Republic of the Philippines

BATANGAS STATE UNIVERSITY

College of Engineering, Architecture and Fine Arts

www.batstateu-edu.ph Tel No. (043)425-0139 loc 118

CHEMICAL AND FOOD ENGINEERING DEPARTMENT

Experiment No. 5

Steady state and Unsteady sate Heat transfer

ChE – 411: Chemical Engineering Laboratory 1

Alicaway, Reush M.

Aquino, Jayson Giosef G.

Bolima, Patricia C.
Cabagyo, Christine Joy A.

Calingasan, Visia Fara C.

Enrico, Mikka V.
Fampo, Divine Grace B.
Rivera, Maria Elizabeth A.

Group 4

ChE-3103
Introduction

Heat transfer is a thermal engineering discipline which deals with the use, generation,
conversion, as well as exchange of thermal energy between physical systems. It also occurs
when heat energy is transferred from one place to another due to temperature differences. And
the heat is constantly transferred from a higher to a lower temperature. On the other hand, the
temperature gradient is the driving force of any heat transfer, and if there is no temperature
gradient, the net heat transfer is zero. Conduction, convection, and radiation are the three ways
of heat transport. Moreover, both steady-state and unsteady or transient heat transfer are
present, regardless of the mechanism of heat transmission.

A steady-state heat transfer is defined as one in which the rate of heat transfer is constant
and specific. Conduction, convection, or radiation can all be used for steady-state heat transfer.
Wherein conduction or thermal conduction is the transmission of internal energy within a body
through tiny particle collisions and electron mobility. Molecules, atoms, and electrons collide
and transmit chaotic tiny kinetic and potential energy, collectively known as internal energy.
This phenomenon occurs in all phases, may it be on solids, liquids, or even gas. On the other
hand, convection or also known as convective heat transfer is the flow of fluid that allows heat
to be transferred from one place to another. It combines the processes of conduction (heat
diffusion) and advection, while being commonly regarded as a separate type of heat
transmission (heat transfer by bulk fluid flow). It is also the most common mode of heat
transmission in liquids and gases. Meanwhile, radiation or thermal radiation states the thermal
motion of particles in matter produces electromagnetic radiation. When heat from the
movement of charges in a substance such as electrons and protons in ordinary types of matter
is transformed to electromagnetic radiation, thermal radiation is produced. It is emitted by any
materials with a temperature higher than absolute zero. Charge-acceleration or dipole
oscillation occurs as a result of particle motion, resulting in electromagnetic radiation.
Moreover, in a steady-state heat transfer, the heat flow rate remains constant at any moment in
time, regardless of the manner of transfer. After reaching thermal equilibrium, steady-state heat
transfer can be characterized in terms of temperature as the variable; the temperature of the
system remains constant across time in steady-state heat transfer.
 Unsteady heat transfer or also known as transient heat transfer however, is a form of heat
transmission which is only present for a short period of time. The heat energy transported
across the medium in unsteady state heat transfers is not continuous. Also, the rate of heat
transfer varies, and the reason for this can be either shifting temperature differential across the
medium or changes in the medium's characteristics. Additionally, stable state conditions are
preceded by unsteady state conditions. Under steady-state conditions, no system exists at all.
After heat transmission begins, the system must establish a steady state after some time has
passed. During this moment of transition, the system is in an unstable state.

Evidently, no system can occur in an unsteady state indefinitely. The system's temperature will
eventually reach the heat source's temperature, and the system will be in steady state at that
point. Even if the quantity of heat supplied into the system increases, the system eventually
reaches its critical temperature, at which point the energy transferred into the system begins to
cause phase shifts within the system rather than temperature increases. In this laboratory
experiment, the steady state, and unsteady state heat transfer were observed and evaluated
through solving different word problems concerning the said heat transfer mechanisms. The
applications of steady, and unsteady state heat transfer in different process were also observed
upon calculations of the word problems, then conclusions were drawn after.

Objectives

This laboratory experiment aims to achieve the following objectives:

1. Differentiate steady state heat transfer with unsteady state heat transfer.
2. Solve the word problems involving the steady state and unsteady state heat transfer.
3. Evaluate the results obtained and draw conclusions relating the yielded results.

