Forced Convection of Ramen Noodles by Human Expiration a college student’s life made easier by thermal analysis Justin Baker and Cameron Andersen ME 340.

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Presentation transcript:

Forced Convection of Ramen Noodles by Human Expiration a college student’s life made easier by thermal analysis Justin Baker and Cameron Andersen ME 340 Fall 2005 Dr. Vladimir Solovjov

Introduction Problem Freshly boiled ramen noodles ~95°C Safe temperature for consumption53°C Necessary temperature drop ~42°C Possible Solutions Liquid Nitrogen Flux Capacitor Blowing source:

Objective Determine time required to cool ramen noodles by blowing Experimentally Analytically

Results Analytical Impinging Jet Correlation: ~ 4 seconds Experimental Thermocouple / Matlab: ~ 9 seconds Possible sources of error: Lumped Capacitance Material properties Measurement / Instrumentation

Conclusions and Recommendations Blow individual spoonfuls rather than the entire bowl to minimize cooling time

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