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Tutorial 4

The document discusses convective heat transfer processes and equipment, focusing on calculating heat loss from a person walking in still air at various velocities. It also examines airflow over a flat plate in a wind tunnel and the heat transfer during the cooling of fruits, providing specific calculations and results for each scenario. Key results include heat loss rates for a clothed person and heat transfer coefficients for cooling oranges.

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59 views1 page

Tutorial 4

The document discusses convective heat transfer processes and equipment, focusing on calculating heat loss from a person walking in still air at various velocities. It also examines airflow over a flat plate in a wind tunnel and the heat transfer during the cooling of fruits, providing specific calculations and results for each scenario. Key results include heat loss rates for a clothed person and heat transfer coefficients for cooling oranges.

Uploaded by

long.truongkim1404
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Tutorial 4

Heat Transfer Processes and Equipment


Convective Heat Transfer Part 1

1. An average man has a body surface area of 1.8 m2 and a skin temperature of 33°C. The
convection heat transfer coefficient for a clothed person walking in still air is expressed as
h = 8.6V0.53 for 0.5 < V < 2 m/s, where V is the walking velocity in m/s. Assuming the
average surface temperature of the clothed person to be 30°C, determine the rate of heat
loss from an average man walking in still air at 10°C by convection at a walking velocity
of (a) 0.5 m/s, (b) 1.0 m/s, (c) 1.5 m/s, and (d) 2.0 m/s.
[246.6 W, 356 W, 441.3 W, 514.2 W]

2. Consider a flat plate positioned inside a wind tunnel, and air at 1 atm and 20°C is flowing
with a free stream velocity of 60 m/s. What is the minimum length of the plate necessary
for the Reynolds number to reach 2 × 107? If the critical Reynolds number is 5 × 105, what
type of flow regime would the airflow experience at 0.2 m from the leading edge?

3. During air cooling of oranges, grapefruit, and tangelos, the heat transfer coefficient for
combined convection, radiation, and evaporation for air velocities of 0.11<V<0.33 m/s is
determined experimentally and is expressed as h = 5.05 kairRe1/3/D, where the diameter D
is the characteristic length. Oranges are cooled by refrigerated air at 5°C and 1 atm at a
velocity of 0.3 m/s. Determine (a) the initial rate of heat transfer from a 7-cm-diameter
orange initially at 15°C with a thermal conductivity of 0.50 W/m∙°C, (b) the value of the
Nusselt number.
[3.7 W, -343 °C/M, 57.5]

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