(a) A homogeneous solid body of arbitrary shape is initially at temperature T, throughout. At t...

  

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(a) A homogeneous solid body of arbitrary shape is initially at temperature T, throughout. At t = 0 it is immersed in a fluid medium of temperature T. Let L be a characteristic length in the solid. Show that dimensional analysis predicts that e = 0(5, n, 5, 7, and geometrical ratios) (12B.7-1) where 0 (T- T/(T, - T, E= x/L, n=y/L,= z/L, and 7 at/L. Relate this result to the graphs given in $12.1. (b) A typical timetable for roasting turkey at 350°F is Mass of turkey (lb) Time required per unit mass (min/lb) 6-10 20-25 10-16 18-20 18-25 15-18 Compare this empirically determined cooking schedule with the results of part (a), for geo- metrically similar turkeys at an initial temperature To, cooked with a given surface tempera- ture T, to the same dimensionless temperature distribution 0 0(5, n, ). %3D (a) A homogeneous solid body of arbitrary shape is initially at temperature T, throughout. At t = 0 it is immersed in a fluid medium of temperature T. Let L be a characteristic length in the solid. Show that dimensional analysis predicts that e = 0(5, n, 5, 7, and geometrical ratios) (12B.7-1) where 0 (T- T/(T, - T, E= x/L, n=y/L,= z/L, and 7 at/L. Relate this result to the graphs given in $12.1. (b) A typical timetable for roasting turkey at 350°F is Mass of turkey (lb) Time required per unit mass (min/lb) 6-10 20-25 10-16 18-20 18-25 15-18 Compare this empirically determined cooking schedule with the results of part (a), for geo- metrically similar turkeys at an initial temperature To, cooked with a given surface tempera- ture T, to the same dimensionless temperature distribution 0 0(5, n, ). %3D

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solution notice that the gas phase is on the bottom where the pressure is low solid is on the left where the temperature is low liquid is in between t... View the full answer