The document investigates the cooling rate of boiled eggs with and without shells using heat transfer principles. Eggs without shells were found to cool faster, with a higher heat transfer coefficient (h=0.632 W/cm^2K) and more heat transferred (1206.43 J/s), as the shell acts as insulation. A model in COMSOL showed peeled eggs reached room temperature faster than shelled eggs due to the shell inhibiting heat dissipation from the egg.
Development of a State-Space Thermal Model for High Precision Temperature Con...iosrjce
IOSR Journal of Electrical and Electronics Engineering(IOSR-JEEE) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of electrical and electronics engineering and its applications. The journal welcomes publications of high quality papers on theoretical developments and practical applications in electrical and electronics engineering. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Thermal Analysis of Clay Pot in Pot RefrigeratorIJMER
Cooling through evaporation is an ancient effective method of lowering temperature. The simple clay pot refrigerator is ideally suited for preserving vegetarian food and water in hot and dry climates. The refrigeration takes place by evaporation through the porous pot material. The present work includes experimental analysis of a clay pot in pot by varying height of water in the inner pot, by varying water level in the annulus of two pots and by subjecting the pot in pot refrigerator for free and forced convection. Results obtained from experimental analysis shows that Temperature T1 is highest when inner
pot is filled with 5.5litres of water and lowest when it is filled with 1.5 litres of water. Temperature T1 decreases by increasing water level in the annulus of two pots and rate of cooling is lowest when pot in pot refrigerator is subjected to free convection and highest when it is subjected to forced convection.
Development of a State-Space Thermal Model for High Precision Temperature Con...iosrjce
IOSR Journal of Electrical and Electronics Engineering(IOSR-JEEE) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of electrical and electronics engineering and its applications. The journal welcomes publications of high quality papers on theoretical developments and practical applications in electrical and electronics engineering. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
Thermal Analysis of Clay Pot in Pot RefrigeratorIJMER
Cooling through evaporation is an ancient effective method of lowering temperature. The simple clay pot refrigerator is ideally suited for preserving vegetarian food and water in hot and dry climates. The refrigeration takes place by evaporation through the porous pot material. The present work includes experimental analysis of a clay pot in pot by varying height of water in the inner pot, by varying water level in the annulus of two pots and by subjecting the pot in pot refrigerator for free and forced convection. Results obtained from experimental analysis shows that Temperature T1 is highest when inner
pot is filled with 5.5litres of water and lowest when it is filled with 1.5 litres of water. Temperature T1 decreases by increasing water level in the annulus of two pots and rate of cooling is lowest when pot in pot refrigerator is subjected to free convection and highest when it is subjected to forced convection.
Investigation of the appropriate cooking temperature for freshly harvested ma...eSAT Journals
Abstract
The investigation of the appropriate cooking temperature for freshly harvested mature corn cobs is presented. The process of Combination cooking method was utilized in the experimentation to ensure the achievement of the appropriate temperature and duration for the cooking stage. The appropriate cooking temperature and duration was found to be 195oC and 30 minutes respectively. Variations in initial moisture content of the freshly harvested cobs (69.7 - 85.3% wb) did not affect the cooking temperature and duration. Cooking at the determined appropriate temperature and duration resulted in a properly cooked corn cob. Keywords: Browning; Fresh Corn; Cooking Temperature; moisture content
Midterm Lad Report 7
Midterm Lab Report
Introduction
Cellular respiration refers to all the metabolic processes and chemical reactions that take place in living organisms, particularly at the cellular level. These processes focus on the extraction of energy from nutrients. It is also responsible for converting the biochemical energy into 'adenosine triphosphate' (ATP) by the breakdown of sugars in the cells (Bennet 58). Cellular respiration is also responsible for the process by which cells release chemical energy required for conducting cellular activities. The reactions and processes facilitate the release of waste products from the cells. This experiment seeks to conduct a study of the processes and reactions involved during cellular respiration. The experiment will include several activities, such as having a study on the amount of Carbon dioxide produced during the experiment.
