourier number by using the following equation:

    Here, α is the thermal diffusivity and t is the time in seconds.

    Substitute 3.95∗10−6 m 2 /s for α , 300 s for t, and 0.175m forr o .

    Use one term approximation method.


    Obtain the value of constants λ 1 and A1 for cylinder, corresponding to Biot number 0.705 from table 4-2
    “coefficients used in one term approximation solution of transient one-dimensional heat conduction in
    plane walls, cylinders and spheres”.by interpolating the Biot numbers between 0.7 and 0.8.

    Calculate the value of λ 1 by interpolating the Biot numbers between 0.7 and 0.8.

    Calculate the value of A1 by interpolating the Biot numbers between 0.7 and 0.8.

    Determine the value of center temperature of the shaft 20 min after the start of the cooling process by
    using this equation

    Substitute 150 ℃ for T ∞, 400 ℃ for T i, 1.0904 for λ 1, 1.1548 for A1 and 0.1548 for τ .

    Therefore, the temperature of the center of the shaft is almost 390 ℃ .

    Calculate the mass of the shaft by using the following equation:

    Here, m is the mass of the shaft, V is the volume of the shaft, L is the length of the shaft, and ρ is the
    density of the shaft.
    Substitute 7900 kg /m3 for ρ , 0.175m for r o , and 1m for L.

    Determine the maximum amount of heat transfer per unit length of the shaft during this time period by
    using the following equation:

    Q=15898.76 kJ=16,000 kJ
    Q = heat transfer per unit length of the shaft during this time of period

    18-43
    18-50
    18-52
    18-53
    18-56

    2 4−(−6 )
    1.517 e−(2.027 ) τ = )
    37−(−6 )
    τ =¿ 0.456 which is greater than 0.2 thus the one term solution can be applied
    αt
    τ=
    r 20

    τ r 20
    t=
    α

    0.456∗0.122
    t=
    0.13∗10−6
    1 hr
    t=50510.76923 s∗ ( 3600 )
    t=14.03=14 h

    T ( r o ) −(−6 ) 4−(−6 )
    = J (η)
    37−(−6 ) 37−(−6 ) o
    T ( r o )=−3.916 ℃ ,∧its below the freezing temperature−1.7 ℃
    so the outer part of the beef will freeze during the process

    Bonus:

    q=m c p dt

    m=volume of the can=12∗3∗3∗3.14=340 ml


    q=0.340∗4.2∗( 40−8 )=45.7 kJ
    Heat rejected by water = heat transferred

    h=5 w /m2 . k
    1
    A= ∗pi∗9∗5=56 c m2
    3
    −5∗56∗10−4( 40−2)=0.3 4∗4200∗( 40−8)/dt
    dt=17.26 s

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