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H E AT A N D M A S S TRANSFER
A PRACTICAL APPROACH

THIRD EDITION (SI Units)

YUNUS A. ENGEL
University of Nevada, Reno

Singapore Boston Burr Ridge, IL Dubuque, IA Madison, WI New York San Francisco St. Louis Bangkok Kuala Lumpur Lisbon London Madrid Mexico City Milan Montreal New Delhi Seoul Sydney Taipei Toronto

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Heat and Mass Transfer A Practical Approach Third Edition (SI Units) Publication Year: 2006 Exclusive rights by McGraw-Hill Education (Asia), for manufacture and export. This book cannot be re-exported from the country to which it is sold by McGraw-Hill. Published by McGraw-Hill, a business unit of The McGraw-Hill Companies, Inc., 1221 Avenue of the Americas, New York, NY 10020. Copyright 2006, 2002, 1998, 1994, 1989 by The McGraw-Hill Companies, Inc. All rights reserved. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written consent of The McGraw-Hill Companies, Inc., including, but not limited to, in any network or other electronic storage or transmission, or broadcast for distance learning. Some ancillaries, including electronic and print components, may not be available to customers outside the United States.

10 09 08 07 06 05 04 03 02 20 09 08 07 06 IT (CTF) BJE

When ordering this title, use ISBN 007-125739-X

Printed in Singapore

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ABOUT

THE

AUTHOR

Yunus A. engel is Professor Emeritus of Mechanical Engineering at the University of Nevada, Reno. He received his B.S. in mechanical engineering from Istanbul Technical University and his M.S. and Ph.D. in mechanical engineering from North Carolina State University. He conducted research in radiation heat transfer, heat transfer enhancement, renewable energy, desalination, exergy analysis, and energy conservation. He served as the director of the Industrial Assessment Center (IAC) at the University of Nevada, Reno, from 1996 to 2000. He has led teams of engineering students to numerous manufacturing facilities in Northern Nevada and California to do industrial assessments, and has prepared energy conservation, waste minimization, and productivity enhancement reports for them. Dr. engel is the coauthor of the widely adopted textbooks Thermodynamics: An Engineering Approach, 5th edition (2006), Fundamentals of ThermalFluid Sciences, 2nd edition (2005), and Fluid Mechanics: Fundamentals and Applications (2006), all published by McGraw-Hill. He is the author of the textbook Introduction to Thermodynamics and Heat Transfer (1997), also published by McGraw-Hill. Some of his textbooks have been translated into Chinese, Japanese, Korean, Thai, Spanish, Portuguese, Turkish, Italian, and Greek. Dr. engel is the recipient of several outstanding teacher awards, and he has received the ASEE Meriam/Wiley Distinguished Author Award in 1992 and again in 2000 for excellence in authorship. Dr. engel is a registered professional engineer in the state of Nevada, and is a member of the American Society of Mechanical Engineers (ASME) and the American Society for Engineering Education (ASEE).

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BRIEF CONTENTS

CHAPTER

ONE
1

INTRODUCTION AND BASIC CONCEPTS

CHAPTER TWO
HEAT CONDUCTION EQUATION 61 131 217 285

CHAPTER THREE
STEADY HEAT CONDUCTION

CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER CHAPTER

FOUR FIVE SIX

355 395 451

TRANSIENT HEAT CONDUCTION

NUMERICAL METHODS IN HEAT CONDUCTION FUNDAMENTALS OF CONVECTION

SEVEN EIGHT NINE

503 561

EXTERNAL FORCED CONVECTION INTERNAL FORCED CONVECTION NATURAL CONVECTION

CHAPTER TEN
BOILING AND CONDENSATION

CHAPTER

ELEVEN
609 663

HEAT EXCHANGERS

C H A P T E R T W E LV E
FUNDAMENTALS OF THERMAL RADIATION

CHAPTER THIRTEEN
RADIATION HEAT TRANSFER 707

CHAPTER APPENDIX

FOURTEEN
773

MASS TRANSFER

1
841

PROPERTY TABLES AND CHARTS (SI UNITS)

vi

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CONTENTS

Preface

xiii

CHAPTER TWO ONE

2 22 4 6
7

CHAPTER
11

HEAT CONDUCTION EQUATION

21 Introduction 62

61

INTRODUCTION AND BASIC CONCEPTS 1

Thermodynamics and Heat Transfer
Application Areas of Heat Transfer Historical Background 3 3

Steady versus Transient Heat Transfer Multidimensional Heat Transfer 64 Heat Generation 66

63

12 13

Engineering Heat Transfer

Modeling in Engineering 5

One-Dimensional Heat Conduction Equation

68

Heat and Other Forms of Energy

Specific Heats of Gases, Liquids, and Solids Energy Transfer 9

Heat Conduction Equation in a Large Plane Wall 68 Heat Conduction Equation in a Long Cylinder 69 Heat Conduction Equation in a Sphere 71 Combined One-Dimensional Heat Conduction Equation 72

23 11

General Heat Conduction Equation

Rectangular Coordinates 74 Cylindrical Coordinates 75 Spherical Coordinates 76

74

14

The First Law of Thermodynamics

Energy Balance for Closed Systems (Fixed Mass) 12 Energy Balance for Steady-Flow Systems 12 Surface Energy Balance 13

