Consider the cooking process of a roast beef in an oven. Would you consider this to be a steady or a transient heat transfer problem? Also, would you consider this to be one-, two-, or three-dimensional? Explain.

What will be an ideal response?


Heat transfer to a roast beef in an oven would be transient since the temperature at any point within the roast will change with time during cooking. Also, by approximating the roast as a spherical object, this heat transfer process can be modeled as one-dimensional since temperature differences (and thus heat transfer) will primarily exist in the radial direction because of symmetry about the center point.

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