1 / 9

Incredible Edible (Hard-boiled) Egg

Incredible Edible (Hard-boiled) Egg. By Sam Anderson and Eugene Hart. Objective. To Determine if Quiz #3 is Accurate by…. Calculating the time required to reach 160°F or 71°C in the center of the egg (safe eating temperature) Quiz #3 uses the thermophysical properties of water

wallis
Download Presentation

Incredible Edible (Hard-boiled) Egg

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. Incredible Edible (Hard-boiled) Egg By Sam Anderson and Eugene Hart

  2. Objective To Determine if Quiz #3 is Accurate by…. • Calculating the time required to reach 160°F or 71°C in the center of the egg (safe eating temperature) • Quiz #3 uses the thermophysical properties of water • Use the thermophysical properties of an egg yolk with the given geometry from Quiz #3 • Use the thermophysical properties of an egg yolk with the actual geometrical measurements • Boiling the eggs for the calculated times to verify

  3. Property Comparison Egg properties1 (actual rad.) • ρ=1131.74 [kg/m3] • cp=2639.76 [J/kg·K] • k=0.3985 [W/m·K] • α=k/ρcp=0.133e-6 [W/m·k] • Bi=hr/k=23.2 • C1=1.97 • ς1=2.98 • r=0.0227 m Egg ≈Water (Quiz #3, r=1 in.) • ρ=993 [kg/m3] • cp=4178 [J/kg·K] • k=0.628 [W/m·K] • α=k/ρcp=0.15e-6 [W/m·k] • Bi=hr/k=16.2 • C1=1.95 • ς1=2.9 • r=0.0254 m Egg properties1 (r=1 in.) • ρ=1131.74 [kg/m3] • cp=2639.76 [J/kg·K] • k=0.3985 [W/m·K] • α=k/ρcp=0.133e-6 [W/m·k] • Bi=hr/k=25.49 • C1=1.97 • ς1=2.98 • r=0.0254 m

  4. Calculations Approximate Analytical Solution Egg ≈Water (Quiz #3, r=1 in.) Bi=16.2 Tdone=160°F or 71°C T∞ =21.39°C Ti = 4.5°C t(71°C)=17 min. Egg properties1 (r=1 in.) Bi=25.49 Tdone=160°F or 71°C T∞ =21.39°C Ti = 4.5°C t(71°C)= 9 min. 6 sec. Egg properties1(actual rad.) Bi=23.28 Tdone=160°F or 71°C T∞ =21.39°C Ti = 4.5°C t(71°C)= 7 min. 48 sec.

  5. The Experiment

  6. The Experiment Continued 84.6°C in the Center after 17 min. of boiling

  7. The Experiment Continued 79.8 °C in the Center after 9 min. of boiling

  8. The Experiment Continued 70.9°C in the Center! After 7.48 min. of boiling ≈71°C!

  9. References • 1 “Continuous Pastuerization of Egg Yolk: Thermophysical Properties and Process Simulation” by Gut, Pinto, Gabas, and Telis-Romero http://www3.interscience.wiley.com/cgi-bin/fulltext/118650543/HTMLSTART • 2 http://www.incredibleegg.org/?utm_campaign=-&utm_medium=cpc&utm_source=Google&utm_content=&utm_term=eggs&gclid=CJjM-beP36ACFQykiQodZHvD0A

More Related