Question

unit 2 test energy transwfer hmh sous vide cooking Is a method where you seal food in a bag and cook it in a water bath at a precise temperature for a long time. It's great for keeping the food moist and flavorful. Chefs love it, but it’s expensive. A engineer wants to make a less expensive one for use at home. It has criteria including it has to be 18 ins or less on each side, has to hold one pound of food, quickly heat up to 185 degrees and more. Water is a higher heat conductivity then oil, what would be better to cook a potato in the engineers invention, a small or large potato? The engineer chooses to use the oil, he bakes potato’s and results come in all the potato’s temperatures were under 185, did the engineers invention meet the criteria? If not what can he do to make it meet the criteria?

Answer 1

The engineer's oil-based sous vide device fell short of the criteria, with potato temperatures below 185 degrees. To address this, improvements in heating efficiency, insulation, and temperature regulation are necessary.

The engineer's invention, a less expensive sous vide cooking device for home use, has specific criteria, including size constraints, the ability to hold one pound of food, and the capability to quickly heat up to 185 degrees. In this context, the engineer opted to use oil rather than water for the cooking medium, recognizing that water has a higher heat conductivity than oil.

However, when baking potatoes in the oil-based sous vide device, the results showed that all the potatoes' temperatures were below the desired 185 degrees. To meet the criteria, the engineer can take several corrective actions:

Increase Heating Efficiency: Enhance the heating element's efficiency to ensure a quicker and more effective heat transfer to the oil. This might involve improving the heating element design or using a more powerful heating source.

Optimize Insulation: Increase the insulation around the cooking chamber to prevent heat loss, allowing the device to reach and maintain the desired temperature more effectively.

Temperature Monitoring and Regulation: Implement a precise temperature monitoring and regulation system to ensure that the oil consistently reaches and stays at the desired 185 degrees, preventing fluctuations that might result in undercooked food.

In summary, the engineer's invention did not initially meet the criteria due to insufficient heating. To address this, improvements in heating efficiency, insulation, and temperature regulation should be considered to enhance the device's performance.