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Everyday Heat Transfer Problems: Sensitivities to Governing Variables
M. Kemal Atesmen
M. Kemal Atesmen
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ASME Press
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Food cooking in a pot placed on a gas burner can be a very complicated heat transfer problem, if multi-dimensional transient heat transfer for the pot and for the food in the pot are considered. The heat transfer mechanisms can get challenging, if boiling heat transfer regime is treated. The best way to approach such a heat transfer problem is to make simplifying assumptions and create a simple model, then verify the results of the model by reliable experiments. In the present heat transfer model, to simulate cooking in a pot, an unsteady-state and a coupled one-dimensional heat transfer analysis will be utilized with the following assumptions.

A cylindrical pot gets its cooking energy from a gas burner at a constant rate. The pot is assumed to be made out of copper and have a uniform temperature throughout, namely negligible internal conduction resistance. The pot conduction heat transfer resistance, Lc∕k, is small as compared to the pot surface's convection heat transfer resistance, 1∕h, or Biot Number = hLc∕k < 0.1, where Lc is a characteristic length for the pot, which is the volume of copper divided by the pot's outer surface area.

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