1. Consider a stainless steel spoon (k 8.

7 Btu/h · ft · F) partially immersed in boiling water

at 200F in a kitchen at 75F. The handle of the spoon has a cross section of 0.08 in 0.5 in, and
extends 7 in in the air from the free sur-face of the water. If the heat transfer coefficient at the
exposed surfaces of the spoon handle is 3 Btu/h · ft2 · F, determine the temperature difference
across the exposed surface of the spoon handle. State your assumptions.

Considere una cuchara de acero inoxidable (k 8.7 Btu / h · ft · F) parcialmente sumergida en

agua hirviendo a 200F en una cocina a 75F. El mango de la cuchara tiene una sección
transversal de 0.08 in 0.5 in, y se extiende 7 in en el aire desde la superficie libre del agua. Si el
coeficiente de transferencia de calor en las superficies expuestas del mango de la cuchara es
de 3 Btu / h · ft2 · F, determine la diferencia de temperatura en la superficie expuesta del
mango de la cuchara. Expresa tus suposiciones.

2. Steam in a heating system flows through tubes whose outer diameter is 5 cm and
whose walls are maintained at a temperature of 180C. Circular aluminum alloy 2024-T6 fins (k
186 W/m · C) of outer diameter 6 cm and constant thickness 1 mm are attached to the tube.
The space between the fins is 3 mm, and thus there are 250 fins per meter length of the tube.
Heat is transferred to the surrounding air at T 25C, with a heat transfer coefficient of 40 W/m2
· C. Determine the increase in heat transfer from the tube per meter of its length as a result of
adding fins.

El vapor en un sistema de calefacción fluye a través de tubos cuyo diámetro exterior es de 5 cm

y cuyas paredes se mantienen a una temperatura de 180 ° C. Las aletas circulares de aleación
de aluminio 2024-T6 (k 186 W / m · C) con un diámetro exterior de 6 cm y un espesor
constante de 1 mm se unen al tubo. El espacio entre las aletas es de 3 mm y, por lo tanto, hay
250 aletas por metro de longitud del tubo. El calor se transfiere al aire circundante a T 25 C,
con un coeficiente de transferencia de calor de 40 W / m2 · C. Determine el aumento en la
transferencia de calor del tubo por metro de su longitud como resultado de agregar aletas.
17.114. A 0.17-cm-thick, 12-cm-high, and 18-cm-long circuit board houses 80 closely
spaced logic chips on one side, each dissipating 0.04 W. The board is impregnated with
copper fillings and has an effective thermal conductivity of 20 W/m · C. All the heat
generated in the chips is conducted across the circuit board and is dissipated from the back
side of the board to a medium at 40 C, with a heat transfer coefficient of 50 W/m2 · C. (a)
Determine the temperatures on the two sides of the circuit board. (b) Now a 0.2-cm-thick,
12-cm-high, and 18-cm-long aluminum plate (k 237 W/m · C) with 864 2-cm-long
aluminum pin fins of diameter 0.25 cm is attached to the back side of the circuit board with
a 0.02-cm-thick epoxy adhesive (k 1.8 W/m · C). Determine the new temperatures on the
two sides of the circuit board.

