By: Trevor Stephens ME 340 4/7/2014.  Conventional Design  Cools via free convection  Fast Freezing Design  Cools via free convection plus conduction.

Slides:

Advertisements

Similar presentations

Transferring Thermal Energy

Advertisements

COOKING CHICKEN Andrew Davidson April 4, 2014 ME 340 – Heat Transfer Winter 2014.

Insulating Cubes 9-2 project 2. Purpose The purpose of my experiment is to determine which insulating material will keep an ice cube frozen the longest.

Problem Does Hot Water or Cold Water Freeze Faster?

Science Fair Tips Guidelines For Producing Award Winning Projects.

U1C1A4 Evaluating Experimental Design. Exp 1: Heating Earth Materials 1Q: If the type of Earth’s material is changed, what happens to the temperature.

Conduction, Convection, & Radiation Part II CRCT Prep.

DAILY QUESTIONS NOV. 11 TO NOV. 15 November 11 When ice cream is left out of the freezer on a table for a long time, it melts. This change in state is.

Flowing Heat Matt Weisenberger, University of Kentucky, Center for Applied Energy Research 2540 Research Park Dr., Lexington,

Todd Nelson Kendall Thacker ME 340 Semester Project Winter 2014.

Baking Potatoes By: Richard Dewey and Stephanie Kirkham.

ME EN 340 – Heat Transfer Fall 2010 Eric Peterson and Darrell Skousen.

By Colin Slade alphabet soup the known stuff  Lighter  D =.02 m  t =.001 m  T = 50 ºC  k Nichrome = 11.3 W/m-K  c p Nichrome = 450 J/kg-K  

Heat Rate to a Chocolate Chip Cookie through various cooking Surfaces Date: Dec 11, 2006 Group Members: Tony Rands Adrian Williams Josh Dustin.

Applications Team Sensing Products

Heat Transfer Project: The “Cooling Soup” Dilemma Mike Mantyla Steve Harston ME

Brake Rotor Performance Dave Marriott Tim Jenkins.

Calculating the Conductive Coefficient of Acrylic Plastic Can we actual use the stuff Dr. Solovjov taught us? Nathan Rhead Mike Tricarico.

Last time: steam is boiled water. It is not the same as water vapor, which is water dissolved in air. This is not pure steam. Pure steam is clear (transparent.)

Forced Convection of Ramen Noodles by Human Expiration a college student’s life made easier by thermal analysis Justin Baker and Cameron Andersen ME 340.

Fins Design Project. Problem Does adding fins to the heating coil of a conventional oven significantly reduce the time required to heat the oven? Objectives.

The Pizza Pouch Project Joonshick Hwang Brian Pickup Winter 2007 ME 340 Final Project.

Metabolic Heat Generation During Exercise ME 340 Final Project Ryan Huff & Scott Wood.

Hot Dog! Allison Lee Victoria Lee. Experiment Set Up Compare the lumped capacitance method and transient conduction Time it takes to cook a hot dog compared.

Lumped Capacitance Analysis of Steak By Steven Brewer and Tyler Christiansen.

ME 340 Project – David Christensen and Vance Murray – March 31, 2010 Application of Heat Transfer to Ensure Product Safety on a Prosthetic Device for Finger.

Transient Conduction & Biot Number Calculator By: Matthew Hunter and Jared Oehring.

Food Freezing Basic Concepts (cont'd) - Prof. Vinod Jindal

Real Life Fin Problem By Matthew Elverud and Roger Smith.

Thermal Energy Transfer  Thermal Energy can be transferred by three methods Conduction Convection Radiation.

Cooling Hot Chocolate in an insulated container James Jackson and Jordan Peterson.

ICE SHAPE Present by Sine, Maprao, Mim, Ying, Curve.

How fast will Water Freeze? 9-3 project 2. Purpose How fast will water freeze by mixing things like salt, sugar, and flour in it.

Thermal Energy.

Matter & Energy Chapter 2 Review

Newton’s Laws of Motion. Motion and Speed Vocabulary Words  Motion  Position  Reference point  Distance  Displacement  Speed  Average speed 

Calculating k Values for Pipe Insulation By Russell Peterson & Chris Mabey.

WELCOME BACK MINIONS Time to check workbooks!. REVIEW Let’s grade our “Take Home Quiz”.

Science on Display Melting Ice Experiment

A S TUDY OF H EAT T RANSFER TO C ARROTS Brettany Rupert Brett Rowberry Fall 2011.

