From freezer part which is at -20°C, you take out 2 cm thick meat slice. You set up your oven to 180°C. Assume that the steak is exposed to convection on both sides.
(Properties of meat are given as: k = 0.47 W/m.K; a = 0.13 x 10-6 m2/s and h = 156 W/ m2.K)
By using Heisler Charts,
a) Find the time for center temperature to reach 66°C
b) Determine the surface temperature when the center temperature reaches 66°C.
c) Find the temperature distribution along the steak by taking nodal spacing of 1 cm.
d) Find the temperature distributions along the steak when nodal spacing is reduced to 0.5 cm and 0.25 cm. Show your results in one plot.
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