Una placa de circuito de 0,17 cm de grosor, 12 cm de altura y 18 cm de largo aloja 80 chips lógicos
espaciados en un lado, cada uno disipando 0.04 W. El tablero está impregnado con rellenos de
cobre y tiene una conductividad térmica efectiva de 20 W / m · C. Todo el calor generado en los
chips se lleva a cabo a través de la placa de circuito y se disipa desde el lado posterior de la placa a
un medio a 40 ° C, con un coeficiente de transferencia de calor de 50 W / m2 · C. (a) Determine las
temperaturas en los dos lados de la placa de circuito. (b) Ahora una placa de aluminio de 0.2 cm de
espesor, 12 cm de altura y 18 cm de largo (k 237 W / m · C) con 864 aletas de pasador de aluminio
de 2 cm de diámetro de 0.25 cm es unido a la parte posterior de la placa de circuito con un
adhesivo epoxi de 0.02 cm de espesor (k 1.8 W / m · C). Determine las nuevas temperaturas en los
dos lados de la placa de circuito.
17.116. A hot surface at 100o C is to be cooled by attaching 3-cm-long, 0.25-cm-diameter
aluminum pin fins (k = 237 W/m·o C) to it, with a center-to-center distance of 0.6 cm. The
temperature of the surrounding medium is 30o C, and the heat transfer coefficient on the
surfaces is 35 W/m2 · o C. Determine the rate of heat transfer from the surface for a 1-m by
1-m section of the plate. Also determine the overall effectiveness of the fins.
17.119. Two 17-m-long and 0.4-cm-thick cast iron (k 52 W/m · C) steam pipes of outer
diameter 10 cm are connected to each other through two 1-cm-thick flanges of outer
diameter 20 cm. The steam flows inside the pipe at an average temperature of 200C with a
heat transfer coefficient of 180 W/m2 · C. The outer surface of the pipe is exposed to an
ambient at 12C, with a heat transfer coefficient of 25 W/m2 · C. (a) Disregarding the
flanges, determine the average outer surface temperature of the pipe. (b) Using this
temperature for the base of the flange and treating the flanges as the fins, determine the
fin efficiency and the rate of heat transfer from the flanges. (c) What length of pipe is the
flange section equivalent to for heat transfer purposes?
Dos tubos de vapor de hierro fundido de 17 m de longitud y 0,4 cm de espesor (k 52 W / m · C) de
10 cm de diámetro exterior están conectados entre sí a través de dos pestañas de 1 cm de grosor
con un diámetro exterior de 20 cm. El vapor fluye dentro de la tubería a una temperatura
promedio de 200 ° C con un coeficiente de transferencia de calor de 180 W / m2 · C. La superficie
exterior de la tubería está expuesta a un ambiente a 12 ° C, con un coeficiente de transferencia de
calor de 25 W / m2 · C. (a) Sin tener en cuenta las bridas, determine la temperatura promedio de la
superficie exterior de la tubería. (b) Utilizando esta temperatura para la base de la brida y tratando
las bridas como las aletas, determine la eficacia de la aleta y la velocidad de transferencia de calor
desde las bridas. (c) ¿Qué longitud de tubería es la sección de brida equivalente para propósitos de
transferencia de calor?
17-110. Steam in a heating system flows through tubes whose outer diameter is 5 cm and whose
walls are maintained at a temperature of 180 C. Circular aluminum alloy 2024-T6 fins (k 186 W/m ·
C) of outer diameter 6 cm and constant thickness 1 mm are attached to the tube. The space
between the fins is 3 mm, and thus there are 250 fins per meter length of the tube. Heat is
transferred to the surrounding air at T 25C, with a heat transfer coefficient of 40 W/m2 · C.
Determine the increase in heat transfer from the tube per meter of its length as a result of adding
fins