TRANSIENT CONDUCTION Lumped Thermal Capacitance Method Analytical Method: Separation of Variables Semi-Infinite Solid: Similarity Solution Numerical Method:

Calculation of Cooling Time for an AISI 304 Steel Heating Rod Sayantan Ghosh Avinesh Ojha.

Unsteady State Heat Conduction

Food Freezing Basic Concepts (cont'd) - Prof. Vinod Jindal 1 FST 151 FOOD FREEZING FOOD SCIENCE AND TECHNOLOGY 151 Food Freezing - Basic concepts (cont’d)

Determining heat transfer coefficient experimentally By: Clint Collins Alan Day.

Timothy Jackman, Matthew Barg, Emily Peterson ME 340.

A study investigating the thawing of the most important meal of the day by Russell Dibb 3/31/2010.

Weather. Weather is the combination of temperature, precipitation, cloud cover, and winds experienced daily. Weather is constantly changing from day to.

Phase Changes of Matter Notes. 4 Phases of matter exist solid, liquid, gas, plasma Heat energy causes the physical properties to change into each of these.

ME Kyle Dallon, Natalie Gibb March 29, 2010.

Chapter 7 Heat Transfer. Convection Currents and the Mantle What will we learn: 1.How is heat transferred? 2.What causes convection currents?

Temperature Effect on Photosynthesis Chandler, Kyle, Elsa.

Flowing Heat 4th grade science experiment

Guidelines For Producing Award Winning Projects

Minimum Cooling Time for Metallurgy Applications

How does the temperature of water affect the time it takes to freeze into ice cubes? By Jeremy Chong.

14.7 Thermal Energy - Review

How Long Is Ice Cream Safe On Your Counter?

Factor that can change Do you remember the two types of variables?

Spatial Effects QUESTION: When can we neglect the temperature variation inside a solid? We can do that if the heat transfer via conduction inside the solid.

Spencer Ferguson and Natalie Siddoway April 7, 2014

Convection Cooling Metal Plates

Are You Smarter Than a 5th Grader? Matter and Energy

Transient Heat Conduction

Effects of Free and Forced Convection on the Convection Coefficient and Time to Steady State for Various Objects Christian Roys, Jon Zywusko, and Julie.

Solution to the Heat Equation for a Plane Wall with

Transient Heat Conduction

Heat Transfer in common Configuration

Design Problem Solution

Forced Convection Trials at 100°C Natural Convection Trials at 100°C

Presentation transcript:

By: Trevor Stephens ME 340 4/7/2014

 Conventional Design  Cools via free convection  Fast Freezing Design  Cools via free convection plus conduction H20H20 Freezer Shelf Ice Tray Lining (Plastic) H20H20 Freezer Shelf Ice Tray Lining (Plastic) Conductive Base  Purpose: To determine experimentally if a conductive base around a conventional ice tray will cool water faster than a conventional ice tray by itself.

 Ice was used as the conductive base  Four thermocouples with LabQuest digital readout were used to measure transient temperature 1 st Thermocouple: Freezer Air Temperature 2 nd Thermocouple: Conductive Base (Ice) Temperature 3 rd Thermocouple: Water Temperature in Conventional Ice Tray Design 4 th Thermocouple: Water Temperature in Fast Freezing Ice Tray Design

 Approximated water as a sphere (r = 2.5 cm) experiencing free convection  Used lumped capacitance and transient conduction (1 term approximation)  Lumped capacitance has questionable validity (Bi = 0.103)  Transient conduction valid for t > 14.5 minutes (F 0 > 0.2 for t > 14.5 min.)  Neither method was extremely effective in modeling the experimental results because both ignored the conduction due to the freezer shelf.

 Combination of conduction and free convection contribute to cooling—model becomes much more complex.  Dimensions of experimental setup are given if future work on this analytical model is to be conducted. H20H20 Freezer ShelfIce Tray Lining (Plastic) Ice R 1 = 3.20 cm R 2 = 4.54 cm H 1 = 2.30 cm H 2 = cm

 Using ice as a conductive base is not the best choice, but it showed potential in the fast freezing ice tray design.  Other experiments should be done with different conductive bases: aluminum, steel, other frozen liquids.  Current analytical model for conventional ice tray has several limitations Ignores conduction due to freezer shelf Freezer air was not constant (T ∞ ≠ constant) Water was not truly spherical shape  Future work is needed to develop accurate analytical models, especially with the fast freezing ice tray design.  Conclusion: The fast freezing ice tray design shows promise, but further work is necessary to develop a marketable product.