The number of levels of the growth of a yeast medium as a dependent variable will also be monitored during the experiment. There are other several independent variables associated with the experiment. These independent variables include sugar and temperature, among others, and their role in the experiment were also monitored. The experiment design involved the use of airtight balloons capped over reaction chambers that were used to collect the Carbon dioxide produced during the experiment. The reaction chambers contained sugars and yeast medium, which facilitated the reactions. Thermometers and pH scale were used to monitor the changes in temperature and acidity levels during the experiment. The paper involves a lab design that institute steps such as arranging the bottles used on the experiment. Notably, a proper arrangement to make sure that all the carbon dioxide released during the respiration process is well tapped in the bottles for correct lab results
Methodology
The actual procedure for experimenting involved taking measurements and recording of all observations made during the experiment. For accurate results, measures were taken three times, and a mean measurement was calculated and recorded. Winzler asserts that the mean obtained from the measurements should be used to calculate the standard deviation, which in turn facilitated the calculation of uncertainty (276). Below are the steps for conducting the experiment. It is essential to read the instructions carefully safety and accuracy during the experiment. Notably, all the lab and experiment results were well observed and thus making sure that there are limited errors in the whole process.
Consequently, all the steps required in the lab report were also clearly followed to help in getting the correct data and even not to affect the whole experiment process. The experiment involved setting the apparatus as per the set standard and the requirement. As per this concept, all the apparatus were set in a proper way to avoid vague results. Notably, to get the correct measurement and results, it is import.
Midterm Lad Report 7
Midterm Lab Report
Introduction
Cellular respiration refers to all the metabolic processes and chemical reactions that take place in living organisms, particularly at the cellular level. These processes focus on the extraction of energy from nutrients. It is also responsible for converting the biochemical energy into 'adenosine triphosphate' (ATP) by the breakdown of sugars in the cells (Bennet 58). Cellular respiration is also responsible for the process by which cells release chemical energy required for conducting cellular activities. The reactions and processes facilitate the release of waste products from the cells. This experiment seeks to conduct a study of the processes and reactions involved during cellular respiration. The experiment will include several activities, such as having a study on the amount of Carbon dioxide produced during the experiment.
The number of levels of the growth of a yeast medium as a dependent variable will also be monitored during the experiment. There are other several independent variables associated with the experiment. These independent variables include sugar and temperature, among others, and their role in the experiment were also monitored. The experiment design involved the use of airtight balloons capped over reaction chambers that were used to collect the Carbon dioxide produced during the experiment. The reaction chambers contained sugars and yeast medium, which facilitated the reactions. Thermometers and pH scale were used to monitor the changes in temperature and acidity levels during the experiment. The paper involves a lab design that institute steps such as arranging the bottles used on the experiment. Notably, a proper arrangement to make sure that all the carbon dioxide released during the respiration process is well tapped in the bottles for correct lab results
Methodology
The actual procedure for experimenting involved taking measurements and recording of all observations made during the experiment. For accurate results, measures were taken three times, and a mean measurement was calculated and recorded. Winzler asserts that the mean obtained from the measurements should be used to calculate the standard deviation, which in turn facilitated the calculation of uncertainty (276). Below are the steps for conducting the experiment. It is essential to read the instructions carefully safety and accuracy during the experiment. Notably, all the lab and experiment results were well observed and thus making sure that there are limited errors in the whole process.
Consequently, all the steps required in the lab report were also clearly followed to help in getting the correct data and even not to affect the whole experiment process. The experiment involved setting the apparatus as per the set standard and the requirement. As per this concept, all the apparatus were set in a proper way to avoid vague results. Notably, to get the correct measurement and results, it is import.
This study developed a low cost and affordable to small-scale farmers’ indirect air-cooling combined with evaporative cooling (IAC+EC) system for storage of fruit and vegetables under both arid and hot; and humid and hot climatic conditions. Field heat from freshly harvested produce should be immediately removed through cooling to the desired storage temperature. The aim of this study was to determine the effectiveness of IAC+EC system in terms of the cooling time requirement of the fresh tomato fruit. A fresh tomato cooling experiment to remove field heat during the summer month of September in Pietermaritzburg was conducted for 36 hours where the IAC+EC system was compared to storage under ambient conditions. The results showed that 16 hours was required to reduce the flesh temperature of tomatoes to 16.5°C while the flesh temperature for tomatoes under ambient conditions followed the ambient temperature profile with time of storage. The IAC+EC system reduced and maintained the microenvironment air temperature inside the coolers to 16.5°C - 19°C. The ambient temperature varied between 21 and 32°C. The results in this study are evidence that IAC+ EC system can be a choice for farmers, for cooling the fresh by reducing the field temperature after harvest.