Problems
1. It is desired to limit the heat loss from a wall of polystyrene foam to 8 Js -1 when the
temperature on one side is 20oC and on the other –18oC. The area is 1m2. How thick
should the polystyrene be?
2. Calculate the overall heat-transfer coefficient from air to a product packaged in 3.2mm
of solid cardboard, and 0.1mm of celluloid, if the surface air heat transfer coefficient is
11 Jm-2s-1oC–1.

3. The walls of an oven are made from steel sheets with insulating board between them of
thermal conductivity 0.18 Jm-1s-1oC–1. If the maximum internal temperature in the oven
is 300oC and the outside surface of the oven wall must not rise above 50 oC, estimate the
minimum necessary thickness of insulation assuming surface heat transfer coefficients
to the air on both sides of the wall are 15 Jm -2s-1oC –1. Assume the room air temperature
outside the oven to be 25oC and that the insulating effect of the steel sheets can be
neglected.

4. Calculate the thermal conductivity of uncooked pastry. Measurements show that with a
temperature difference of 17oC across a large slab 1.3cm thick, the heat flow is 0.5Js -1
through an area of 10cm2 of slab surface.

5. Thick soup is being boiled in a pan and because of inadequacy of stirring a layer of
soup builds up on the bottom of the pan to a thickness of 2mm. The hot plate on which
the pan is standing is at an average temperature of 500oC, the heat transfer coefficient
from the plate to the pan is 600 Jm-2s-1oC–1, and that from the soup layer to the surface of
the bulk soup is 1400 Jm-2s-1oC–1. The pan is of aluminium 2mm thick. Find the
temperature between the layer of soup and the pan surface. Assume the thermal
conductivity of the soup layer approximates that of water.

6. Peas are being blanched by immersing them in hot water at 85 oC until the centre of the
pea reaches 70oC. The average pea diameter is 0.0048m and the thermal properties of
 the peas are: thermal conductivity 0.48Jm-1s-1oC–1, specific heat 3.51 x 103Jkg-1oC–1 and
density 990kgm-3. The surface heat transfer coefficient to the peas was estimated as
400Jm-2s-1oC–1. (a) How long should it take the average pea to reach 70 oC if its initial
temperature was 18oC just prior to immersion? (b) If the diameter of the largest pea is
0.0063m, what temperature will its centre have reached when that of the average pea is
70oC?

7. Some people believe that because of' its lower thermal conductivity stainless steel 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 Jm-2s-1oC–1 and 700 Jm-2s-1oC–1. The thickness of all three metal
walls is 1.6mm. Compare the heating rates from all three constructions, assuming
steady state conditions.

8. A long cylinder of solid aluminium 7.5cm in diameter initially at a uniform temperature

of 5oC, is hung in an air blast at 100oC. If it is found that the temperature at the centre of
the cylinder rises to 47.5oC after a time of 85 seconds, estimate the surface heat transfer
coefficient from the cylinder to the air. Assume that the likely heat transfer coefficient
is around 20 Jm-2s-1oC–1 and that the cylinder is long enough to neglect the ends.

9. A can of pumpkin puree 8.73cm diameter by 11.43cm in height is being heated in a

steam retort in which the steam pressure is 100 kPa above atmospheric pressure. The
pumpkin has a thermal conductivity of 0.83Jm-1s-1oC–1, a specific heat of 3770Jkg-1oC-1
and a density of 1090kgm-3. The temperature in the can prior to retorting was 20oC. Plot
out the temperature at the centre of the can as a function of time until this temperature
reaches 115oC. Assume h is very high.
10. A steam boiler can be represented by a vertical cylindrical vessel 1.1m diameter and
1.3m high. It is maintained internally at a steam pressure of 150kPa. Estimate the
energy savings that would result from insulating the vessel with a 5cm thick layer of
mineral wool assuming heat transfer from the surface is by natural convection. The air
temperature of the surroundings is 18oC and the thermal conductivity of the insulation
is 0.04 Jm-1s-1oC–1.