24

Boundary and Initial Conditions

1 2 3 4 5 6

77

15 16

Heat Transfer Mechanisms Conduction 17

Thermal Conductivity 19 Thermal Diffusivity 23

17

Specified Temperature Boundary Condition 78 Specified Heat Flux Boundary Condition 79 Convection Boundary Condition 81 Radiation Boundary Condition 82 Interface Boundary Conditions 83 Generalized Boundary Conditions 84

17 18 19

Convection Radiation

25 27

25 26 27 35

Solution of Steady One-Dimensional Heat Conduction Problems 86 Heat Generation in a Solid 97 104 Variable Thermal Conductivity, k(T)
Topic of Special Interest: A Brief Review of Differential Equations 107 Summary 111 References and Suggested Readings Problems 113 112

Simultaneous Heat Transfer Mechanisms 30

Engineering Software Packages 37 Engineering Equation Solver (EES) 38 Heat Transfer Tools (HTT) 39 A Remark on Significant Digits 39 Topic of Special Interest: Thermal Comfort 40 Summary 46 References and Suggested Reading Problems 47 47

110 Problem-Solving Technique

vii

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viii CONTENTS

CHAPTER THREE
STEADY HEAT CONDUCTION
31

CHAPTER
132

FIVE

131

Steady Heat Conduction in Plane Walls

Thermal Resistance Concept 133 Thermal Resistance Network 135 Multilayer Plane Walls 137

NUMERICAL METHODS IN HEAT CONDUCTION 285

51 Why Numerical Methods?
1 2 3 4 5 Limitations 287 Better Modeling 287 Flexibility 288 Complications 288 Human Nature 288

286

32 33 34 35 36

Thermal Contact Resistance 142 Generalized Thermal Resistance Networks 147 Heat Conduction in Cylinders and Spheres
Multilayered Cylinders and Spheres 152

150

52 53

Critical Radius of Insulation 156 Heat Transfer from Finned Surfaces

Fin Equation 160 Fin Efficiency 164 Fin Effectiveness 166 Proper Length of a Fin 169

Finite Difference Formulation of Differential Equations 289 One-Dimensional Steady Heat Conduction 292
Boundary Conditions 294

159 54

Two-Dimensional Steady Heat Conduction 302

Boundary Nodes 303 Irregular Boundaries 307

37

Heat Transfer in Common Configurations

Topic of Special Interest: Heat Transfer through Walls and Roofs Summary 189 References and Suggested Readings Problems 191 179 191

174 55

Transient Heat Conduction

311

Transient Heat Conduction in a Plane Wall 313 Two-Dimensional Transient Heat Conduction 324 Topic of Special Interest: Controlling the Numerical Error 329 334

CHAPTER
41

FOUR
217
218

TRANSIENT HEAT CONDUCTION

Lumped System Analysis

Summary 333 References and Suggested Readings Problems 334

CHAPTER
61 62

SIX
355
356

Criteria for Lumped System Analysis 219 Some Remarks on Heat Transfer in Lumped Systems 221

FUNDAMENTALS OF CONVECTION

Physical Mechanism of Convection

Nusselt Number 358

42

Transient Heat Conduction in Large Plane Walls, Long Cylinders, and Spheres with Spatial Effects 224
Nondimensionalized One-Dimensional Transient Conduction Problem 225

Classification of Fluid Flows

359

43

Transient Heat Conduction in Semi-Infinite Solids 240

Contact of Two Semi-Infinite Solids 245

Viscous versus Inviscid Regions of Flow 359 Internal versus External Flow 359 Compressible versus Incompressible Flow 360 Laminar versus Turbulent Flow 360 Natural (or Unforced) versus Forced Flow 360 Steady versus Unsteady Flow 361 One-, Two-, and Three-Dimensional Flows 361

44

Transient Heat Conduction in Multidimensional Systems 248

Topic of Special Interest: Refrigeration and Freezing of Foods Summary 267 References and Suggested Readings Problems 269 256 269

63 64 65

Velocity Boundary Layer

Surface Shear Stress 363

362 364 365

Thermal Boundary Layer

Prandtl Number 365

Laminar and Turbulent Flows

Reynolds Number 366

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ix CONTENTS

66 67

Heat and Momentum Transfer in Turbulent Flow 367 Derivation of Differential Convection Equations 369
The Continuity Equation 369 The Momentum Equations 370 Conservation of Energy Equation 372

CHAPTER
81 82 83 84

EIGHT
451

INTERNAL FORCED CONVECTION

Introduction 452 Average Velocity and Temperature 453

Laminar and Turbulent Flow in Tubes 454

68

Solutions of Convection Equations for a Flat Plate 376

The Energy Equation 378

The Entrance Region

Entry Lengths 457

455 458

General Thermal Analysis

69

Nondimensionalized Convection Equations and Similarity 380

Constant Surface Heat Flux (qs constant) 459 Constant Surface Temperature (Ts constant) 460

85

Laminar Flow in Tubes

463

610 Functional Forms of Friction and Convection Coefficients 381 611 Analogies between Momentum and Heat Transfer 382
Topic of Special Interest: Microscale Heat Transfer 385 389

