Exactly. Super-heated food is only permitted on board aeroplanes and in cheese pasties.Well, one is hot, and the other is particularly hot
Ahh - I understand.
Particularly hot = f*cking hot but I guess that's not allowed on the packaging?
Exactly. Super-heated food is only permitted on board aeroplanes and in cheese pasties.Well, one is hot, and the other is particularly hot
Ahh - I understand.
Particularly hot = f*cking hot but I guess that's not allowed on the packaging?
Gasman28";p="3359113 said:noseall";p="3359088 said:Stick a spud in the oven and bake it. The spud will slowly rise in temperature until it reaches nearly boiling point, but will go no further because of the water content.Expand on that please
noseall";p="3359176 said:Gasman28";p="3359113 said:Interesting point Can the water in the spud never go beyond 100 if it's in a 180 oven? Sounds like a paradox to meStick a spud in the oven and bake it. The spud will slowly rise in temperature until it reaches nearly boiling point, but will go no further because of the water content.Expand on that please
Spoken like a real gas engineerThis is where you come to latent heat, boil a pan of water it won't rise above 100 degrees C as long as the steam can escape. If you leave the gas on, the heat you are introducing will be carried away in the steam while the water left in the pan stays at 100. Until there is no water left of course then things start to get really hot.
And if you put a heat exchanger with cold water running through it above the pan the steam will give up some of its latent heat and pass it to the water while being cooled a little itself.
Time to google latent heat. Well, maybe tomorrow, hiccupThis is where you come to latent heat, boil a pan of water it won't rise above 100 degrees C as long as the steam can escape. If you leave the gas on, the heat you are introducing will be carried away in the steam while the water left in the pan stays at 100. Until there is no water left of course then things start to get really hot.
And if you put a heat exchanger with cold water running through it above the pan the steam will give up some of its latent heat and pass it to the water while being cooled a little itself.
Pressure rises, boiling point rises, pressure rises more, boiling point rises more etc. etc. until something goes bang. Very big bang, instantaneous expansion of 1600 times water volume on exposure to air.What if the steam can't escape?
I remember that 1600 fact in one of the multiple choice questions in my little online (pre NVQ2, monkey qualification college, cost me a couple of grand )test.Pressure rises, boiling point rises, pressure rises more, boiling point rises more etc. etc. until something goes bang. Very big bang, instantaneous expansion of 1600 times water volume on exposure to air.What if the steam can't escape?
Not really a paradox. Think like the water is acting as a coolant like in a car engine for example.Can the water in the spud never go beyond 100 if it's in a 180 oven? Sounds like a paradox to me
Obviously. Mid life crisis and all that. Interesting and enjoyable. That's how I ended up on here, to help where possible and to learn.So what were you doing taking that, were you thinking of a career change?
True, but the airflow from travelling at speed would act as a coolant. Where is the equivalent in an oven???Not really a paradox. Think like the water is acting as a coolant like in a car engine for example.Can the water in the spud never go beyond 100 if it's in a 180 oven? Sounds like a paradox to me
Indeed.Each to their own, eh?
Water will the cool the engine even if the car is stood still. Granted, it will be a lot less efficient but it will still prevent things from going to ridiculous temperatures.True, but the airflow from travelling at speed would act as a coolant. Where is the equivalent in an oven???Not really a paradox. Think like the water is acting as a coolant like in a car engine for example.Can the water in the spud never go beyond 100 if it's in a 180 oven? Sounds like a paradox to me
Am I being really dense???