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 Folp1 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