(b) How much heat is needed to transform 500g of ice at -20 °C into water at 50 °C ? (Cpice Cpwater/2), Given Information: the heat capacity (Cpwater) of water is 4.18 kJ/kg K and the heat of melting = 3.33x10³ Joule.

2-37 Water is being heated in a closed pan on top of a range while being stirred by a paddle wheel. During the process, 30 kJ of heat is transferred to the water, and 5 kJ of heat is lost to the surrounding air. The paddle-wheel work amounts to 500 Nm. Determine the final energy of the sys- tem if its initial energy is 10 kJ. Answer 35.5 kJ 5 kJ 500 N-m 30 kJ

You oversee cooking a 30-lb turkey that is initially at 20 ̊C by exposing it to the 200 ̊C environment ofan oven with a convective heat transfer coefficient of 20 Wm-2 K-1 . Model the turkey as a cylinder withaspect-ratio of 1.0 (i.e., with equal length and diameter) and thermal properties that are close to those ofwater; k = 0.90 Wm-1K-1 ; cp = 4.2 kJkg-1 K-1 ; r = 1200 kgm-3 b. To be cooked, the temperature everywhere within the turkey must be raised to at least 90 ̊C. Howlong does it take for the center of the turkey to be cooked?c. Determine the surface temperature of the turkey when its center is first cooked.

2. A piece of beef steak 7 cm thick will be frozen in the freezer room -40 ° C. This product has a moisture content of 73%, a density of 970 kg / m³, and a thermal conductivity (frozen) of 1.1 W / (m K). freezing time using the Plank equation. This product has an initial freezing temperature of -1.75 ° C, and the movement of air in the freezing room gives a convective heat transfer coefficient of 10 W / (m² K).        t f = Answer    hour.

A 10 cm thick piece of beef steak will be frozen in the freezer room -40 ° C. This product has a moisture content of 73%, a density of 970 kg / m³, and a thermal conductivity (frozen) of 1.1 W / (m K). Estimate the freezing time. using the Plank equation. This product has an initial freezing temperature of -1.75 ° C, and the movement of air in the freezing room gives a convective heat transfer coefficient of 15 W / (m² K). t f =       hour

Estimate the thermal conductivity of tomato juice at 35 ° C. (Water content = 87.0% wet basis). Thermal conductivity of material = AnswerW / m ° C

The plot to the right shows the 1-D steady-state solution to the Pennes bioheat equation with T = 37°C at x = 0 (body core) and T = 43°C at x = 0.01 (body surface). The thermal conductivity is 0.5 W m-l °C-'. This scenario describes some surface tissue thermal conductivity (WI(m°C)) 0.5 blood perfusion rate (1/5) T("C) 43 heating (e.g., laser). Which trace represents the highest value of the blood perfusion rate. 42 41 A 40 А. А В. В 39 38 E С.С 0.002 X(m) 0.010 0.004 0.006 0.008 D. D Е. Е