Timetable for roasting turkey

Timetable for roasting turkey. Combine with mass transfer to track diffusion of flavors

A homogeneous solid body of arbitrary shape is initially at temperature T0 At t=0 it is immersed in a fluid medium of temperature T1. L is a characteristic length in the solid. Show that dimensional analysis predicts that

Where  .

  1. A typical timetable for roasting turkey at 350is
Mass of turkey Time required per unit mass
6-10 20-25
10-16 18-20
18-25 15-18


Compare this empirically determined cooking schedule with the results of part (a), for geometrically similar turkeys at an initial temperature T0 cooked with a given surface temperature T1 to the same dimensionless distribution


Last Updated on February 11, 2019 by EssayPro