Explore our comprehensive data analysis project presentation on predicting product ad campaign performance. Learn how data-driven insights can optimize your marketing strategies and enhance campaign effectiveness. Perfect for professionals and students looking to understand the power of data analysis in advertising. for more details visit: https://bostoninstituteofanalytics.org/data-science-and-artificial-intelligence/
Investigation of the appropriate cooking temperature for freshly harvested ma...eSAT Journals
Abstract
The investigation of the appropriate cooking temperature for freshly harvested mature corn cobs is presented. The process of Combination cooking method was utilized in the experimentation to ensure the achievement of the appropriate temperature and duration for the cooking stage. The appropriate cooking temperature and duration was found to be 195oC and 30 minutes respectively. Variations in initial moisture content of the freshly harvested cobs (69.7 - 85.3% wb) did not affect the cooking temperature and duration. Cooking at the determined appropriate temperature and duration resulted in a properly cooked corn cob. Keywords: Browning; Fresh Corn; Cooking Temperature; moisture content
Midterm Lad Report 7
Midterm Lab Report
Introduction
Cellular respiration refers to all the metabolic processes and chemical reactions that take place in living organisms, particularly at the cellular level. These processes focus on the extraction of energy from nutrients. It is also responsible for converting the biochemical energy into 'adenosine triphosphate' (ATP) by the breakdown of sugars in the cells (Bennet 58). Cellular respiration is also responsible for the process by which cells release chemical energy required for conducting cellular activities. The reactions and processes facilitate the release of waste products from the cells. This experiment seeks to conduct a study of the processes and reactions involved during cellular respiration. The experiment will include several activities, such as having a study on the amount of Carbon dioxide produced during the experiment.
The number of levels of the growth of a yeast medium as a dependent variable will also be monitored during the experiment. There are other several independent variables associated with the experiment. These independent variables include sugar and temperature, among others, and their role in the experiment were also monitored. The experiment design involved the use of airtight balloons capped over reaction chambers that were used to collect the Carbon dioxide produced during the experiment. The reaction chambers contained sugars and yeast medium, which facilitated the reactions. Thermometers and pH scale were used to monitor the changes in temperature and acidity levels during the experiment. The paper involves a lab design that institute steps such as arranging the bottles used on the experiment. Notably, a proper arrangement to make sure that all the carbon dioxide released during the respiration process is well tapped in the bottles for correct lab results
Methodology
The actual procedure for experimenting involved taking measurements and recording of all observations made during the experiment. For accurate results, measures were taken three times, and a mean measurement was calculated and recorded. Winzler asserts that the mean obtained from the measurements should be used to calculate the standard deviation, which in turn facilitated the calculation of uncertainty (276). Below are the steps for conducting the experiment. It is essential to read the instructions carefully safety and accuracy during the experiment. Notably, all the lab and experiment results were well observed and thus making sure that there are limited errors in the whole process.
Consequently, all the steps required in the lab report were also clearly followed to help in getting the correct data and even not to affect the whole experiment process. The experiment involved setting the apparatus as per the set standard and the requirement. As per this concept, all the apparatus were set in a proper way to avoid vague results. Notably, to get the correct measurement and results, it is import.
Midterm Lad Report 7
Midterm Lab Report
Introduction
Cellular respiration refers to all the metabolic processes and chemical reactions that take place in living organisms, particularly at the cellular level. These processes focus on the extraction of energy from nutrients. It is also responsible for converting the biochemical energy into 'adenosine triphosphate' (ATP) by the breakdown of sugars in the cells (Bennet 58). Cellular respiration is also responsible for the process by which cells release chemical energy required for conducting cellular activities. The reactions and processes facilitate the release of waste products from the cells. This experiment seeks to conduct a study of the processes and reactions involved during cellular respiration. The experiment will include several activities, such as having a study on the amount of Carbon dioxide produced during the experiment.
The number of levels of the growth of a yeast medium as a dependent variable will also be monitored during the experiment. There are other several independent variables associated with the experiment. These independent variables include sugar and temperature, among others, and their role in the experiment were also monitored. The experiment design involved the use of airtight balloons capped over reaction chambers that were used to collect the Carbon dioxide produced during the experiment. The reaction chambers contained sugars and yeast medium, which facilitated the reactions. Thermometers and pH scale were used to monitor the changes in temperature and acidity levels during the experiment. The paper involves a lab design that institute steps such as arranging the bottles used on the experiment. Notably, a proper arrangement to make sure that all the carbon dioxide released during the respiration process is well tapped in the bottles for correct lab results
Methodology
The actual procedure for experimenting involved taking measurements and recording of all observations made during the experiment. For accurate results, measures were taken three times, and a mean measurement was calculated and recorded. Winzler asserts that the mean obtained from the measurements should be used to calculate the standard deviation, which in turn facilitated the calculation of uncertainty (276). Below are the steps for conducting the experiment. It is essential to read the instructions carefully safety and accuracy during the experiment. Notably, all the lab and experiment results were well observed and thus making sure that there are limited errors in the whole process.
