The Biot number can be thought of as the ratio of (a) The conduction thermal resistance to the convective thermal resistance. (b) The convective thermal resistance to the conduction thermal resistance. (c) The thermal energy storage capacity to the conduction thermal resistance. (d) The thermal energy storage capacity to the convection thermal resistance. (e) None of the above.

Short Answer

Expert verified
Answer: The Biot number can be thought of as the ratio of the conduction thermal resistance to the convective thermal resistance.

Step by step solution

01

Definition of Biot number

The Biot number (Bi) is a dimensionless quantity used in heat transfer calculations. It is defined as the ratio of the conductive thermal resistance inside the object to the convective thermal resistance at the surface of the object.
02

Option (a) Analysis

The Biot number can be thought of as the ratio of the conduction thermal resistance to the convective thermal resistance. This option is consistent with the definition of Biot number.
03

Option (b) Analysis

The Biot number can be thought of as the ratio of the convective thermal resistance to the conduction thermal resistance. This option is the reciprocal of the definition of Biot number, so this option is incorrect.
04

Option (c) Analysis

The Biot number can be thought of as the ratio of the thermal energy storage capacity to the conduction thermal resistance. This option involves thermal energy storage capacity, which is not part of the Biot number definition. Thus, this option is incorrect.
05

Option (d) Analysis

The Biot number can be thought of as the ratio of the thermal energy storage capacity to the convection thermal resistance. This option also involves thermal energy storage capacity, which is not part of the Biot number definition. Thus, this option is incorrect.
06

Option (e) Analysis

None of the above. Since option (a) is correct, this option is incorrect.
07

Conclusion

Based on the analysis of each option, we can conclude that the Biot number can be thought of as the ratio of the conduction thermal resistance to the convective thermal resistance, which corresponds to option (a).

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Key Concepts

These are the key concepts you need to understand to accurately answer the question.

Conductive Thermal Resistance
When we talk about conductive thermal resistance, we are referring to the opposition to heat flow through a solid material. Imagine you're holding a metal rod with one end in a flame. The heat doesn't instantly reach your hand because the metal resists the flow of heat to some degree. That resistance is measured by how easily heat is conducted, which depends on the material's thermal conductivity and thickness.

For example, in the case of a wall, the conductive resistance is calculated as the wall thickness divided by the product of its area and thermal conductivity. In mathematical terms, this is expressed as: \[ R_{conductive} = \frac{L}{kA} \] where \( L \) is the thickness, \( k \) is the thermal conductivity, and \( A \) is the area through which heat is being transferred. Higher thermal resistance means the material is a better insulator, hindering the flow of heat.
Convective Thermal Resistance
On the other side, we have convective thermal resistance, which relates to the resistance of heat transfer due to convection between a solid surface and a fluid (like air or water) in motion. Unlike conduction that occurs within the material itself, convection involves the movement of the fluid, which carries heat away.

The resistance to heat flow by convection can be characterized by the heat transfer coefficient. A low coefficient means high resistance and vice versa. The convective thermal resistance can be described by the equation: \[ R_{convective} = \frac{1}{hA} \] where \( h \) is the convective heat transfer coefficient, and \( A \) is the area of the object's surface. A large surface area or a high heat transfer coefficient indicates lower thermal resistance, leading to more efficient heat removal from the surface.
Heat Transfer Calculations
Moving on to heat transfer calculations, these are crucial for engineers and scientists when designing systems to manage thermal energy effectively. Calculations typically involve determining the rate at which heat is transferred, which in turn requires knowledge about both conductive and convective thermal resistances, among other factors.

In order to calculate the total thermal resistance in a system, one could sum up individual resistances, akin to electrical resistances in a series circuit. Engineers then use the concept of thermal resistance to determine how much heat can be transferred and at what rate, applying formulas like Fourier's law of heat conduction or Newton's law of cooling for convection. Clear understanding of these calculations is key for the optimization of heating, cooling, and insulation systems.
Dimensionless Quantity
Lastly, let's talk about the dimensionless quantity. 'Dimensionless' means that the quantity has no physical units associated with it; it's simply a ratio of two like units that cancel each other out. The Biot number is an excellent example of this.

