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Forced Convection of Ramen Noodles by Human Expiration

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

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Forced Convection of Ramen Noodles by Human Expiration

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  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 consumption 53°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

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