Pressure Drop 465 Temperature Profile and the Nusselt Number 467 Constant Surface Heat Flux 467 Constant Surface Temperature 468 Laminar Flow in Noncircular Tubes 469 Developing Laminar Flow in the Entrance Region 470

86

Turbulent Flow in Tubes

473
476

Summary 388 References and Suggested Reading Problems 390

Rough Surfaces 475 Developing Turbulent Flow in the Entrance Region Turbulent Flow in Noncircular Tubes 476 Flow through Tube Annulus 477 Heat Transfer Enhancement 477 Topic of Special Interest: Transitional Flow in Tubes 482 491

CHAPTER
71

SEVEN
395

EXTERNAL FORCED CONVECTION

Drag and Heat Transfer in External Flow 396
Friction and Pressure Drag Heat Transfer 398 396

Summary 490 References and Suggested Reading Problems 492

CHAPTER
399 91
403

NINE
503

72

Parallel Flow over Flat Plates

NATURAL CONVECTION

Friction Coefficient 400 Heat Transfer Coefficient 401 Flat Plate with Unheated Starting Length Uniform Heat Flux 403

92

73

Flow across Cylinders and Spheres

Effect of Surface Roughness 410 Heat Transfer Coefficient 412

408 93

Physical Mechanism of Natural Convection 504 Equation of Motion and the Grashof Number 507
The Grashof Number 509

Natural Convection over Surfaces 510

Vertical Plates (Ts constant) 512 Vertical Plates (qs constant) 512 Vertical Cylinders 512 Inclined Plates 512 Horizontal Plates 513 Horizontal Cylinders and Spheres 513

74

Flow across Tube Banks

Pressure Drop 420

417

Topic of Special Interest: Reducing Heat Transfer through Surfaces: Thermal Insulation 423 Summary 434 References and Suggested Reading Problems 436 435

94

Natural Convection from Finned Surfaces and PCBs 517

Natural Convection Cooling of Finned Surfaces (Ts constant) 517

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x CONTENTS Natural Convection Cooling of Vertical PCBs (qs constant) 518 Mass Flow Rate through the Space between Plates

519

114 The Log Mean Temperature Difference Method 622

Counter-Flow Heat Exchangers 624 Multipass and Cross-Flow Heat Exchangers: Use of a Correction Factor 625

95

Natural Convection Inside Enclosures

Effective Thermal Conductivity 522 Horizontal Rectangular Enclosures 523 Inclined Rectangular Enclosures 523 Vertical Rectangular Enclosures 524 Concentric Cylinders 524 Concentric Spheres 525 Combined Natural Convection and Radiation

521

115 The EffectivenessNTU Method 631 116 Selection of Heat Exchangers 642
525 Heat Transfer Rate 642 Cost 642 Pumping Power 643 Size and Weight 643 Type 643 Materials 643 Other Considerations 644 Summary 5645 References and Suggested Reading Problems 647 646

96

Combined Natural and Forced Convection

Topic of Special Interest: Heat Transfer through Windows 533 544

530

Summary 543 References and Suggested Readings Problems 546

CHAPTER TEN
BOILING AND CONDENSATION
101 Boiling Heat Transfer 102 Pool Boiling 564 562

561

C H A P T E R T W E LV E
FUNDAMENTALS OF THERMAL RADIATION
121 122 123 124 Introduction 664 Thermal Radiation 665 Blackbody Radiation 667 Radiation Intensity 673
Solid Angle 674 Intensity of Emitted Radiation Incident Radiation 676 Radiosity 677 Spectral Quantities 677 581 675

663

Boiling Regimes and the Boiling Curve 564 Heat Transfer Correlations in Pool Boiling 568 Enhancement of Heat Transfer in Pool Boiling 572

103 Flow Boiling 576 104 Condensation Heat Transfer 105 Film Condensation 578

578

Flow Regimes 580 Heat Transfer Correlations for Film Condensation

106 Film Condensation Inside Horizontal Tubes 591 107 Dropwise Condensation 591
Topic of Special Interest: Heat Pipes 592 Summary 597 References and Suggested Reading Problems 599 599

125 Radiative Properties

679
684

Emissivity 680 Absorptivity, Reflectivity, and Transmissivity Kirchhoffs Law 686 The Greenhouse Effect 687

126 Atmospheric and Solar Radiation

Topic of Special Interest: Solar Heat Gain through Windows 692 701

688

CHAPTER
HEAT EXCHANGERS

ELEVEN
609

Summary 699 References and Suggested Readings Problems 701

111 Types of Heat Exchangera 610 112 The Overall Heat Transfer Coefficient 612
Fouling Factor 615

CHAPTER THIRTEEN
RADIATION HEAT TRANSFER 709
131 The View Factor 710 132 View Factor Relations 713

113 Analysis of Heat Exchangers 620

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xi CONTENTS 1 The Reciprocity Relation 714 2 The Summation Rule 717 3 The Superposition Rule 719 4 The Symmetry Rule 720 View Factors between Infinitely Long Surfaces: The Crossed-Strings Method 722

147 Transient Mass Diffusion 796 148 Diffusion in a Moving Medium 799
Special Case: Gas Mixtures at Constant Pressure and Temperature 803 Diffusion of Vapor through a Stationary Gas: Stefan Flow 804 Equimolar Counterdiffusion 806

