Equivalent Thermal Properties of Egg

AI Thread Summary
The discussion focuses on determining the temperature at the center of an egg at 5 to 7 degrees Celsius by solving the conduction equation, treating the egg as an ellipsoid. The egg's structure includes the shell, albumen, and yolk, and there is a query about representing the egg as a single entity for thermal analysis using equivalent thermal properties. The known thermal properties of the shell, albumen, and yolk are highlighted as critical for this analysis. A suggestion is made to use a thermal probe for direct temperature measurement instead of complex calculations. The conversation emphasizes the need for accurate thermal modeling of the egg's components.
vikas_cdac
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I am trying to find out the temperature at the centre of egg at 5 to 7 Deg C, therefore I am solving conduction equation. I am treating egg as ellipsoid. An egg consists of shell, albumen and yolk. Can we represent egg with single entity for thermal analysis, ie. with equivalent thermal conductivity, density and specific heat. Thermal properties of shell, albumen and yolk are known.
Plz advise me at

vikaskumar_gupta@rediffmail.com

Vikas Kumar
 
Science news on Phys.org
The math stuff is way beyond me, but may I ask why you don't just insert a thermal probe and take a direct reading?
 

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