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  • Principio Condução

    Загружено:

    Gustavo Garcia
    13 просмотров10 страниц
    Conduction is the transfer of thermal energy between molecules through collisions. During cooking, heat is transferred from a hot pan into the center of a solid food item by conduction. The rate of heat transfer during conduction depends on factors like the food's thickness, shape, the pan temperature, and cooking time. Materials with high heat capacity and thermal conductivity, like water and metals, conduct heat more quickly than materials with low heat capacity and conductivity.

    Исходное описание:

    gastronomia

    Оригинальное название

    principio condução

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    Conduction is the transfer of thermal energy between molecules through collisions. During cooking, heat is transferred from a hot pan into the center of a solid food item by conduction. The rate of heat transfer during conduction depends on factors like the food's thickness, shape, the pan temperature, and cooking time. Materials with high heat capacity and thermal conductivity, like water and metals, conduct heat more quickly than materials with low heat capacity and conductivity.

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    13 просмотров10 страниц

    Principio Condução

    Загружено:

    Gustavo Garcia
    Conduction is the transfer of thermal energy between molecules through collisions. During cooking, heat is transferred from a hot pan into the center of a solid food item by conduction. The rate of heat transfer during conduction depends on factors like the food's thickness, shape, the pan temperature, and cooking time. Materials with high heat capacity and thermal conductivity, like water and metals, conduct heat more quickly than materials with low heat capacity and conductivity.

    Авторское право:

    © All Rights Reserved
    Скачайте в формате PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    из 10

    Principle of conduction

    • In conduction, thermal energy is


    transferred from one molecule to
    the nearby molecule by means of
    a collision. There is no relocation
    of molecules.

    Animation - conduction
    http://goo.gl/eVGbR7
    Conduction
    • During cooking, heat is transferred
    from the outside to the centre of a solid
    piece of food by means of conduction,
    e.g., steak.
    Q/t = how fast it is cooked?
    K ~ steak, pork or chicken
    Q kA ∆T A ~ area of the steak

    ____ =
    __________ ∆ T ~ how hot is the pan
    L ~ how thick is the steak

    t L

    By The original uploader was Asplace at English Wikipedia [GFDL


    (www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0
    (http://creativecommons.org/licenses/by-sa/3.0/)], via Wikimedia Commons
    Principle of conduction
    • Food heats up slowly
    cellular structure of food impedes the
    movement of heat energy
    • Rate of heat transfer is determined by
    (i) thickness of the food
    (ii) overall shape of the food
    (iii) the temperature of the pan
    (iv) time it takes
    How Much Energy is Needed to
    heat up the food?
    • Q=mc∆T
    – Q: Heat (amount of thermal energy
    required)
    – m: Mass (g)
    – c: Specific Heat Capacity
    – ∆T: Change in Temperature
    Heat Capacity
    • The energy required to raise the
    temperature of a specific material.

    • Water has a very high heat


    capacity, metals generally have a
    low heat capacity.
    Heat Conductance
    • It defines how well/fast heat flows
    through the material

    • Some metals (shown in red in the


    graph) are excellent heat
    conductors (silver, copper,
    aluminum), others less so (iron
    and stainless steel). All other
    materials (shown in blue) are
    generellay poor heat conductors.
    Heat capacity
    and heat conductance

    http://blog.khymos.org/category/temperature/
    Applications

    Stone grill
    By communitysteps (Lunch Uploaded by Cptnono) [CC-BY-
    2.0 (http://creativecommons.org/licenses/by/2.0)], via
    Wikimedia Commons

    Teppanyaki
    By FASTILY (Own work) [GFDL
    (http://www.gnu.org/copyleft/fdl.html) or CC-BY-SA-3.0-2.5-
    2.0-1.0 (http://creativecommons.org/licenses/by-sa/3.0)], via
    Wikimedia Commons
    Ever burnt your tongue on a pizza?

    By Scott Bauer [Public domain], via Wikimedia Commons


    Ever burnt your tongue on a pizza?

    • Tomatoes (mostly water) retain


    heat far better than the crust
    (many air bubbles, low heat
    capacity) and cheese topping
    (cools fast due to radiation from
    surface).

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