1 / 8

Verification of Heat Transfer Predictions with Ice-cream

This study verifies heat transfer predictions in an ice cream mixer using theoretical approximations. The ice cream, ice, and containers are modeled as a cylinder to analyze thermal resistance. Results show accurate data fitting until the freezing temperature of the ice cream. Further testing is recommended for precise measurements and control over the environment.

robertmcknight
Download Presentation

Verification of Heat Transfer Predictions with Ice-cream

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Verification of Heat Transfer Predictions with Ice-cream By: Matt Munyan and Clifton Mortensen

  2. Ice Cream Mixer Overview • The liquid ice cream is placed inside of the metal container with the mixer. • The metal cylinder is then placed inside the wood container. • Ice and salt are then packed in between the metal and wood. • Then the crank is put on and turned. • New ice and salt are continually put in to replace the exiting salt water mixture.

  3. Problem Overview • We compared the time it takes for the ice cream to reach its equilibrium temperature against our theoretical approximations. • We modeled the ice cream, the ice and its container as a cylinder using the thermal resistance method.

  4. Assumptions • Neglect Kinetic Energy effects (heat from viscous friction and convection) • Uniform ice cream temperature • Constant specific heat • Neglect effects from measuring temperature • Ice/salt cylinder at constant temperature (neglect melted ice) • q”=0 through the top and bottom surfaces • Approximate metal container as a thin wall

  5. Results

  6. Conclusions and Recommendations • The model fits the data accurately until the freezing temperature of the ice cream where the temperature of the ice cream remains constant during the phase change. • Further study and testing is recommended with less intrusive measurement techniques and more control over environment. • A more exact method of finding the percentage of ice and salt is required.

  7. Interior of Ice Cream Mixer Overhead Shot of Mixer

  8. Derivation of Equations

More Related