Equivalent Thermal Properties of Egg

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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. The egg is modeled as an ellipsoid, and the thermal properties of its components—shell, albumen, and yolk—are considered. The participant inquires about the feasibility of representing the egg as a single entity for thermal analysis using equivalent thermal conductivity, density, and specific heat. A suggestion is made to use a thermal probe for direct measurement.

PREREQUISITES
  • Understanding of conduction equations in thermal analysis
  • Knowledge of equivalent thermal properties
  • Familiarity with thermal conductivity, density, and specific heat concepts
  • Basic principles of heat transfer and thermodynamics
NEXT STEPS
  • Research methods for calculating equivalent thermal properties of composite materials
  • Learn about thermal conductivity measurement techniques
  • Explore the use of thermal probes for direct temperature measurement
  • Study the mathematical modeling of heat transfer in ellipsoidal shapes
USEFUL FOR

Thermal engineers, food scientists, and researchers interested in heat transfer analysis and temperature measurement techniques in biological materials.

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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