Some people believe that because of' its lower thermal conductivity stainless st eel is appreciably thermally inferior to copper or mild steel as constructional material for a steam-jacketed pan to heat food materials. The condensing heat transfer coefficient for the steam and the surface boiling coefficient on the two sides of the heating surface are respectively 10,000 J m-2 s-1 °C-1 and 700 J m-2 s-1 °C-1. The thickness of all three metal walls is 1.6 mm. Compare the heating rates from all three constructions (assuming steady state conditions). [ mild steel 2% worse than copper, stainless steel 4.5% worse than copper ]

Question-Answer › Category: Heat And Mass Transfer › Some people believe that because of' its lower thermal conductivity stainless st eel is appreciably thermally inferior to copper or mild steel as constructional material for a steam-jacketed pan to heat food materials. The condensing heat transfer coefficient for the steam and the surface boiling coefficient on the two sides of the heating surface are respectively 10,000 J m-2 s-1 °C-1 and 700 J m-2 s-1 °C-1. The thickness of all three metal walls is 1.6 mm. Compare the heating rates from all three constructions (assuming steady state conditions). [ mild steel 2% worse than copper, stainless steel 4.5% worse than copper ]

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Sumit kumar asked 1 year ago

Some people believe that because of’ its lower thermal conductivity stainless st eel is appreciably thermally
inferior to copper or mild steel as constructional material for a steam-jacketed pan to heat food materials. The condensing heat transfer coefficient for the steam and the surface boiling coefficient on the two sides of the
heating surface are respectively 10,000 J m-2 s-1 °C-1 and 700 J m-2 s-1 °C-1. The thickness of all three metal
walls is 1.6 mm. Compare the heating rates from all three constructions (assuming steady state conditions).