For heat transfer purposes, an egg can be considered to be a 5.5-cm-diameter sphere having the properties of water. An egg that is initially at 8°C is dropped into the boiling water at 86°C. The heat transfer coefficient at the surface of the egg is estimated to be 800 W/m2K. If the egą is considered cooked when its center temperature reaches 60°C, determine how long the egg should be kept in the boiling water. Solve this problem using analytical one-term approximation method (not the Heisler charts). The length of time for the egg to be kept in boiling water is determined to be min.

Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
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For heat transfer purposes, an egg can be considered to be a 5.5-cm-diameter sphere having the properties of water. An egg that is
initially at 8°C is dropped into the boiling water at 86°C. The heat transfer coefficient at the surface of the egg is estimated to be 800
W/m2-K. If the egg is considered cooked when its center temperature reaches 60°C, determine how long the egg should be kept in
the boiling/water. Solve this problem using analytical one-term approximation method (not the Heisler charts).
The length of/time for the egg to be kept in boiling water is determined to be
min.
Transcribed Image Text:For heat transfer purposes, an egg can be considered to be a 5.5-cm-diameter sphere having the properties of water. An egg that is initially at 8°C is dropped into the boiling water at 86°C. The heat transfer coefficient at the surface of the egg is estimated to be 800 W/m2-K. If the egg is considered cooked when its center temperature reaches 60°C, determine how long the egg should be kept in the boiling/water. Solve this problem using analytical one-term approximation method (not the Heisler charts). The length of/time for the egg to be kept in boiling water is determined to be min.
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