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In Betty Crocker's Cookbook, it is stated that it takes 4 h 15 min to roast a 3.2-kg rib initially at 4.5°C to "well done" in an oven maintained at 163°C. It is recommended that a meat thermometer be used to monitor the cooking, and the rib is considered well done when the thermometer inserted into the center of the thickest part of the meat registers 77°C. The rib can be treated as a homogeneous spherical object with the properties p = 1200 kg/m3, cp = 4.1 kJ/kg-K, k = 0.45 W/m-K, and a = 0.91 x 10-7 m2/s. NOTE: This is a multi-part question. Once an answer is submitted, you will be unable to return to this part. The heat transfer coefficient at the surface of the rib is_______. Given that Bi, = 4.3, A1 = 2.4900 and A1 = 1.7402. a. 20.5 b. 22.5 c. 25.2 d. 41

In Betty Crocker's Cookbook, it is stated that it takes 4 h 15 min to roast a 3.2-kg rib initially at 4.5°C to "well done" in an oven maintained at 163°C. It is recommended that a meat thermometer be used to monitor the cooking, and the rib is considered well done when the thermometer inserted into the center of the thickest part of the meat registers 77°C. The rib can be treated as a homogeneous spherical object with the properties p = 1200 kg/m3, cp = 4.1 kJ/kg-K, k = 0.45 W/m-K, and a = 0.91 x 10-7 m2/s. NOTE: This is a multi-part question. Once an answer is submitted, you will be unable to return to this part. The heat transfer coefficient at the surface of the rib is_______. Given that Bi, = 4.3, A1 = 2.4900 and A1 = 1.7402. a. 20.5 b. 22.5 c. 25.2 d. 41

Elements Of Electromagnetics
Elements Of Electromagnetics
7th Edition
ISBN:9780190698614
Author:Sadiku, Matthew N. O.
Publisher:Sadiku, Matthew N. O.
ChapterMA: Math Assessment
Section: Chapter Questions
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In Betty Crocker's Cookbook, it is stated that it takes 4 h 15 min to roast a 3.2-kg rib initially at 4.5°C to "well done" in an oven maintained at 163°C. It is recommended that a meat thermometer be used to monitor the cooking, and the rib is considered well done when the thermometer inserted into the center of the thickest part of the meat registers 77°C. The rib can be treated as a homogeneous spherical object with the properties p = 1200 kg/m3, cp = 4.1 kJ/kg-K, k = 0.45 W/m-K, and a = 0.91 x 10-7 m2/s. NOTE: This is a multi-part question. Once an answer is submitted, you will be unable to return to this part. The heat transfer coefficient at the surface of the rib is A1 = 1.7402. a. 20.5 b. 22.5 c. 25.2 d. 41 . Given that Bi, = 4.3, A1 = 2.4900 and
Transcribed Image Text:In Betty Crocker's Cookbook, it is stated that it takes 4 h 15 min to roast a 3.2-kg rib initially at 4.5°C to "well done" in an oven maintained at 163°C. It is recommended that a meat thermometer be used to monitor the cooking, and the rib is considered well done when the thermometer inserted into the center of the thickest part of the meat registers 77°C. The rib can be treated as a homogeneous spherical object with the properties p = 1200 kg/m3, cp = 4.1 kJ/kg-K, k = 0.45 W/m-K, and a = 0.91 x 10-7 m2/s. NOTE: This is a multi-part question. Once an answer is submitted, you will be unable to return to this part. The heat transfer coefficient at the surface of the rib is A1 = 1.7402. a. 20.5 b. 22.5 c. 25.2 d. 41 . Given that Bi, = 4.3, A1 = 2.4900 and
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