Consequently, all the steps required in the lab report were also clearly followed to help in getting the correct data and even not to affect the whole experiment process. The experiment involved setting the apparatus as per the set standard and the requirement. As per this concept, all the apparatus were set in a proper way to avoid vague results. Notably, to get the correct measurement and results, it is import.
This study developed a low cost and affordable to small-scale farmers’ indirect air-cooling combined with evaporative cooling (IAC+EC) system for storage of fruit and vegetables under both arid and hot; and humid and hot climatic conditions. Field heat from freshly harvested produce should be immediately removed through cooling to the desired storage temperature. The aim of this study was to determine the effectiveness of IAC+EC system in terms of the cooling time requirement of the fresh tomato fruit. A fresh tomato cooling experiment to remove field heat during the summer month of September in Pietermaritzburg was conducted for 36 hours where the IAC+EC system was compared to storage under ambient conditions. The results showed that 16 hours was required to reduce the flesh temperature of tomatoes to 16.5°C while the flesh temperature for tomatoes under ambient conditions followed the ambient temperature profile with time of storage. The IAC+EC system reduced and maintained the microenvironment air temperature inside the coolers to 16.5°C - 19°C. The ambient temperature varied between 21 and 32°C. The results in this study are evidence that IAC+ EC system can be a choice for farmers, for cooling the fresh by reducing the field temperature after harvest.
Explore our comprehensive data analysis project presentation on predicting product ad campaign performance. Learn how data-driven insights can optimize your marketing strategies and enhance campaign effectiveness. Perfect for professionals and students looking to understand the power of data analysis in advertising. for more details visit: https://bostoninstituteofanalytics.org/data-science-and-artificial-intelligence/
Opendatabay - Open Data Marketplace.pptxOpendatabay
Opendatabay.com unlocks the power of data for everyone. Open Data Marketplace fosters a collaborative hub for data enthusiasts to explore, share, and contribute to a vast collection of datasets.
First ever open hub for data enthusiasts to collaborate and innovate. A platform to explore, share, and contribute to a vast collection of datasets. Through robust quality control and innovative technologies like blockchain verification, opendatabay ensures the authenticity and reliability of datasets, empowering users to make data-driven decisions with confidence. Leverage cutting-edge AI technologies to enhance the data exploration, analysis, and discovery experience.
From intelligent search and recommendations to automated data productisation and quotation, Opendatabay AI-driven features streamline the data workflow. Finding the data you need shouldn't be a complex. Opendatabay simplifies the data acquisition process with an intuitive interface and robust search tools. Effortlessly explore, discover, and access the data you need, allowing you to focus on extracting valuable insights. Opendatabay breaks new ground with a dedicated, AI-generated, synthetic datasets.
Leverage these privacy-preserving datasets for training and testing AI models without compromising sensitive information. Opendatabay prioritizes transparency by providing detailed metadata, provenance information, and usage guidelines for each dataset, ensuring users have a comprehensive understanding of the data they're working with. By leveraging a powerful combination of distributed ledger technology and rigorous third-party audits Opendatabay ensures the authenticity and reliability of every dataset. Security is at the core of Opendatabay. Marketplace implements stringent security measures, including encryption, access controls, and regular vulnerability assessments, to safeguard your data and protect your privacy.
As Europe's leading economic powerhouse and the fourth-largest hashtag#economy globally, Germany stands at the forefront of innovation and industrial might. Renowned for its precision engineering and high-tech sectors, Germany's economic structure is heavily supported by a robust service industry, accounting for approximately 68% of its GDP. This economic clout and strategic geopolitical stance position Germany as a focal point in the global cyber threat landscape.
In the face of escalating global tensions, particularly those emanating from geopolitical disputes with nations like hashtag#Russia and hashtag#China, hashtag#Germany has witnessed a significant uptick in targeted cyber operations. Our analysis indicates a marked increase in hashtag#cyberattack sophistication aimed at critical infrastructure and key industrial sectors. These attacks range from ransomware campaigns to hashtag#AdvancedPersistentThreats (hashtag#APTs), threatening national security and business integrity.
🔑 Key findings include:
🔍 Increased frequency and complexity of cyber threats.
🔍 Escalation of state-sponsored and criminally motivated cyber operations.