133 Radiation Heat Transfer: Black Surfaces 724 134 Radiation Heat Transfer: Diffuse, Gray Surfaces 727
Radiosity 727 Net Radiation Heat Transfer to or from a Surface 727 Net Radiation Heat Transfer between Any Two Surfaces 729 Methods of Solving Radiation Problems 730 Radiation Heat Transfer in Two-Surface Enclosures 731 Radiation Heat Transfer in Three-Surface Enclosures 733

149 Mass Convection 810

Analogy between Friction, Heat Transfer, and Mass Transfer Coefficients 814 Limitation on the HeatMass Convection Analogy 816 Mass Convection Relations 816

1410 Simultaneous Heat and Mass Transfer 819

Summary 825 References and Suggested Reading Problems 828 827

135 Radiation Shields and the Radiation Effect 739

Radiation Effect on Temperature Measurements 741

136 Radiation Exchange with Emitting and Absorbing Gases 743

Radiation Properties of a Participating Medium 744 Emissivity and Absorptivity of Gases and Gas Mixtures Topic of Special Interest: Heat Transfer from the Human Body Summary 757 References and Suggested Reading Problems 759 753 759 746

APPENDIX 1
PROPERTY TABLES AND CHARTS (SI UNITS) 841
Table A1
Molar mass, gas constant, and ideal-gas specific heats of some substances 842 Boiling and freezing point properties 843 Properties of solid metals 844846 Properties of solid nonmetals 847 Properties of building materials 848849 Properties of insulating materials 850 Properties of common foods 851852 Properties of miscellaneous materials 853 Properties of saturated water 854 Properties of saturated refrigerant134a 855 Properties of saturated ammonia 856 Properties of saturated propane 857 Properties of liquids 858 Properties of liquid metals 859

Table A2 Table A3 Table A4 Table A5 Table A6 Table A7 Table A8 Table A9 Table A10 Table A11 Table A12 Table A13 Table A14

CHAPTER
MASS TRANSFER

FOURTEEN
773

141 Introduction 774 142 Analogy Between Heat and Mass Transfer 775
Temperature 776 Conduction 776 Heat Generation 776 Convection 777

143 Mass Diffusion 777

1 Mass Basis 778 2 Mole Basis 778 Special Case: Ideal Gas Mixtures 779 Ficks Law of Diffusion: Stationary Medium Consisting of Two Species 779

144 Boundary Conditions 783 145 Steady Mass Diffusion through a Wall 788 146 Water Vapor Migration in Buildings 792

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Table A15 Table A16 Table A17 Table A18

Properties of air at 1 atm pressure 860 Properties of gases at 1 atm pressure 861862 Properties of the atmosphere at high altitude 863 Emissivities of surface 864865

Table A19 Figure A20

Solar radiative properties of materials 866 The Moody chart for the friction factor for fully developed flow in circular pipes 867

INDEX 869

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PREFACE

BACKGROUND
eat and mass transfer is a basic science that deals with the rate of transfer of thermal energy. It has a broad application area ranging from biological systems to common household appliances, residential and commercial buildings, industrial processes, electronic devices, and food processing. Students are assumed to have an adequate background in calculus and physics. The completion of rst courses in thermodynamics, uid mechanics, and differential equations prior to taking heat transfer is desirable. However, relevant concepts from these topics are introduced and reviewed as needed.

OBJECTIVES
This book is intended for undergraduate engineering students in their sophomore or junior year, and as a reference book by practicing engineers. The objectives of this text are To cover the basic principles of heat transfer. To present a wealth of real-world engineering examples to give students a feel for how heat transfer is applied in engineering practice. To develop an intuitive understanding of heat transfer by emphasizing the physics and physical arguments. It is our hope that this book, through its careful explanations of concepts and its use of numerous practical examples and gures, helps the students develop the necessary skills to bridge the gap between knowledge and the condence for proper application of that knowledge. In engineering practice, an understanding of the mechanisms of heat transfer is becoming increasingly important since heat transfer plays a crucial role in the design of vehicles, power plants, refrigerators, electronic devices, buildings, and bridges, among other things. Even a chef needs to have an intuitive understanding of the heat transfer mechanism in order to cook the food right by adjusting the rate of heat transfer. We may not be aware of it, but we already use the principles of heat transfer when seeking thermal comfort. We insulate our bodies by putting on heavy coats in winter, and we minimize heat gain by radiation by staying in shady places in summer. We speed up the cooling of hot food by blowing on it and keep warm in cold weather by cuddling up and thus minimizing the exposed surface area. That is, we already use heat transfer whether we realize it or not.

