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Copy of The Physics of Cooking

Austen Rogers, Tiffany Lin, and Helena Yang

Scott Bradley

on 5 February 2015

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Transcript of Copy of The Physics of Cooking

The Physics of Cooking
The Physics of Cooking
Heat transfer by electromagnetic waves
Carries heat from origin to area around it
No mass has to be exchanged
Infrared and microwave
Austen, Helena and Tiffany
What is convection?
process of heat transfer from one location to the next by the movement of fluids.
the moving fluid carries energy with it
How does convection apply to cooking?
Convection above a hot surface occurs because hot air expands, becomes less dense, and rises.
Cooking is based upon the three
elements of thermodynamics:
Examples of Convection
What is it?
What is Conduction?
What cooking methods use radiation?
What cooking appliances use radiation?
Microwave Ovens
Transfer of heat from one object to
another or from one molecule to another.
- Iron Rod
- Metal
- Heat Conductors
- Blanket
- Insulators
How does heat transfer?
A video about microwave ovens
flows from a high temperature location to a low temperature location.
Grilling and broiling, radiation comes from below the food
Baking and roasting uses primarily convection, but a little radiation
The coils of an electric toaster
Microwave ovens
The heat you feel from stove tops and grills when you hold your hand over them
Waves penetrate food to stir molecules
Friction of molecules heats up food
Conduction, convection, and Radiation
Dec. 10:

- Atom and molecule collisions
- Loosely bound electrons
Without physics, cooking wouldn't be possible!
No exchange of mass to transfer heat
Transfers heat between touching objects
Transfers heat by the movement of fluids.
What cooking methods & appliances use Conduction?
1. Frying pan on stove top
2. Boiling water
Conduction of Cooking
Dec. 11:

Dec 12:

Boiling/heating water on a stove
Hot air balloon
Fireplace to heat up your home
Air conditioner in a car
What's the difference between a regular oven and a convection oven?
the convection oven will heat our pot faster because the air in the convection oven is circulated forcefully
Full transcript