🔍 Active dark web exchanges of malicious tools and tactics.
Our comprehensive report delves into these challenges, using a blend of open-source and proprietary data collection techniques. By monitoring activity on critical networks and analyzing attack patterns, our team provides a detailed overview of the threats facing German entities.
This report aims to equip stakeholders across public and private sectors with the knowledge to enhance their defensive strategies, reduce exposure to cyber risks, and reinforce Germany's resilience against cyber threats.
Data Centers - Striving Within A Narrow Range - Research Report - MCG - May 2...pchutichetpong
M Capital Group (“MCG”) expects to see demand and the changing evolution of supply, facilitated through institutional investment rotation out of offices and into work from home (“WFH”), while the ever-expanding need for data storage as global internet usage expands, with experts predicting 5.3 billion users by 2023. These market factors will be underpinned by technological changes, such as progressing cloud services and edge sites, allowing the industry to see strong expected annual growth of 13% over the next 4 years.
Whilst competitive headwinds remain, represented through the recent second bankruptcy filing of Sungard, which blames “COVID-19 and other macroeconomic trends including delayed customer spending decisions, insourcing and reductions in IT spending, energy inflation and reduction in demand for certain services”, the industry has seen key adjustments, where MCG believes that engineering cost management and technological innovation will be paramount to success.
MCG reports that the more favorable market conditions expected over the next few years, helped by the winding down of pandemic restrictions and a hybrid working environment will be driving market momentum forward. The continuous injection of capital by alternative investment firms, as well as the growing infrastructural investment from cloud service providers and social media companies, whose revenues are expected to grow over 3.6x larger by value in 2026, will likely help propel center provision and innovation. These factors paint a promising picture for the industry players that offset rising input costs and adapt to new technologies.
According to M Capital Group: “Specifically, the long-term cost-saving opportunities available from the rise of remote managing will likely aid value growth for the industry. Through margin optimization and further availability of capital for reinvestment, strong players will maintain their competitive foothold, while weaker players exit the market to balance supply and demand.”
1. Cooling of Boiled Eggs
Catherine Gent, Carly Fitzmorris and Andrew LIn
BE 4120, Heat and Mass Transfer, Clemson University, Clemson, SC,
29634
Introduction
Materials and Methods
Mathematical modeling and
reactor design
Conclusions
References
Acknowledgements
Results
Abstract
This project investigates the rate of cooling of freshly hard boiled eggs with and
without the shell of the egg present on the outer surface during this process.
Newton’s Law of cooling, specifically the process of convection, was observed as
the boiled eggs returned to room temperature. The mode of convection investigated
in this experiment is natural convention. It was found that the eggs without the shell
cooled and returned to the ambient room temperature at a faster rate than the eggs
with the shell still on. It has been observed that the peeled eggs cool to room
temperature faster with a h value of 0.632 [W/cm^2K] and an overall amount of heat
transferred to be 1206.43 [J/s].
Eggs are a well balanced source of essential nutrients for the human diet and one
of the few products that are used throughout the world. The hard boiled, cooled and
peeled of eggs are often distributed to retail markets via food manufacturers (1). It is
important goal of cooling is to reduce the temperature of foods quickly to prevent
microorganism growth and to preserve food quality. This can be done via cool water
baths, fans or air cooling. There are three main components of an egg are the egg
shell, egg white and the yolk. The egg shell layer is a very thin layer and makes up
roughly 10% of the overall egg composition, therefore some consider the conduction
of heat transfer through the shell to be completely neglected (3).
Convection falls under Newton's Law of cooling and be described as the heat
transfer between surface and fluid at different temperatures, due to random
molecular motion in the fluid and bulk motion of the fluid and to bulk motion of the
fluid within boundary layer. There are two different type of convection: natural and
forced. Natural convection is caused by a difference in fluid density due to
temperature (2). For spherical shaped objects such as eggs, heat transfer is
occurring in a radial direction. As you move from the center of the sphere outwards
the area normal of the direction of heat transfer will increase.
To accomplish a rapid cooling the heat transfer coefficient (h) needs to be
increased. Throughout this experiment we measured the cooling of four hard boiled
eggs at room temperature. Two of these eggs had been peeled and two had not. We
compared the rate of cooling between these two groups, measuring the internal
temperature of the eggs through the process.
