Derivation of boiling an egg formula using laplace transformation

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SUMMARY

The discussion focuses on deriving a formula for boiling a perfect soft-boiled egg using Laplace Transformation, specifically addressing the thermal diffusion equation. Key variables include the mass of the egg, specific heat capacity, thermal conductivity, initial egg temperature, and boiling water temperature. The participant seeks guidance due to challenges in mathematics and requests resources or contacts for assistance in this complex derivation.

PREREQUISITES
  • Understanding of thermal diffusion equations
  • Knowledge of Laplace Transformation techniques
  • Familiarity with specific heat capacity and thermal conductivity concepts
  • Basic principles of heat transfer
NEXT STEPS
  • Research thermal diffusion equations in heat transfer
  • Study advanced Laplace Transformation applications in physics
  • Explore mathematical modeling of heat transfer in spherical objects
  • Investigate existing literature on cooking science and egg thermodynamics
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Students in physics or engineering, culinary scientists, and anyone interested in the mathematical modeling of cooking processes.

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I have been set a challenge to derive the formula for boiling a “perfect” soft-boiled egg, (essentially a thermal diffusion equation), in terms of the mass of the egg, the specific heat capacity and thermal conductivity of an egg, the initial temperature of the egg and the temperature of the boiling water using Laplace Transformation. Is it even possible, if so, is it published anywhere or does anyone know someone who has succeeded so that I can work through it?

I have done a lot of background reading about the materials and make up of an egg and the transfer of heat and energy. I have done my introduction, but unfortunately I am not very good at mathematics. Therefore I have taught myself the Laplace transformation, but now I am completely stuck. Can anyone point me in the right direction please or is there anyone else I can contact who might be able to help me. I would be very grateful for any help given to me on this challenging subject.

Many Thanks
 
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what asumptions are you making? the mass of the egg is evenly distributed through out the egg? or are you seperating the yoke? is this egg spherical?
 

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