Be 4120 final project
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This project examines the effect of object geometry on convection coefficients in a hydroheater by comparing a zucchini cylinder and beet sphere. An energy balance procedure and analytical solution using the Heisler method were used to determine the convection coefficients. The convection coefficient was higher for the beet sphere at 59.41 W/mK than the zucchini cylinder at 24.71 W/mK, showing that geometry affects convection. A numerical COMSOL solution confirmed the analytical results. The conclusion is that surface geometry influences convection coefficients and heating rates in sous vide cooking.
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6th ed solution manual---fundamentals-of-heat-and-mass-transfer
This document contains 10 problems related to heat transfer by conduction. Each problem provides known information such as materials, dimensions, temperatures, and heat transfer rates. The problems then ask the reader to find unknown values like heat fluxes, surface temperatures, or thicknesses using Fourier's Law of heat conduction and assumptions of one-dimensional and steady-state heat transfer. The problems cover a variety of applications including insulation, walls, windows, refrigeration, and cooking.
11 Heat Transfer
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Experiment 1 Calorimetry .docx
Experiment 1: Calorimetry
Post lab
Rawan Douar, Albert Campbell, Riley
Richardson, Christopher Cardenas
02/10/17
Instructor: Meng Chen
CHM2046L
Section: 912
Introduction
We determined the change in enthalpy to be negative, which means energy is sendoff the system and entering the environments in the form of heat.
Calorimetry is the chemical process which is used to measure heat in chemical reaction. The apparatus used is the calorimeter. A coffee cup calorimeter is not technologically advanced but it is effective in stopping heat transfer between the system and the atmosphere. Because the cup is open to the air, this is a constant pressure measurement. Per the first law of thermodynamics, the total energy of an isolated system can neither be created nor destroyed. In other words, energy is preserved in chemical reaction.
Calorimeter will consist of two nested Styrofoam coffee cups and a plastic cover. It will use a temperature sensor armed with a thermocouple probe. There will be a hole in the plastic cover of your calorimeter for insertion of the probe. In this experiment, we are going to study about the redox reactions with coffee cup and calorimeter.
Hypothesis and Objectives
Using a coffee cup calorimeter, the heat of neutralization of HCl and NaOH is measured. From this, the enthalpy change for the neutralization of one mole of HCl can be calculated.
· Introduction to the technique of calorimetry, in which the heat is evolved or absorbed by a chemical reaction is incidental by measuring temperature vicissitudes in an insulated reaction container.
· Reaction involve strong bases and acids will produce more heat.
Methods
Following are the materials that are used in experiment.
· Coffee cup calorimeter thermometer
· Lid or parafilm
· 10 mL graduated cylinder
· HCL
· NaOH
· Water
· 250 mL beaker
Procedure
1. Set up calorimeter apparatus.
2. Measuring solution temperature before mixing.
3. Adding simultaneously HCl and NaOH to the coffee cup.
4. Measure temperature change after mixing.
5. Calculate enthalpy change.
(J. Kotz, P. Treichel, J. Townsend; Chemistry & Chemical Reactivity 7th ed. 2009)
Obtain 10 ml of cold water and get the temperature, and pour it into your calorimeter. Then do the same thing for hot water. After that, measure the final temperature when it reaches equilibrium. Use the initial and the final temperatures to measure Ccal. Now gather two 50 mL beakers, one for NaOH, and one for HCl. Use the 10-mL graduated cylinder and then add the 3 mL of HCl and 7 mL of water, measure the temperature and put it into your unfilled calorimeter. Do the same for NaOH. Then put the thermometer in and measure the exact last temperature of it.
Clean up, and do the same thing aga ...
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- 1. Heat & Mass Transfer Final Project Emma Coleman and Benjamin Rawls
- 2. Introduction
- 3. Sous Vide ● Modernist cooking technique ● Uses water bath at exact temperatures ● Usually done with immersion circulator and vacuum sealer ● Precise repeatable results ● Can create formerly impossible flavors and textures
- 5. Objective
- 6. To determine the effect of object geometry on convection coefficients in a hydroheater.
- 7. Materials ● 1 beet ● 1 zuchinni ● 2 hot plates ● 1 stir bar ● 1 HOBO ● 3 TMC6-HC temp sensor ● 1 tank ● 1 temp controller
- 8. Methods
- 9. Energy Balance Procedure 1. System/Control Volume Boundary: Beet or Zucchini 2. Direction of Heat Transfer: Radial 3. Approximate Geometry: Sphere or Cylinder 4. Energy Flows & Modes of Heat Transfer: a. no mass flow b. convection at surface c. Conduction 5. Boundary Conditions: a. Convection at surface b. Symmetrical temp profile 6. Reactions Occurring: none T∞ T∞ T∞ Beet Zucchini
- 10. Energy Balance Procedure 7. Constant k?: Yes 8. Steady State?: No, transient 9. Heat Diffusion Equation: a) Cylinder: b) Sphere: 10. Solving Approach: Heisler T∞ T∞ T∞ Beet Zucchini
- 12. HOBO Data
- 13. Data Analysis
- 14. Analytical Solution- Heisler ● Fo = αt/r2 ○ α=thermal diffusivity ○ t=time ○ r=radius ● θ=(T0 -T∞ )/(Ti -T∞ ) ○ T0 =final temperature at center of object ○ T∞ =temperature of fluid ○ Ti = initial temperature of object ● Bi=(hr/k) ○ h= convection coefficient ○ r=radius ○ k=thermal conductivity Knowns- Fo, θ: ● T∞ , Ti , T0 , α, t, r, k Unknowns- Bi, h Results: ● Zucchini: h=24.71 W/mK ● Beet: h=59.41 W/mK
- 15. Numerical Solution- COMSOL Zucchini: Experimental T0 : 42.94 °C Theoretical T0 : 42.79 °C Experimental T0 : 42.94 °C Theoretical T0 : 38.74 °C Beet:
- 16. Conclusion
- 17. -Factors affecting convection coefficient (h): ● Surface geometry ● Fluid properties (conductivity, viscosity, density) ● Fluid velocity -Only surface geometry varied in this experiment ● Convection coefficient for beet, 59.41 W/mK, (sphere) was greater than that of the zucchini, 24.71 W/mK, (cylinder) ● Beet heated at faster rate initially than the zucchini
- 18. Appendix
- 21. References 1. Ramaswamy, H. S., G. B. Awuah, and S. D. Ali. "Thermophysical Properties of Selected Vegetables as Influenced by Temperature and Moisture Content." Journal of Food Process Engıneerıng 25.5 (2007): 417-33. Web. 17 Apr. 2016. 2. Tabil, Lope G., Marshall V. Eliason, and Hong Qi. "Thermal Properties of Sugar Beet Roots." Journal of Sugar Beet Research 40.4 (2003): 221-25. Web. 17 Apr. 2016. 3. "What Is Sous Vide." ChefSteps. N.p., n.d. Web. 17 Apr. 2016.<https://www.chefsteps.com/activities/what-is-sous-vide>.