Materials:
❖ Six eggs
❖ Two 2000 mL beakers filled with 1100 mL of Water
❖ Hot plate
❖ Thermometer
❖ HOBO equipment
❖ Infrared thermometer
Methods
1) Weigh each egg individually and mark the eggs with a permanent marker
2) Measure the length and diameter of each egg in cm and record
a) Only four eggs are required for the duration of the experiment, using the recorded
measurement pick the four most similar in weight and diameter to use
3) Let 1100 mL of water boil or reach a temperature of 100 degrees celsius on a hot plate
4) Place all six eggs into the boiling water and leave them in their for 15 minutes and record
water temperature every 5 minutes
5) Remove the eggs and place them into a cold water bath at 20 degrees celsius for five
minutes and record the temperature after
6) Shell two of the four eggs
7) Insert the HOBO thermometer lengthwise into one shelled and one unshelled egg and
insert the thermometer widthwise through the other two eggs and record until they reach
a temperature similar to the air temperature
8) Simutantuelly record the infrared temperature of each egg every five minutes
The results display that increasing the layers on an object lower the show that as the layers
increase on an object, the heat transfer coefficient will decrease and in turn decrease the overall
amount of heat transferred (Table 3 and 4). This value then makes the heat harder to escape from
the center of the egg. This is visible in Table 2 where the eggs with the shells on took more time for
the surface of the egg to be comparable to the ambient air temperature. In Figure 1 it is also visible
that the eggs with shells remained at higher temperatures at the center for longer. This relationship
was modeled in COMSOL. Figures 2 and 3 show the thermal contour and graph for the peeled egg
while Figures 4 and 5 show the thermal contour and graph for the shelled egg. The graphs display a
parabolic relationship. In addition, the peeled egg shows a peak center temperature of 308.7 K while
the egg with the shell show a peak center temperature of 349.4 K. These graphs support the ideas of
a free convective cooling temperature at an ambient air temperature.
Our project displays the predicted results for the free air convection cooling
process of the boiled eggs after boiling. When a boiled egg is placed in
surroundings with a cooler temperature, the heat should dissipate into the
surroundings until the egg is similar to the temperature as the surroundings. The
room temperature of the lab room was approximately 21 degrees Celsius. The
eggs with the shell remaining on the egg for the cooling process did not return
to the ambient air temperature as quickly as the eggs with the peel removed.
For the peeled eggs it took approximately 20 minutes. This shows that
convective cooling processes have better effects on materials with higher
convection coefficients and less total resistance to release heat to the
surroundings. The hard shell on the egg acted as a layer of insulation, similar to
a person wearing a warm jacket in the winter. This inhibits the person from
feeling the cool air temperature and traps the heat of their body closer to them
instead of allowing it to dissipate to their surroundings. This is the same
concept when it comes to the eggs and their shells. Despite a person generating
his or her own heat, the example holds true. The hard shell holds in the heat as
much as possible, leading to a lower heat transfer coefficient, which in turn
keeps the unpeeled eggs a lot warmer when exposed to the same convective air
for the same time as the unpeeled eggs. After data analysis, it can be
recommended that for food processors and manufacturers it would be beneficial
to peel the hard boiled eggs to cool before packaging and distribution.
Acknowledgements: We would like to thank Dr. Drapcho for her insightful
knowledge and supplies. Thank you for supporting our research and
investigation efforts. Thank you to CCIT for producing our research display.
1. Erdogdu, Ferruh, et al. “Air-Impingement Cooling of Boiled Eggs: Analysis of Flow
Visualization and Heat Transfer.” Journal of Food Engineering, Elsevier, 28 Mar. 2006,
https://www.sciencedirect.com/science/article/pii/S0260877406002743.
2. Drapcho, C. 2022. BE 4120 Lectures 7 and 14. Unpublished course notes, Clemson University.
3. Williams , C.D.H. “The Science of Boiling an Egg.” Boiling an Egg, Exeter University , 2006,
https://www.newton.ex.ac.uk/teaching/CDHW/egg/.
❖ Wired drying rack
❖ Measuring tape
❖ Scale
❖ Permanent marker
❖ Tongs
Table 2: The surface temperature of the peeled and unpeeled eggs via the infrared
thermometer at 5 minute increments in the cooling process
Table 1: The weights, lengths, diameters and radii of the 6 eggs and the weight, radii and length of the peeled eggs
after boiling.
Figure 1: The HOBO graph of each of the 4 eggs as they cooled to the air temperature
Table 3: h values for eggs with and without shell Table 4: q values for eggs with and without shell
Figure 3: Peeled egg graph
Figure 2: peeled egg thermal contour
Figure 5: Unpeeled egg graph
Figure 4: Unpeeled egg contour
Introduction