# Consider a 7.6-cm-long and 3-cm-diameter cylindrical lamb meat chunk ( = 1030 kg/m 3 , c p = 3.49 kJ/kg

## Question:

Consider a 7.6-cm-long and 3-cm-diameter cylindrical lamb meat chunk (ρ = 1030 kg/m^{3}, c_{p} = 3.49 kJ/kg · K, k = 0.456 W/m · K, α = 1.3 × 10^{-7} m^{2}/s). Fifteen such meat chunks initially at 2°C are dropped into boiling water at 95°C with a heat transfer coefficient of 1200 W/m2·K. The amount of heat transfer during the first 8 minutes of cooking is

(a) 71 kJ

(b) 227 kJ

(c) 238 kJ

(d) 269 kJ

(e) 307 kJ

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## Step by Step Answer:

**Related Book For**

## Heat And Mass Transfer Fundamentals And Applications

**ISBN:** 9780073398181

5th Edition

**Authors:** Yunus Cengel, Afshin Ghajar

**Question Details**

Chapter #

**4**- TRANSIENT HEAT CONDUCTIONSection: Problems

Problem: 170

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