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Physics of Baking Cookies

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edward laviste

on 25 November 2014

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Transcript of Physics of Baking Cookies

Physics of Baking Cookies
Heat Transfer
*The changing of heat from an object containing a high temperature to a lower temperature object
*Three main types of Heat Transfer are....
*Heat transfer by means of molecular agitation within a material without any motion of the material as a whole
*Q= Heat transferred in time= t
*K= thermal conductivity of the barrier
*A= Area
*T= temperature
*d= thickness of barrier
*Electromagnetic waves traveling through space hit and transfer the heat to that object
*Absorption- the way in which a material absorbs radiation
*Heat transfer by mass motion of a fluid such as air or water when the heated fluid is caused to move away from the source of heat, carrying energy with it.
Thermal Conductivity
* A measure of the ability of a material to transfer heat
*k= is thermal conductivity in W/m K
*Q= is amount of heat transfer through the material in *J/S or W
*A= is the area of the body in m^2
*T= difference in temperature in K
* How do different temperatures affect cooking speed?
Answer is....
*Temperature and cooking are directly proportional!
*When the temperature goes up the food is cooked faster!
*How does heat transfer from the oven to baked goods?
Survey says!!
* Convection: Heat is carried to the food by air. The food is surrounded by hot air and is cooked by it!
*True or False: Convection ovens are better for baking.
Answer is...
*Yes and True ! Convection ovens are recommended more because a fan is present in it, causing heat to be rapidly driven into the food.
Video: other concepts used for preparations of baking
The End
**By the Beautiful Kirsten Daarol and Edward Laviste**
baking falls into this branch of physics

- deals with the relationship between heat and other properties in a substance
Thermodynamic Process
A system that undergoes some sort of energetic change within the system affecting the pressure, Internal energy, temp, and HEAT TRANSFER!
First Law of Thermodynamics
Makes use of the key concepts of internal energy, heat, and system work.
The oven is used as a heating engine that allows heat to be transferred to cause the cookies to rise effecting the internal energy of the cookies
Conductivity and Baking
Conductivity and the utensil: heat is transferred directly onto the baking pan. The pan has direct contact with the cookie dough, causing it to bake.
Baking with Radiation
The transfer of radiant heat relies on the ability of the baking pan to absorb the heat energy.
Darkened spots mean absorption of radiation
Full transcript