11. It is desired to chill 3m3 of water per hour by means of horizontal coils in which
ammonia is evaporated. The steel coils are 2.13cm outside diameter and 1.71cm inside
diameter and the water is pumped across the outside of these at a velocity of 0.8 ms -1.
Estimate the length of pipe coil needed, if the mean temperature difference between the
refrigerant and the water is 8oC, the mean temperature of the water is 4 oC and the
temperature of the water is decreased by 15oC in the chiller.
Solutions
 Conclusion

Upon doing this laboratory experiment the following conclusions were made:

1. Steady state heat transfer is the rate of heat transfer that is constant and specific. It may
occur through conduction, convection, and radiation wherein these modes of heat transfer vary
depending on the medium and how these heat transfers take place. Furthermore, the flow rate
in a steady heat transfer remains constant despite the changes in time and the manner of heat
transfer. Unlike steady heat transfer, unsteady heat transfer is a transfer of heat that occurs for
only a short period of time, and it is discrete. The transfer of heat also varies depending on the
shifting temperature differential across the medium or changes in the medium’s characteristics.
Additionally in an unsteady heat transfer, it undergoes steady state first and after a short period
of time, it changes into an unsteady state condition thus, no system exists during this state.
2. Steady state and unsteady sate heat transfer could be used to solve different case to case
scenario involving common process as well as typical problems in our daily lives. And in
solving such problems different formulas were used:
a) Heat-transfer rates are given by the general equation:

q = UA ΔT

b) For heat conduction:

k
q = x (AΔT)

c) For radiation:

d) Overall heat transfer coefficients are given by:

i. for heat conductance’s in series,
1 x 1 x2
= + +…
U k1 k2
ii. for radiation convection and conduction,
1 1 x1 x 2 1
= + + + …+
U (hr 1+hc 1) k 1 k 2 (hr 2+hc 2)
e) For convection heat-transfer coefficients are given by equations of the general form:
 L m
(Nu) = K(Pr)k (Gm)m( )
D
for natural convection,
Nu = K(Pr.Gr)o

for forced convection,

Nu = K (Re)p(Pr)q

3. From the answer obtained in the problem solving, it can be concluded that there are
different factors in each scenario that must be considered before and during solving the
problem. Since we deal with law of thermodynamics, its complexity requires intensive study
and observation to solve the given problems and assume different conditions to obtain the
value needed. Thus, the state of the system or its initial condition and the cause of the heat to
transfer must be specified. Moreover, modifying the formula and interpolating values were
executed to easily solve the given problems concerning steady and unsteady state of heat
transfer.

References

Leland, Jr T.W. & Mansoori, G. A. (ed.), Basic Principles of Classical and Statistical

Thermodynamics (PDF)

Speyer, R.F. (2012). Thermal Analysis of Materials. Materials Engineering. Marcel Dekker,

Inc. p. 2. ISBN 978-0-8247-8963-3.

Geankoplis, John C. (2003). Transport Processes and Separation Principles (4th ed.). Prentice

Hall. ISBN 0-13-101367-X.

Lienhard IV, J.H. & Lienhard V J.H. (2019), 'A Heat Transfer Textbook', Fifth Edition, Dover
Pub., Mineola, NY.

Incropera DeWitt VBergham Lavine (2007), Introduction to Heat Transfer, 5th ed., pg. 6 ISBN
978-0-471-45727-5
Siegel, John R. Howell, Robert; Howell. John R. (November 2001). Thermal radiation heat
transfer. New York: Taylor & Francis, Inc. pp. (xix – xxvi list of symbols for thermal radiation
formulas). ISBN 978-1-56032-839-1. Retrieved 23 July 2009.

Analysis, C. S. (2021, April 27). Steady-State vs. Transient Heat Transfers in Electronic
Circuit Boards. Cadence System Analysis. Retrieved November 1, 2021, from
https://resources.system-analysis.cadence.com/blog/msa2021-steady-state-vs-transient-heat-
transfers-in-electronic-circuit-boards

White, R., Gilet, S., Taylor, III, D., & Alexander, A. (n.d.). What is Unsteady State Heat
Transfer. Https://Web1.Eng.Famu.Fsu.Edu/~schreiber/Uol/Exp240/Unsteady.Html. Retrieved
November 1, 2021, from
https://web1.eng.famu.fsu.edu/%7Eschreiber/uol/exp240/whatisuss.html