Soup Cooking: Finger-Licking Heat Transfer

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Presentation transcript:

Soup Cooking: Finger-Licking Heat Transfer Methods and Their Effect on Heat Transfer Rates

Problem Statement We want to spend the least time possible preparing food Hot soup can burn mouth Want to find the most effective way to heat and cool soup for meal preparation

Methods Use water to approximate the properties of soup Results should be similar Use a deep pan to heat water from room temperature to boiling Measure temperature every 30 seconds Evaluate differences with stirring, placing in different container (plastic bowl)

Results

Results

Discussion Mixing had no effect on heat transferred in heating Mixing produced some positive effect on cooling rate Most dramatic cooling effect found in the transferring soup from pan to bowl Pan cooling was initially faster but ultimately was comparable after temperatures lowered