Verification of Heat Transfer Predictions with Icecream By

Verification of Heat Transfer Predictions with Ice-cream By: Matt Munyan and Clifton Mortensen

Ice Cream Mixer Overview � The liquid ice cream is placed inside of the metal container with the mixer. � The metal cylinder is then placed inside the wood container. � Ice and salt are then packed in between the metal and wood. � Then the crank is put on and turned. � New ice and salt are continually put in to replace the exiting salt water mixture.

Problem Overview � We compared the time it takes for the ice cream to reach its equilibrium temperature against our theoretical approximations. � We modeled the ice cream, the ice and its container as a cylinder using thermal resistance method.

Assumptions Neglect Kinetic Energy effects (heat from viscous friction and convection) � Uniform ice cream temperature � Constant specific heat � Neglect effects from measuring temperature � Ice/salt cylinder at constant temperature (neglect melted ice) � q”=0 through the top and bottom surfaces � Approximate metal container as a thin wall �

Results

Conclusions and Recommendations The model fits the data accurately until the freezing temperature of the ice cream where the temperature of the ice cream remains constant during the phase change. � Further study and testing is recommended with less intrusive measurement techniques and more control over environment. � A more exact method of finding the percentage of ice and salt is required. �

Interior of Ice Cream Mixer Overhead Shot of Mixer

Derivation of Equations