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

Principles of Heat Transfer (Activate Learning with these NEW titles from Engineering!)

8th Edition

ISBN:9781305387102

Author:Kreith, Frank; Manglik, Raj M.

Publisher:Kreith, Frank; Manglik, Raj M.

Chapter2: Steady Heat Conduction

Section: Chapter Questions

Problem 2.22P: A cylindrical liquid oxygen (LOX) tank has a diameter of 1.22 m, a length of 6.1 m, and...

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