18-19E. During a picnic on a hot summer day, all the cold drinks disappeared quickly, and the only
available drinks were those at the ambient temperature of 80 F. In an effort to cool a 12-fluid-oz
drink in a can, which is 5 in high and has a diameter of 2.5 in, a person grabs the can and starts
shaking it in the iced water of the chest at 32F. The temperature of the drink can be assumed to be
uniform at all times, and the heat transfer coefficient between the iced water and the aluminum
can is 30 Btu/h · ft2 ·F. Using the properties of water for the drink, estimate how long it will take for
the canned drink to cool to 45 F.
Durante un picnic en un caluroso día de verano, todas las bebidas frías desaparecieron
rápidamente, y las únicas bebidas disponibles fueron aquellas a temperatura ambiente de 80 F. En
un esfuerzo por enfriar una bebida de 12 onzas líquidas en una lata, que es 5 en altura y tiene un
diámetro de 2.5 pulgadas, una persona agarra la lata y comienza a sacudirla en el agua helada del
cofre a 32F. Se puede suponer que la temperatura de la bebida es uniforme en todo momento, y el
coeficiente de transferencia de calor entre el agua helada y la lata de aluminio es de 30 Btu / h · ft2
· F. Usando las propiedades del agua para la bebida, calcule cuánto tiempo tardará en enfriarse la
bebida enlatada a 45 F.
18-20. Consider a 1000 W iron whose base plate is made of 0.5-cm-thick aluminum alloy 20218–T6
(ρ :2770 kg/m3, Cp 875 J/kg ·C, α: 7.3105 m2/s). The base plate has a surface area of 0.03 m2.
Initially, the iron is in thermal equilibrium with the ambient air at 22 C. Taking the heat transfer
coefficient at the surface of the base plate to be 12 W/m2 ·C and assuming 85 percent of the heat
generated in the resistance wires is transferred to the plate, determine how long it will take for the
plate temperature to reach 140C. Is it realistic to assume the plate temperature to be uniform at all
times?
18-38. A long 35-cm-diameter cylindrical shaft made of stainless steel 304 (k 14.9 W/m ·C, ρ: 7900
kg/m3, Cp 477 J/kg ·C, and α: 3.95106 m2/s) comes out of an oven at a uniform temperature of
400C. The shaft is then allowed to cool slowly in a chamber at 150 C with an average convection
heat transfer coefficient of h 60 W/m2 ·C. Determine the temperature at the center of the shaft 20
min after the start of the cooling process. Also, determine the heat transfer per unit length of the
shaft during this time period.
Un eje cilíndrico largo de 35 cm de diámetro hecho de acero inoxidable 304 (k 14.9 W / m · C, ρ:
7900 kg / m3, Cp 477 J / kg · C, y α: 3.95106 m2 / s) proviene de un horno a una temperatura
uniforme de 400C. El eje se deja enfriar lentamente en una cámara a 150 ° C con un coeficiente de
transferencia de calor de convección promedio de 60 W / m2 · C. Determine la temperatura en el
centro del eje 20 minutos después del inicio del proceso de enfriamiento. Además, determine la
transferencia de calor por unidad de longitud del eje durante este período de tiempo.
18-40E. Long cylindrical AISI stainless steel rods (k: 7.74Btu/h · ft ·F and α: 0.135 ft2/h) of 18-in-
diameter are heat treated by drawing them at a velocity of 10 ft/min through a 30-ft-long oven
maintained at 1700 F. The heat transfer coefficient in the oven is 20 Btu/h · ft2 ·F. If the rods enter
the oven at 85 F, determine their centerline temperature when they leave.
Las varillas cilíndricas largas de acero inoxidable AISI (k: 7.74 Btu / h · ft · F y α: 0.135 ft2 / h) de 18
pulgadas de diámetro se tratan térmicamente al extraerlas a una velocidad de 10 pies / min a
través de un tramo de 30 pies - horno largo mantenido a 1700 F. El coeficiente de transferencia de
calor en el horno es de 20 Btu / h · ft2 · F. Si las barras entran al horno a 85 ° F, determine su
temperatura en la línea central cuando se vayan.
18-41. In a meat processing plant, 2 cm thick steaks (k = 0.45 W/m•K, α= 0.91 x 10-4m2/s) that are
initially at 25oC are to be cooled by passing them through a refrigeration compartment (via
conveyor belt). The air in the refrigeration compartment is -11oC. The heat transfer coefficient on
both sides of the steaks is 9 W/m2•K. If both surfaces of the steaks are to be cooled to 2oC, what is
the minimum residence time for the steaks in the refrigeration compartment? What is the
corresponding centerline temperature of the steaks at this time?
En una planta procesadora de carne, filetes de 2 cm de grosor (k = 0.45 W / m • K, α = 0.91 x 10-
4m2 / s) que inicialmente están a 25oC deben enfriarse pasándolos a través de un compartimento
de refrigeración (a través de una cinta transportadora) El aire en el compartimento de refrigeración
es -11oC. El coeficiente de transferencia de calor en ambos lados de los filetes es de 9 W / m2 • K.
Si ambas superficies de los filetes se deben enfriar a 2 ° C, ¿cuál es el tiempo de residencia mínimo
para los filetes en el compartimento de refrigeración? ¿Cuál es la temperatura de la línea central
correspondiente de los filetes en este momento?

