1. 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

2. 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: http://www.burnfund.org/dynamic/article_65.shtml

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

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

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