No, but I imagine that varies wildly by shape of the ferm vessel and volume, and may once have played a role in how certain beers were created. Big flat coolships, square top-cropping, and now all shapes of s/s conicals. I think in Brew Like a Belgian they described the many, many batches brewed somewhere when they 'upgraded' their ferm equipment and they wanted to ensure the beer stayed the same.
On our scale it may vary even more since we lack great cooling control compared to pros.
Someone could probably figure the heat dissipation from the center to outer edge based on volume and diameter, but how to accurately calculate the heat generated........strain, starter size, O2, OG, volume, sugar profile, ambient temps, phases of moon.
Remove airlock and stick a thermo (rubberbanded to a tube) down the center? Repeat as necessary? :-\