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DIMEN SONAL ANALYSIS OF TURKEY [ZAK ING TIME pate limited by heat conduction this turkey + tee tt A= Surface “area 7° oF turkey Ie 1 a~ therwal are diffusivity ler J T. temp onsurface [6] T= Temp distr bution thru ture (e] fturkey Cooked hen NW=S y-3 sled | T=F(tA, 01) | HERT TRANSFER NOTES: | Thermal diflusivi be Yesponse. Vine of O material Cie furey meat) ete re Where K= thermal (onduenvity XIngher k = faster Certain temp dist. feachel ) are of heat spread 1 k= last response The tA*arT® -7 129" Ir] [ether Leys - | mr oe <— fourier # (F) T: I-b=O pel L: 2a+2b=0 a=-f 6: @-0 TT, -T Riot a ieee ar 2 q-"Th (a7 ¢ me ) | fae rT ale) Ns Pia) -b=6 b-o ease Li 2a+2b=0 a-0 6. |+e-0 cC-l ¥ TO AALEVe «SAME TEMP DIST IN DIFFERENT Sze BODIES (mover /peo1TYPE) ( Fa), must equal Folp 1 i (=), A= const for turkey meat twee t ot Am > Zac Ue m = Ao Ar = ea Ap PROBLEMA: WE Pont BUY TURKEYS BY SuRffice aren! m= ph > n= const ¥ V= f(A) [l= [Ee]? os Vvecont 4% mo Av THEA WE alee ae

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