Consider a round potato being baked in an oven. Would you model the heat transfer to the potato as one-, two-, or three-dimensional? Would the heat transfer be steady or transient? Also, which coordinate system would you use to solve this problem, and where would you plaConsider a round potato being baked in an oven. Would you model the heat transfer to the potato as one-, two-, or three-dimensional? Would the heat transfer be steady or transient? Also, which coordinate system would you use to solve this problem, and where would you place the origin? Explain.ce the origin? Explain.
What will be an ideal response?
Heat transfer to a potato in an oven can be modeled as one-dimensional since temperature differences (and thus heat transfer) will exist in the radial direction only because of symmetry about the center point. This would be a transient heat transfer process since the temperature at any point within the potato will change with time during cooking. Also, we would use the spherical coordinate system to solve this problem since the entire outer surface of a spherical body can be described by a constant value of the radius in spherical coordinates. We would place the origin at the center of the potato.
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