Fundamentals of Heat and Mass Transfer
Fundamentals of Heat and Mass Transfer
7th Edition
ISBN: 9780470501979
Author: Frank P. Incropera, David P. DeWitt, Theodore L. Bergman, Adrienne S. Lavine
Publisher: Wiley, John & Sons, Incorporated
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Chapter 1, Problem 1.22P

The free convection heat transfer coefficient on a thinhot vertical plate suspended in still air can be determined from observations of the change in plate temperature withtime as it cools. Assuming the plate isisothermal and radiation exchange with its surroundings is negligible, evaluate the convection coefficient atthe instant of time when the plate temperature is 225°Cand the change in plate temperature with time ( d T / d t ) is 0.022  K / s . The ambient air temperature is 25°C andthe plate measures 0 .3 × 0. 3 m with a mass of 3.75 kgand a specific heat of 2770 J/kg K .

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The free convection heat transfer coefficient on a thin hot vertical plate suspended in still air can be determined from observations of the change in plate temperature with time as it cools. Assuming the plate is isothermal and radiation exchange with its surroundings is negligible, evaluate the convection coefficient at the instant of time when the plate temperature is Tplate = 277 °C and the change in plate temperature with time (dT/dt) is −0.022 K/s. The ambient air temperature is Tinf = 28°C and the plate measures 0.7 × 0.7 m with a mass of 5.56 kg and a specific heat of 2,780 J/kg · K.
A food product with 73% moisture content in a 10 cm diameter can wants to be frozen. The density of the product is 970 kg / m³, the thermal conductivity is 1.2 W / (m K), and the initial freezing temperature is -2.25 ° C. After 15 hours in the freezing medium -35 ° C, the product temperature becomes -10 ° C. Estimate the convection heat transfer coefficient of the freezing medium. Assume the can as an infinite cylinder. h = .... W / (m² K).
Differentiate between free and forced convection with examples.

Chapter 1 Solutions

Fundamentals of Heat and Mass Transfer

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