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You oversee cooking a 30-lb turkey that is initially at 20 ̊C by exposing it to the 200 ̊C environment ofan oven with a convective heat transfer coefficient of 20 Wm-2 K-1 . Model the turkey as a cylinder withaspect-ratio of 1.0 (i.e., with equal length and diameter) and thermal properties that are close to those ofwater; k = 0.90 Wm-1K-1 ; cp = 4.2 kJkg-1 K-1 ; r = 1200 kgm-3 b. To be cooked, the temperature everywhere within the turkey must be raised to at least 90 ̊C. Howlong does it take for the center of the turkey to be cooked?c. Determine the surface temperature of the turkey when its center is first cooked.

You oversee cooking a 30-lb turkey that is initially at 20 ̊C by exposing it to the 200 ̊C environment ofan oven with a convective heat transfer coefficient of 20 Wm-2 K-1 . Model the turkey as a cylinder withaspect-ratio of 1.0 (i.e., with equal length and diameter) and thermal properties that are close to those ofwater; k = 0.90 Wm-1K-1 ; cp = 4.2 kJkg-1 K-1 ; r = 1200 kgm-3 b. To be cooked, the temperature everywhere within the turkey must be raised to at least 90 ̊C. Howlong does it take for the center of the turkey to be cooked?c. Determine the surface temperature of the turkey when its center is first cooked.

Introduction to Chemical Engineering Thermodynamics
Introduction to Chemical Engineering Thermodynamics
8th Edition
ISBN:9781259696527
Author:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Publisher:J.M. Smith Termodinamica en ingenieria quimica, Hendrick C Van Ness, Michael Abbott, Mark Swihart
Chapter1: Introduction
Section: Chapter Questions
Problem 1.1P
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You oversee cooking a 30-lb turkey that is initially at 20 ̊C by exposing it to the 200 ̊C environment of
an oven with a convective heat transfer coefficient of 20 Wm-2 K-1 . Model the turkey as a cylinder with
aspect-ratio of 1.0 (i.e., with equal length and diameter) and thermal properties that are close to those of
water; k = 0.90 Wm-1K-1 ; cp = 4.2 kJkg-1 K-1 ; r = 1200 kgm-3 
b. To be cooked, the temperature everywhere within the turkey must be raised to at least 90 ̊C. How
long does it take for the center of the turkey to be cooked?
c. Determine the surface temperature of the turkey when its center is first cooked.

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