GENERAL APPROACH
This text is the outcome of an attempt to have a textbook for a practically oriented heat transfer course for engineering students. The text covers the

xiii

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xiv PREFACE

standard topics of heat transfer with an emphasis on physics and real-world applications. This approach is more in line with students intuition, and makes learning the subject matter enjoyable. The philosophy that contributed to the overwhelming popularity of the prior editions of this book has remained unchanged in this edition. Namely, our goal has been to offer an engineering textbook that Communicates directly to the minds of tomorrows engineers in a simple yet precise manner. Leads students toward a clear understanding and rm grasp of the basic principles of heat transfer. Encourages creative thinking and development of a deeper understanding and intuitive feel for heat transfer. Is read by students with interest and enthusiasm rather than being used as an aid to solve problems. Special effort has been made to appeal to students natural curiosity and to help them explore the various facets of the exciting subject area of heat transfer. The enthusiastic response we received from the users of prior editions from small colleges to large universities all over the worldindicates that our objectives have largely been achieved. It is our philosophy that the best way to learn is by practice. Therefore, special effort is made throughout the book to reinforce material that was presented earlier. Yesterdays engineer spent a major portion of his or her time substituting values into the formulas and obtaining numerical results. However, now formula manipulations and number crunching are being left mainly to the computers. Tomorrows engineer will have to have a clear understanding and a rm grasp of the basic principles so that he or she can understand even the most complex problems, formulate them, and interpret the results. A conscious effort is made to emphasize these basic principles while also providing students with a perspective at how computational tools are used in engineering practice.

NEW IN THIS EDITION

All the popular features of the previous edition are retained while new ones are added. With the exception of the coverage of the theoretical foundations of transient heat conduction and moving the chapter Cooling of Electronic Equipment to the Online Learning Center, the main body of the text remains largely unchanged. The most signicant changes in this edition are highlighted below.

A NEW TITLE
The title of the book is changed to Heat and Mass Transfer: A Practical Approach to attract attention to the coverage of mass transfer. All topics related to mass transfer, including mass convection and vapor migration through building materials, are introduced in one comprehensive chapter (Chapter 14).

EXPANDED COVERAGE OF TRANSIENT CONDUCTION

The coverage of Chapter 4, Transient Heat Conduction, is now expanded to include (1) the derivation of the dimensionless Biot and Fourier numbers by nondimensionalizing the heat conduction equation and the boundary and initial

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xv PREFACE

conditions, (2) the derivation of the analytical solutions of a one-dimensional transient conduction equation using the method of separation of variables, (3) the derivation of the solution of a transient conduction equation in the semiinnite medium using a similarity variable, and (4) the solutions of transient heat conduction in semi-innite mediums for different boundary conditions such as specied heat ux and energy pulse at the surface.

FUNDAMENTALS OF ENGINEERING (FE) EXAM PROBLEMS

To prepare students for the Fundamentals of Engineering Exam (that is becoming more important for the outcome-based ABET 2000 criteria) and to facilitate multiple-choice tests, about 250 multiple-choice problems are included in the end-of-chapter problem sets. They are placed under the title Fundamentals of Engineering (FE) Exam Problems for easy recognition. These problems are intended to check the understanding of fundamentals and to help readers avoid common pitfalls.

MICROSCALE HEAT TRANSFER

Recent inventions in micro and nano-scale systems and the development of micro and nano-scale devices continues to pose new challenges, and the understanding of the uid ow and heat transfer at such scales is becoming more and more important. In Chapter 6, microscale heat transfer is presented as a Topic of Special Interest.

THREE ONLINE APPLICATION CHAPTERS

The application chapter Cooling of Electronic Equipment (Chapter 15) is now moved to the Online Learning Center together with two new chapters Heating and Cooling of Buildings (Chapter 16) and Refrigeration and Freezing of Foods (Chapter 17). Please visit www.mhhe.com/cengel.

CONTENT CHANGES AND REORGANIZATION

With the exception of the changes already mentioned, minor changes are made in the main body of the text. Nearly 400 new problems are added, and many of the existing problems are revised. The noteworthy changes in various chapters are summarized here for those who are familiar with the previous edition. The title of Chapter 1 is changed to Introduction and Basic Concepts. Some artwork is replaced by photos, and several review problems on the rst law of thermodynamics are deleted. Chapter 4 Transient Heat Conduction is revised greatly, as explained previously, by including the theoretical background and the mathematical details of the analytical solutions. Chapter 6 now has the Topic of Special Interest Microscale Heat Transfer contributed by Dr. Subrata Roy of Kettering University. Chapter 8 now has the Topic of Special Interest Transitional Flow in Tubes contributed by Dr. Afshin Ghajar of Oklahoma State University. Chapter 13 Heat Exchangers is moved up as Chapter 11 to succeed Boiling and Condensation and to precede Radiation. In the appendices, the values of some physical constants are updated, and Appendix 3 Introduction to EES is moved to the enclosed CD and the Online Learning Center.

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xvi PREFACE

SUPPLEMENTS
The following supplements are available to the adopters of the book.

ENGINEERING EQUATION SOLVER (EES) CD-ROM

(Limited Academic Version packaged free with every new copy of the text) Developed by Sanford Klein and William Beckman from the University of WisconsinMadison, this software combines equation-solving capability and engineering property data. EES can do optimization, parametric analysis, and linear and nonlinear regression, and provides publication-quality plotting capabilities. Thermodynamic and transport properties for air, water, and many other uids are built in, and EES allows the user to enter property data or functional relationships. Some problems are solved using EES, and complete solutions together with parametric studies are included on the enclosed CD-ROM. To obtain the full version of EES, contact your McGraw-Hill representative or visit www.mhhe.com/ees.

INSTRUCTORS RESOURCE CD-ROM

(Available to instructors only) This CD, available to instructors only, includes the solutions manual by chapter.

