An iron pan is used to fry a cylindrical piece of meat (mass=0.120kg, 1.50cm thickness and...

   

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An iron pan is used to fry a cylindrical piece of meat (mass=0.120kg, 1.50cm thickness and 10.0cm diameter). The temperature of the pan is heated to a constant temperature of 350.0°F. The thermal conductivity of the meat is 0.400W/(mK) and the emissivity of the meat is 0.900. Assume the specific heat capacity of the meat is 3500)/(kg:K). a. After the meat is placed on the pan, the temperature of the contacting surface is raised to a constant temperature of 100.0°C and the opposite face of the meat initially is 5.0°C. Calculate this initial rate of conductive heat flow through the meat. Assume steady-state heat transfer. 1.50cm Troom=70.0°F c. Determine the rate of conductive heat flow through the meat in (b)? 10.0cm meat Hot Pan b. When enough heat has passed through the meat, the opposite face of the meat will reach the temperature of the room (70.0°F). What is the temperature at the center of the meat? d. How much (net) heat has the meat absorbed by the time its upper surface reaches room. temperature? e. What is the net rate of radiative heat transfer by the upper surface of the meat when the upper surface is: i. at 5.0°C? ii. at 25.0°C? An iron pan is used to fry a cylindrical piece of meat (mass=0.120kg, 1.50cm thickness and 10.0cm diameter). The temperature of the pan is heated to a constant temperature of 350.0°F. The thermal conductivity of the meat is 0.400W/(mK) and the emissivity of the meat is 0.900. Assume the specific heat capacity of the meat is 3500)/(kg:K). a. After the meat is placed on the pan, the temperature of the contacting surface is raised to a constant temperature of 100.0°C and the opposite face of the meat initially is 5.0°C. Calculate this initial rate of conductive heat flow through the meat. Assume steady-state heat transfer. 1.50cm Troom=70.0°F c. Determine the rate of conductive heat flow through the meat in (b)? 10.0cm meat Hot Pan b. When enough heat has passed through the meat, the opposite face of the meat will reach the temperature of the room (70.0°F). What is the temperature at the center of the meat? d. How much (net) heat has the meat absorbed by the time its upper surface reaches room. temperature? e. What is the net rate of radiative heat transfer by the upper surface of the meat when the upper surface is: i. at 5.0°C? ii. at 25.0°C?