Dimensionless numbers are used to help compare different systems and to scale experiments from laboratory size to full-scale applications. They also allow us to generalize results from specific cases, simplifying complex phenomena into more manageable forms. In the context of heat transfer, they guide the choice of appropriate models and are essential in the correlations that predict heat transfer rates. Understanding these numbers is significant for a unified and scale-independent analysis of heat transfer systems.

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Most popular questions from this chapter

A large heated steel block \(\left(\rho=7832 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=\right.\) \(434 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}, k=63.9 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\), and \(\left.\alpha=18.8 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)\) is allowed to cool in a room at \(25^{\circ} \mathrm{C}\). The steel block has an initial temperature of \(450^{\circ} \mathrm{C}\) and the convection heat transfer coefficient is \(25 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Assuming that the steel block can be treated as a quarter-infinite medium, determine the temperature at the edge of the steel block after 10 minutes of cooling.

In a production facility, 3-cm-thick large brass plates \(\left(k=110 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \rho=8530 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=380 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right.\), and \(\left.\alpha=33.9 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)\) that are initially at a uniform temperature of \(25^{\circ} \mathrm{C}\) are heated by passing them through oven maintained at \(700^{\circ} \mathrm{C}\). The plates remain in the oven for a period of \(10 \mathrm{~min}\). Taking the convection heat transfer coefficient to be \(h=80 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\), determine the surface temperature of the plates when they come out of the oven. Solve this problem using analytical one-term approximation method (not the Heisler charts). Can this problem be solved using lumped system analysis? Justify your answer.

Consider the freezing of packaged meat in boxes with refrigerated air. How do \((a)\) the temperature of air, (b) the velocity of air, \((c)\) the capacity of the refrigeration system, and \((d)\) the size of the meat boxes affect the freezing time?

In Betty Crocker's Cookbook, it is stated that it takes \(2 \mathrm{~h} \mathrm{} 45 \mathrm{~min}\) to roast a \(3.2-\mathrm{kg}\) rib initially at \(4.5^{\circ} \mathrm{C}\) "rare" in an oven maintained at \(163^{\circ} \mathrm{C}\). 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 \(60^{\circ} \mathrm{C}\). The rib can be treated as a homogeneous spherical object with the properties \(\rho=1200 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=4.1 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}, k=0.45 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\), and \(\alpha=\) \(0.91 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\). 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 \(71^{\circ} \mathrm{C}\). Compare your result to the listed value of \(3 \mathrm{~h} \mathrm{} 20 \mathrm{~min}\). If the roast rib is to be set on the counter for about \(15 \mathrm{~min}\) before it is sliced, it is recommended that the rib be taken out of the oven when the thermometer registers about \(4^{\circ} \mathrm{C}\) 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? Solve this problem using analytical one-term approximation method (not the Heisler charts).

Consider a 7.6-cm-long and 3-cm-diameter cylindrical lamb meat chunk \(\left(\rho=1030 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=3.49 \mathrm{~kJ} / \mathrm{kg} \cdot \mathrm{K}\right.\), \(\left.k=0.456 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \alpha=1.3 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\right)\). Fifteen such meat chunks initially at \(2^{\circ} \mathrm{C}\) are dropped into boiling water at \(95^{\circ} \mathrm{C}\) with a heat transfer coefficient of \(1200 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). The amount of heat transfer during the first 8 minutes of cooking is (a) \(71 \mathrm{~kJ}\) (b) \(227 \mathrm{~kJ}\) (c) \(238 \mathrm{~kJ}\) \(\begin{array}{ll}\text { (d) } 269 \mathrm{~kJ} & \text { (e) } 307 \mathrm{~kJ}\end{array}\)

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