ACKNOWLEDGMENTS
I would like to acknowledge with appreciation the numerous and valuable comments, suggestions, constructive criticisms, and praise from the following evaluators and reviewers: Suresh Advani,
University of Delaware

Radu Danescu,
North Dakota State University

Mark Barker,
Louisiana Tech University

Prashanta Dutta,
Washington State University

John R. Biddle,
California State Polytechnic University, Pomona

Richard A. Gardner,
Washington University

Sanjeev Chandra,
University of Toronto

Afshin J. Ghajar,
Oklahoma State University

Shaochen Chen,
University of Texas, Austin

S. M. Ghiaasiaan,
Georgia Institute of Technology

Fan-Bill Cheung,
Pennsylvania State University

Alain Kassab,
University of Central Florida

Vic A. Cundy,
Montana State University

Roy W. Knight,
Auburn University

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xvii PREFACE

Milivoje Kostic,
Northern Illinois University

Abhijit Mukherjee,
Rochester Institute of Technology

Wayne Krause,
South Dakota School of Mines and Technology

Yoav Peles,
Rensselaer Polytechnic Institute

Feng C. Lai,
University of Oklahoma

Ahmad Pourmovahed,
Kettering University

Charles Y. Lee,
University of North Carolina, Charlotte

Paul Ricketts,
New Mexico State University

Alistair Macpherson,
Lehigh University

Subrata Roy,
Kettering University

Saeed Manafzadeh,
University of Illinois

Brian Sangeorzan,
Oakland University

A.K. Mehrotra,
University of Calgary

Michael Thompson,
McMaster University

Their suggestions have greatly helped to improve the quality of this text. Special thanks are due to Afshin J. Ghajar of Oklahoma State University and Subrata Roy of Kettering University for contributing new sections and problems, and to the following for contributing problems for this edition: Edward Anderson, Texas Tech University Radu Danescu, General Electric (GE) Energy Ibrahim Dincer, University of Ontario Institute of Technology, Canada Mehmet Kanoglu, University of Gaziantep, Turkey Wayne Krause, South Dakota School of Mines Anil Mehrotra, University of Calgary, Canada I also would like to thank my students and instructors from all over the globe, who provided plenty of feedback from students and users perspectives. Finally, I would like to express my appreciation to my wife and children for their continued patience, understanding, and support throughout the preparation of this text.
Yunus A. engel

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TOOLS TO ENHANCE LEARNING TA K E A G U I D E D T O U R

Warm air

Cool air

Heat HOT transfer EGG

FIGURE 91 The cooling of a boiled egg in a cooler environment by natural convection.

The temperature of the air adjacent to the egg is higher and thus its density is lower, since at constant pressure the density of a gas is inversely proportional to its temperature. Thus, we have a situation in which some low-density or light gas is surrounded by a high-density or heavy gas, and the natural laws dictate that the light gas rise. This is no different than the oil in a vinegar-and-oil salad dressing risrvinegar). This phenomenon is ing to the top (since roil characterized incorrectly by the phrase heat rises, which is understood to mean heated air rises. The space vacated by the warmer air in the vicinity of the egg is replaced by the cooler air nearby, and the presence of cooler air in the vicinity of the egg speeds up the cooling process. The rise of warmer air and the flow of cooler air into its place continues until the egg is cooled to the temperature of the surrounding air.
EXAMPLE 43

EMPHASIS ON PHYSICS
The author believes that the emphasis in undergraduate education should remain on developing a sense of underlying physical mechanisms and a mastery of solving practical problems that an engineer is likely to face in the real world.

EFFECTIVE USE OF A S S O C I AT I O N
An observant mind should have no difculty understanding engineering sciences. After all, the principles of engineering sciences are based on our everyday experiences and experimental observations. The process of cooking, for example, serves as an excellent vehicle to demonstrate the basic principles of heat transfer.

Boiling Eggs

An ordinary egg can be approximated as a 5-cm-diameter sphere (Fig. 421). The egg is initially at a uniform temperature of 5 C and is dropped into boiling water at 95 C. Taking the convection heat transfer coefficient to be h 1200 W/m2 C, determine how long it will take for the center of the egg to reach 70 C.

SOLUTION An egg is cooked in boiling water. The cooking time of the egg is to be determined. 2.5 cm. 2 Heat Assumptions 1 The egg is spherical in shape with a radius of ro conduction in the egg is one-dimensional because of thermal symmetry about the midpoint. 3 The thermal properties of the egg and the heat transfer coefficient are constant. 4 The Fourier number is t 0.2 so that the one-term approximate solutions are applicable.

Tb

Qno fin

Fin Effectiveness
Qfin

SELF-INSTRUCTING
The material in the text is introduced at a level that an average student can follow comfortably. It speaks to students, not over students. In fact, it is self-instructive. The order of coverage is from simple to general.

Ab

Tb

Ab Qfin fin = Qno fin FIGURE 344 The effectiveness of a fin.

Fins are used to enhance heat transfer, and the use of fins on a surface cannot be recommended unless the enhancement in heat transfer justifies the added cost and complexity associated with the fins. In fact, there is no assurance that adding fins on a surface will enhance heat transfer. The performance of the fins is judged on the basis of the enhancement in heat transfer relative to the no-fin case. The performance of fins is expressed in terms of the fin effectiveness efin defined as Fig. 344.

xviii

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xix TOOLS TO ENHANCE LEARNING

70C 70C 70C (a) Copper ball 70C 70C 110C 90C 40C

EXTENSIVE USE OF ARTWORK

Art is an important learning tool that helps students get the picture. The third edition of Heat and Mass Transfer: A Practical Approach contains more gures and illustrations than any other book in this category.

