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A 4 cm diameter potato, initially at 20 C, is dropped into boiling water at 100 C. The heat transfer coefficient between the water and
A 4 cm diameter potato, initially at 20 C, is dropped into boiling water at 100 C. The heat transfer coefficient between the water and surface is 3000 W/(m2K). Determine the time required for the centre of the potato to reach 95 C. The potato has a thermal conductivity of 0.68 W/(mK) and a thermal diffusivity of 1.610-7 m2/s
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Leading Strategic Change In An Era Of Healthcare Transformation
Authors: Jim Austin ,Judith Bentkover ,Laurence Chait
1st Edition
3319808826, 978-3319808826
