Question

For heat transfer purposes, an egg can be considered to be a 5.5-cm-diameter sphere having the properties of
water. An egg that is initially at 8°C is dropped into the boiling water at 100°C. The heat transfer coefficient at
the surface of the egg is estimated to be 800 W/m2K. If the egg is considered cooked when its center temperature
reaches 60°C, determine how long the egg should be kept in the boiling water

Answer 1

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