(b) Roast beef

FIGURE 41 A small copper ball can be modeled as a lumped system, but a roast beef cannot.

CHAPTER

INTRODUCTION AND BASIC CONCEPTS

1
CONTENTS 11 Thermodynamics and Heat Transfer 2 12 Engineering Heat Transfer 4 13 Heat and Other Forms of Energy 6 14 The First Law of Thermodynamics 11 15 Heat Transfer Mechanisms 17 16 Conduction 17 17 Convection 25 18 Radiation 27 19 Simultaneous Heat Transfer Mechanism 30 110 Problem-Solving Technique 35 Topic of Special Interest: Thermal Comfort 40 Summary 46 References and Suggested Reading 47 Problems 47

T
LEARNING OBJECTIVES AND SUMMARIES
Each chapter begins with an Overview of the material to be covered and chapter-specic Learning Objectives. A Summary is included at the end of each chapter, providing a quick review of basic concepts and important relations, and pointing out the relevance of the material.

he science of thermodynamics deals with the amount of heat transfer as a system undergoes a process from one equilibrium state to another, and makes no reference to how long the process will take. But in engineering, we are often interested in the rate of heat transfer, which is the topic of the science of heat transfer. We start this chapter with a review of the fundamental concepts of thermodynamics that form the framework for heat transfer. We first present the relation of heat to other forms of energy and review the energy balance. We then present the three basic mechanisms of heat transfer, which are conduction, convection, and radiation, and discuss thermal conductivity. Conduction is the transfer of energy from the more energetic particles of a substance to the adjacent, less energetic ones as a result of interactions between the particles. Convection is the mode of heat transfer between a solid surface and the adjacent liquid or gas that is in motion, and it involves the combined effects of conduction and fluid motion. Radiation is the energy emitted by matter in the form of electromagnetic waves (or photons) as a result of the changes in the electronic configurations of the atoms or molecules. We close this chapter with a discussion of simultaneous heat transfer.

OBJECTIVES When you finish studying this chapter, you should be able to: Understand how thermodynamics and heat transfer are related to each other, Distinguish thermal energy from other forms of energy, and heat transfer from other forms of energy transfer, Perform general energy balances as well as surface energy balances, Understand the basic mechanisms of heat transfer, which are conduction, convection, and radiation, and Fourier's law of heat conduction, Newton's law of cooling, and the StefanBoltzmann law of radiation, Identify the mechanisms of heat transfer that occur simultaneously in practice, Develop an awareness of the cost associated with heat losses, and Solve various heat transfer problems encountered in practice.

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EXAMPLE 19

Radiation Effect on Thermal Comfort

Room

Tsurr

It is a common experience to feel chilly in winter and warm in summer in our homes even when the thermostat setting is kept the same. This is due to the so called radiation effect resulting from radiation heat exchange between our bodies and the surrounding surfaces of the walls and the ceiling. Consider a person standing in a room maintained at 22C at all times. The inner surfaces of the walls, floors, and the ceiling of the house are observed to be at an average temperature of 10C in winter and 25C in summer. Determine the rate of radiation heat transfer between this person and the surrounding surfaces if the exposed surface area and the average outer surface temperature of the person are 1.4 m2 and 30C, respectively (Fig. 138).

30C 1.4 m2

Qrad

NUMEROUS WORKED-OUT EXAMPLES WITH A S Y S T E M AT I C SOLUTIONS PROCEDURE

Each chapter contains several worked-out examples that clarify the material and illustrate the use of the basic principles. An intuitive and systematic approach is used in the solution of the example problems, while maintaining an informal conversational style. The problem is rst stated, and the objectives are identied. The assumptions are then stated, together with their justications. The properties needed to solve the problem are listed separately, if appropriate. This approach is also used consistently in the solutions presented in the instructors solutions manual.

FIGURE 138
Schematic for Example 19.

SOLUTION The rates of radiation heat transfer between a

person and the surrounding surfaces at specified temperatures are to be determined in summer and winter. Assumptions 1 Steady operating conditions exist. 2 Heat transfer by convection is not considered. 3 The person is completely surrounded by the interior surfaces of the room. 4 The surrounding surfaces are at a uniform temperature. Properties The emissivity of a person is e 0.95 (Table 16). Analysis The net rates of radiation heat transfer from the body to the surrounding walls, ceiling, and floor in winter and summer are 4 Q rad, winter esAs (Ts4 Tsurr, winter)

A W E A LT H O F R E A L - W O R L D END-OF-CHAPTER PROBLEMS
The end-of-chapter problems are grouped under specic topics to make problem selection easier for both instructors and students. Within each group of problems are: Concept Questions, indicated by C, to check the students level of understanding of basic concepts.
191C We often turn the fan on in summer to help us cool. Explain how a fan makes us feel cooler in the summer. Also explain why some people use ceiling fans also in winter.

