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Melting ice - convection

ME EN 340 – Heat Transfer Fall 2010 Eric Peterson and Darrell Skousen. Melting ice - convection. Melting Ice - Convection. Flowing water no bag. Flowing water bagged. Stagnant water no bag. Stagnant bagged. Melting Ice. Experimental setup 1/3 kg blocks of ice at -10°C

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Melting ice - convection

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  1. ME EN 340 – Heat Transfer Fall 2010 Eric Peterson and Darrell Skousen Melting ice - convection

  2. Melting Ice - Convection Flowing water no bag Flowing water bagged Stagnant water no bag Stagnant bagged

  3. Melting Ice • Experimental setup • 1/3 kg blocks of ice at -10°C • 3 blocks in bags, 3 blocks not in bags • Flowing water: Q = 0.05 kg/s at 10°C • Stagnant water: V = 5L at T = 10°C and 31°C • Procedure • Place each ice block in flowing or stagnant water and measure time until ice melted

  4. Results

  5. Conclusion • The plastic bag has a large effect on thawing time; between 1.5 and 8 times the rate. • The plastic bag has a more of an effect on running water than stagnant water. • Running water melted the ice much quicker than the stagnant water. • Higher temperature stagnant water can melt the ice at the same rate as running water.

  6. Application • Thermal Properties of water are often used to approximate meat or flesh. • For thawing meats, running cold water thaws much quicker than stagnant cold water. • For meats that can be washed out of the bag, thawing times will be faster (e.g. poultry).

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