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Transient Conduction of a Turkey

Transient Conduction of a Turkey. Cooked by: Benjamin Baird & Michael Jarvis. What is the time required to cook a crock pot turkey roast?. Objectives: Determine time required to heat a small turkey roast to an internal temperature of 170 ° F (349.8 K)

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Transient Conduction of a Turkey

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  1. Transient Conduction of a Turkey Cooked by: Benjamin Baird & Michael Jarvis

  2. What is the time required to cook a crock pot turkey roast? Objectives: • Determine time required to heat a small turkey roast to an internal temperature of 170 °F (349.8 K) • Compare experimental to analytical measurements • Eat the deliciously good turkey and be thankful! 

  3. Experimental Problem Set-up Materials: • Barbecue Thermometer • Clock • Crock Pot • Turkey Roast [4.34” (0.11m) diameter]

  4. Analytical Problem Set-up

  5. Effect of different Broth Coefficients From varying the convection coefficient, cooking time changes by 20 minutes. • Data in Appendix B

  6. Recorded Experimental Results

  7. Transient Conduction & Actual Results • Convection Coefficient data in Appendix A

  8. Conclusions & Recommendations What we Learned: • The convection coefficient had very little effect on the cook time (though 20 minutes does make a big difference when you are hungry). • Instead of finding it experimentally, we calculated the cook time using the maximum & minimum plausible values. • The model was found to be very sensitive to the turkey diameter, & the broth temperature. • The Turkey tasted like Thanksgiving should have!  What could be done better: • Maintain a constant broth temperature; use a bigger bath • This would reduce measurement inaccuracies.

  9. Equation References Incropera, P.; Dewitt, D.; Bergman, T.; & Lavine, A.. Fundamentals of Heat and Mass Transfer. 6th Ed. Hoboken, NJ: John Wiley & Sons, Inc., 2007.

  10. Appendix A – Transient Conduction Tables

  11. Appendix B – Broth Convection Coefficient & Cooking Time Table

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