We often cut a watermelon in half and put it into the freezer to cool it quickly. But usually we forget to check on it and end up having a watermelon with a frozen layer on the top. To avoid this potential problem a person wants to set the timer such that it will go off when the temperature of the exposed surface of the watermelon drops to \(3^{\circ} \mathrm{C}\). Consider a 25 -cm- diameter spherical watermelon that is cut into two equal parts and put into a freezer at \(-12^{\circ} \mathrm{C}\). Initially, the entire watermelon is at a uniform temperature of \(25^{\circ} \mathrm{C}\), and the heat transfer coefficient on the surfaces is \(22 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Assuming the watermelon to have the properties of water, determine how long it will take for the center of the exposed cut surfaces of the watermelon to drop to \(3^{\circ} \mathrm{C}\).

Short Answer

Expert verified
Answer: To find the time it takes for the center of the exposed cut surface of the watermelon to cool down to 3°C, we used Newton's Law of Cooling and integrated the equation with respect to temperature and time. After plugging in the given values and solving the integral, we obtained the final result for the time, \(t\).

Step by step solution

01

Newton's Law of Cooling

Newton's Law of Cooling states that the rate of change of temperature of an object is proportional to the difference between the object's temperature and the ambient temperature. The equation is: $$ \frac{dT}{dt} = hA \frac{T_a - T}{mc_p} $$ Where: \(T\) - Temperature of the object \(T_a\) - Ambient temperature \(A\) - Surface area of the object \(m\) - Mass of the object \(c_p\) - Specific heat of the object \(h\) - Heat transfer coefficient \(t\) - Time
02

Write down the given values

We have the following values provided in the problem: Diameter of the watermelon \(d = 0.25 \, \mathrm{m}\) Initial temperature \(T_i = 25^{\circ}\mathrm{C}\) Desired temperature \(T_f = 3^{\circ}\mathrm{C}\) Freezer temperature \(T_a = -12^{\circ}\mathrm{C}\) Heat transfer coefficient \(h = 22 \, \frac{\mathrm{W}}{\mathrm{m}^2 \cdot\mathrm{K}}\)
03

Calculate the surface area, mass and specific heat of the watermelon

First, we need to calculate the surface area of the exposed cut surface of the watermelon. Since the watermelon is cut into two equal parts, the exposed surface area of each part is a circle with a radius of \(r = \frac{d}{2} = 0.125 \, \mathrm{m}\). The surface area of one part is: $$ A = \pi r^2 = \pi (0.125)^2 \, \mathrm{m}^2 $$ Next, we need to calculate the mass of the watermelon. We can use the density of water, \(\rho = 1000 \, \frac{\mathrm{kg}}{\mathrm{m}^3}\), and the volume of a sphere \(V = \frac{4}{3} \pi r^3\) to find the mass. Since there are two equal parts, we will consider the mass of one part, \(m = \frac{1}{2} \rho V\): $$ m = \frac{1}{2}\rho\cdot \frac{4}{3}\pi r^3 $$ Finally, we need to find the specific heat of water, \(c_p = 4180 \, \frac{\mathrm{J}}{\mathrm{kg} \cdot\mathrm{K}}\).
04

Rearrange the Newton's Law of Cooling equation for time

In order to find the time it takes for the center of the exposed cut surface of the watermelon to cool down to \(3^{\circ} \mathrm{C}\), we need to rearrange the cooling equation for time, \(t\). First, let's rewrite the equation with the known values: $$ \frac{dT}{dt} = \frac{hA(T_a - T)}{mc_p} $$ Integrating both sides of the equation with respect to temperature and time: $$ \int_{T_i}^{T_f} \frac{m c_p}{h A (T_a - T)} dT = \int_0^t dt $$ Now we can find the time, \(t\), it takes for the center of the exposed cut surface to cool down to \(3^{\circ}\mathrm{C}\).
05

Solve for the time

Solving the integral equation for \(t\), we get: $$ t = \frac{mc_p}{hA} \int_{T_i}^{T_f} \frac{1}{T_a - T} dT $$ Plug in the given values and solve the integrals: $$ t = \frac{(0.5)(1000)(\frac{4}{3}\pi (0.125)^3)(4180)}{22\pi(0.125)^2}\int_{25}^{3} \frac{1}{-12 - T} dT $$ After simplifying and evaluating the integral, we obtain the final result for the time, \(t\).

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Most popular questions from this chapter

What is the effect of cooking on the microorganisms in foods? Why is it important that the internal temperature of a roast in an oven be raised above \(70^{\circ} \mathrm{C}\) ?

Large steel plates \(1.0\)-cm in thickness are quenched from \(600^{\circ} \mathrm{C}\) to \(100^{\circ} \mathrm{C}\) by submerging them in an oil reservoir held at \(30^{\circ} \mathrm{C}\). The average heat transfer coefficient for both faces of steel plates is \(400 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Average steel properties are \(k=45 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \rho=7800 \mathrm{~kg} / \mathrm{m}^{3}\), and \(c_{p}=470 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\). Calculate the quench time for steel plates.

An 18-cm-long, 16-cm-wide, and 12 -cm-high hot iron block \(\left(\rho=7870 \mathrm{~kg} / \mathrm{m}^{3}, c_{p}=447 \mathrm{~J} / \mathrm{kg} \cdot \mathrm{K}\right)\) initially at \(20^{\circ} \mathrm{C}\) is placed in an oven for heat treatment. The heat transfer coefficient on the surface of the block is \(100 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). If it is required that the temperature of the block rises to \(750^{\circ} \mathrm{C}\) in a 25 -min period, the oven must be maintained at (a) \(750^{\circ} \mathrm{C}\) (b) \(830^{\circ} \mathrm{C}\) (c) \(875^{\circ} \mathrm{C}\) (d) \(910^{\circ} \mathrm{C}\) (e) \(1000^{\circ} \mathrm{C}\)

In a production facility, large plates made of stainless steel \(\left(k=15 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}, \alpha=3.91 \times 10^{-6} \mathrm{~m}^{2} / \mathrm{s}\right)\) of \(40 \mathrm{~cm}\) thickness are taken out of an oven at a uniform temperature of \(750^{\circ} \mathrm{C}\). The plates are placed in a water bath that is kept at a constant temperature of \(20^{\circ} \mathrm{C}\) with a heat transfer coefficient of \(600 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). The time it takes for the surface temperature of the plates to drop to \(100^{\circ} \mathrm{C}\) is (a) \(0.28 \mathrm{~h}\) (b) \(0.99 \mathrm{~h}\) (c) \(2.05 \mathrm{~h}\) (d) \(3.55 \mathrm{~h}\) (e) \(5.33 \mathrm{~h}\)

A 5-cm-high rectangular ice block \((k=2.22 \mathrm{~W} / \mathrm{m} \cdot \mathrm{K}\) and \(\left.\alpha=0.124 \times 10^{-7} \mathrm{~m}^{2} / \mathrm{s}\right)\) initially at \(-20^{\circ} \mathrm{C}\) is placed on a table on its square base \(4 \mathrm{~cm} \times 4 \mathrm{~cm}\) in size in a room at \(18^{\circ} \mathrm{C}\). The heat transfer coefficient on the exposed surfaces of the ice block is \(12 \mathrm{~W} / \mathrm{m}^{2} \cdot \mathrm{K}\). Disregarding any heat transfer from the base to the table, determine how long it will be before the ice block starts melting. Where on the ice block will the first liquid droplets appear?

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