1148 A 30-cm-long, 0.5-cm-diameter electric resistance wire is used to determine the convection heat transfer coefficient in air at 25C experimentally. The surface temperature of the wire is measured to be 230C when the electric power consumption is 180 W. If the radiation heat loss from the wire is calculated to be 60 W, the convection heat transfer coefficient is (a) 186 W/m2 C (b) 158 W/m2 C (c) 124 W/m2 C (d) 248 W/m2 C (e) 390 W/m2 C

Review Problems are more comprehensive in nature and are not directly tied to any specic section of a chapterin some cases they require review of material learned in previous chapters.

Design and Essay are intended to encourage students to make engineering judgments, to conduct independent exploration of topics of interest, and to communicate their ndings in a professional manner.

332

Reconsider Prob. 330. Using EES (or other) software, investigate the effect of thermal conductivity on the required insulation thickness. Plot the thickness of insulation as a function of the thermal conductivity of the insulation in the range of 0.02 W/m C to 0.08 W/m C, and discuss the results.

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Fundamentals of Engineering Exam problems are clearly marked and intended to check the understanding of fundamentals, to help students avoid common pitfalls, and to prepare students for the FE Exam that is becoming more important for the outcome based ABET 2000 criteria. These problems are solved using EES, and complete solutions together with parametric studies are included on the enclosed CD-ROM. These problems are comprehensive in nature and are intended to be solved with a computer, preferably using the EES software that accompanies this text. Several economics- and safety-related problems are incorporated throughout to enhance cost and safety awareness among engineering students. Answers to selected problems are listed immediately following the problem for convenience to students.

375 Consider a cold aluminum canned drink that is initially at a uniform temperature of 4 C. The can is 12.5 cm high and has a diameter of 6 cm. If the combined convection/radiation heat transfer coefficient between the can and the surrounding air at 25 C is 10 W/m2 C, determine how long it will take for the average temperature of the drink to rise to 15 C. In an effort to slow down the warming of the cold drink, a person puts the can in a perfectly fitting 1-cm-thick cylindrical rubber insulator (k 0.13 W/m C). Now how long will it take for the average temperature of the drink to rise to 15 C? Assume the top of the can is not covered.

4C

12.5 cm Tair = 25C

6 cm

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TOPIC OF SPECIAL INTEREST*

Heat Transfer through Windows

Windows are glazed apertures in the building envelope that typically consist of single or multiple glazing (glass or plastic), framing, and shading. In a building envelope, windows offer the least resistance to heat transfer. In a typical house, about one-third of the total heat loss in winter occurs through the windows. Also, most air infiltration occurs at the edges of the windows. The solar heat gain through the windows is responsible for much of the cooling load in summer. The net effect of a window on the heat balance of a building depends on the characteristics and orientation of the window as well as the solar and weather data. Workmanship is very important in the construction and installation of windows to provide effective sealing around the edges while allowing them to be opened and closed easily. Despite being so undesirable from an energy conservation point of view, windows are an essential part of any building envelope since they enhance the appearance of the building, allow daylight and solar heat to come in, and allow people to view and observe outside without leaving their home. For low-rise buildings, windows also provide easy exit areas during emergencies such as fire. Important considerations in the selection of windows are thermal comfort and energy conservation. A window should have a good light transmittance while providing effective resistance to heat transfer. The lighting requirements of a building can be minimized by maximizing the use of natural daylight. Heat loss in winter through the windows can be minimized by using airtight double- or triple-pane windows with spectrally selective films or coatings, and letting in as much solar radiation as possible. Heat gain and thus cooling load in summer can be minimized by using effective internal or external shading on the windows.

TOPICS OF SPECIAL INTEREST

Most chapters contain a real world application, end-of-chapter optional section called Topic of Special Interest where interesting applications of heat transfer are discussed such as Thermal Comfort in Chapter 1, A Brief Review of Differential Equations in Chapter 2, Heat Transfer through the Walls and Roofs in Chapter 3, and Heat Transfer through Windows in Chapter 9.

Conversion Factors

CONVERSION FA C T O R S
Frequently used conversion factors and physical constants are listed on the inner cover pages of the text for easy reference.

DIMENSION
Acceleration Area Density

METRIC
1 m/s 1 m2
2

METRIC/ENGLISH
2

100 cm/s 104 cm2 10 6 km2 1 kg/L

1 m/s2 1 ft/s2 1 m2 1 ft2

3.2808 ft/s2 0.3048* m/s2 1550 in2 10.764 ft2 144 in2 0.09290304* m2

106 mm2 1000 kg/m3

1 g/cm3

1 g/cm3 62.428 lbm/ft3 0.036127 lbm/in3 1 lbm/in3 1728 lbm/ft3 1 kg/m3 0.062428 lbm/ft3 1 kJ 0.94782 Btu 1 Btu 1.055056 kJ 5.40395 psia ft3 778.169 lbf ft 1 Btu/lbm 25,037 ft2/s2 2.326* kJ/kg 1 kJ/kg 0.430 Btu/lbm 1 kWh 3412.14 Btu 1 therm 105 Btu 1.055 105 kJ (natural gas)

Energy, heat, work, internal energy, enthalpy

1 1 1 1 1 1

kJ 1000 J 1000 Nm kJ/kg 1000 m2/s2 kWh 3600 kJ cal 4.184 J IT cal 4.1868 J Cal 4.1868 kJ

1 kPa m3