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"The Thermodynamics of a Chimichanga: How Hot is it While Cooking?"

In the throes of heat transfer homework, hunger leads to an engineering curiosity: "How hot is my chimichanga?" This study uses the Lumped Capacitance Method to model the heating of a chimichanga, assumed to behave like a cylinder. Cooking at 350°F, we analyze temperature changes over time using thermophysical properties of water. Results show that while the temperature quickly approaches 350°F in about one hour, the high Biot number suggests caution—indicating that the model may be less accurate than hoped. Full findings and analysis are included in the appendix.

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"The Thermodynamics of a Chimichanga: How Hot is it While Cooking?"

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Presentation Transcript

  1. Hungry???Grab a chimichanga! Steve McFarland Aaron Boyd

  2. How Hot is my Chimichanga? As I move on to the 5th hour of heat transfer homework, my hunger suddenly takes over and I cannot concentrate anymore. I need a chimichanga! I buy one from the vending machine and pop it in the oven. As I watch it cook, my engineering mind takes over, and I can’t help but wonder, “how hot is the chimichanga at a given time?”

  3. SETUP • Using the Lumped Capacitance Method, assuming the chimichanga to behave like a cylindar, and using thermophysical properties of water, we determined the temperature of a chimichanga at different times, cooking at 350 degrees F. T(t) = T ∞ + (To - T ∞)e^(-h As t)/(ρ cp V) Bi = (h Lc)/k

  4. How hot is it??? • For full results, see appendix

  5. Conclusions • Temperature of Chimichanga goes up quickly and levels off around 350 degrees after approximately 1 hour...but you probably don’t want to eat it! • The biot number is too high to validly use the lumped capacitance method, but it gives a good estimate of the temperature at any given time.

  6. Appendix • See attached file

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