18-42. A long cylindrical wood log (k = 0.17 W/m2·K and α = 1.28 × 10-7 m2 /s) is 10 cm in
diameter and is initially at a uniform temperature of 25°C. It is exposed to hot gases at 600°C in a
fireplace with a heat transfer coefficient of 13.6 W/m2 ·K on the surface. If the ignition
temperature of the wood is 420°C, determine how long it will be before the log ignites.
Un tronco de madera cilíndrico largo (k = 0.17 W / m2 · K y α = 1.28 × 10-7 m2 / s) tiene 10 cm de
diámetro y se encuentra inicialmente a una temperatura uniforme de 25 ° C. Está expuesto a gases
calientes a 600 ° C en una chimenea con un coeficiente de transferencia de calor de 13.6 W / m2 ·
K en la superficie. Si la temperatura de ignición de la madera es de 420 ° C, determine cuánto
tiempo pasará antes de que el tronco se encienda.
18-43. In Betty Crocker’s Cookbook, it is stated that it takes 2 h 45 min to roast a 3.2-kg rib initially
at 4.5°C “rare” 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 rare done when the thermometer inserted
into the center of the thickest part of the meat registers 60°C. The rib can be treated as a
homogeneous spherical object with the properties ρ=1200 kg/m3 , Cp = 4.1 kJ/kg · °C, k = 0.45
W/m · °C, and α= 0.91 x 10-7 m2 /s. Determine (a) the heat transfer coefficient at the surface of
the rib, (b) the temperature of the outer surface of the rib when it is done, and (c) the amount of
heat transferred to the rib. (d) Using the values obtained, predict how long it will take to roast this
rib to “medium” level, which occurs when the innermost temperature of the rib reaches 71°C.
Compare your result to the listed value of 3 h 20 min. If the roast rib is to be set on the counter for
about 15 min before it is sliced, it is recommended that the rib be taken out of the oven when the
thermometer registers about 4°C below the indicated value because the rib will continue cooking
even after it is taken out of the oven. Do you agree with this recommendation?
En el libro de cocina de Betty Crocker, se afirma que tardan 2 h 45 min en tostar una costilla de 3,2
kg inicialmente a 4,5 ° C "raro" en un horno mantenido a 163 ° C. Se recomienda usar un
termómetro para carne para controlar la cocción, y se considera que la costilla es rara cuando el
termómetro insertado en el centro de la parte más gruesa de la carne registra 60 ° C. La nervadura
se puede tratar como un objeto esférico homogéneo con las propiedades ρ = 1200 kg / m3, Cp =
4.1 kJ / kg · ° C, k = 0.45 W / m · ° C, y α = 0.91 x 10-7 m2 / s. Determine (a) el coeficiente de
transferencia de calor en la superficie de la costilla, (b) la temperatura de la superficie externa de la
costilla cuando está hecha, y (c) la cantidad de calor transferido a la costilla. (d) Usando los valores
obtenidos, prediga cuánto tiempo llevará tostar esta costilla a un nivel "medio", que ocurre cuando
la temperatura más interna de la costilla alcanza los 71 ° C. Compare su resultado con el valor
indicado de 3 h 20 min. Si la costilla asada debe colocarse en el mostrador durante
aproximadamente 15 minutos antes de cortarla, se recomienda sacar la costilla del horno cuando
el termómetro registre unos 4 ° C por debajo del valor indicado porque la costilla continuará
cocinando. incluso después de sacarlo del horno. ¿Estás de acuerdo con esta recomendación?
18-47. The author and his 6-year-old son have conducted the following experiment to determine
the thermal conductivity of a hot dog. They first boiled water in a large pan and measured the
temperature of the boiling water to be 94C, which is not surprising, since they live at an elevation
of about 1650 m in Reno, Nevada. They then took a hot dog that is 12.5 cm long and 2.2 cm in
diameter and inserted a thermocouple into the midpoint of the hot dog and another
thermocouple just under the skin. They waited until both thermocouples read 20C, which is the
ambient temperature. They then dropped the hot dog into boiling water and observed the changes
in both temperatures. Exactly 2 min after the hot dog was dropped into the boiling water, they
recorded the center and the surface temperatures to be 59C and 88C, respectively. The density of
the hot dog can be taken to be 980 kg/m3, which is slightly less than the density of water, since the
hot dog was observed to be floating in water while being almost completely immersed. The
specific heat of a hot dog can be taken to be 3900 J/kg · C, which is slightly less than that of water,
since a hot dog is mostly water. Using transient temperature charts, determine (a) the thermal
diffusivity of the hot dog; (b) the thermal conductivity of the hot dog; and (c) the convection heat
transfer coefficient

19-36. A stainless steel ball (ρ 8055 kg/m3, Cp :480 J/kg C) of diameter D : 15 cm is removed from
the oven at a uniform temperature of 350C. The ball is then subjected to the flow of air at 1 atm
pressure and 30C with a velocity of 6 m/s. The surface temperature of the ball eventually drops to
250 C. Determine the average convection heat transfer coefficient during this cooling process and
estimate how long this process has taken.

19-38E A person extends his uncovered arms into the windy air outside at 54F and 20 mph in order
to feel nature closely. Initially, the skin temperature of the arm is 86F. Treating the arm as a 2-ft-
long and 3-in-diameter cylinder, determine the rate of heat loss from the arm.
19-40. An average person generates heat at a rate of 84 W while resting. Assuming one-quarter of
this heat is lost from the head and disregarding radiation, determine the average surface
temperature of the head when it is not covered and is subjected to winds at 10C and 35 km/h. The
head can be approximated as a 30-cm-diameter sphere.
19-48 During a plant visit, it was noticed that a 12-m-long section of a 10-cm-diameter steam pipe
is completely exposed to the ambient air. The temperature measurements indicate that the
average temperature of the outer surface of the steam pipe is 75C when the ambient temperature
is 5C. There are also light winds in the area at 10 km/h. The emissivity of the outer surface of the
pipe is 0.8, and the average temperature of the surfaces surrounding the pipe, including the sky, is
estimated to be 0C. Determine the amount of heat lost from the steam during a 10-h-long work
day. Steam is supplied by a gas-fired steam generator that has an efficiency of 80 percent, and the
plant pays $0.54/therm of natural gas (1 therm 105,500 kJ). If the pipe is insulated and 90 percent
of the heat loss is saved, determine the amount of money this facility will save a year as a result of
insulating the steam pipes. Assume the plant operates every day of the year for 10 h. State your
assumptions.