You are getting ready to cook your turkey but see that the direction for cooling
ID: 921475 • Letter: Y
Question
You are getting ready to cook your turkey but see that the direction for cooling the turkey has rubbed off. Your guest will be arriving at 3pm on Thursday and you do not want to give them food poising. If the turkey needs to be heated to 180 degree F to ensure that the collagen turns to gelatin (AKA the turkey is cooked) but you do not want to have coagulation (aka dry out the turkey) by overheating it. Your turkey is 20 Lb and 1ft in diameter and is currently at 40 degree F(assume the turkey looks like a sphere). Information on turkey: How much energy is required to cook the turkey in kJ? How many grams of methane, CH_4 must be combusted to supply this amount of energy? Using the thermal conductivity what temperature tfoes the oven need to be?Explanation / Answer
Suppose you are responsible for cooking a Thanksgiving turkey. You have a 20-pound turkey, but your cookbook only tells you how long it takes to cook a 10-pound turkey.”
The site provides some guidance. “The turkey has a width, a surface area, a volume, and a weight. It has a density, a heat conductivity (how well it transfers the oven’s heat into its interior), and a heat capacity (how much heat it needs to climb one degree Celsius in temperature). … How do some of these factors change in going from a 10-pound turkey to a 20-pound turkey?”
This discussion rejects the spherical turkey. “Let’s imagine that I have a ‘ButterCube’ turkey — that is, my turkey is shaped like a cube. This will make it easier to see how the various factors change.”
“We know that the 20-pound ButterCube is about twice the volume of the 10-pound ButterCube. … [But] the width and all the other linear dimensions increased by a factor of 1.26 and the surface area increased by a factor of 1.59. … If you put the three factors together, the cooking time increases by 2 x 0.63 x 1.26 = 1.59 … The net result is that it doesn’t take twice as long to cook the twice-as-heavy turkey.”
Another blogger, Alice DeLuca, quotes Peter Barham, the author of The Science of Cooking; Barham wrote, “Cooking time is always proportional to the square of the size of the food, rather than its weight.”
Nicholas Panofsky describes a different approach. He explains that his grandfather,
Pief Panofsky, “was not satisfied with the cooking times for turkeys of ‘30 minutes per pound’ … because the time a turkey should be cooked is not a linear equation.” The elder Panofsky “derived an equation based on the ratio between the surface area and mass of a turkey. Cooking time for a stuffed turkey in a 325°F oven is given by
t = W(^2/3)/1.5
where t is the cooking time in hours and W is the weight of the stuffed turkey, in pounds. The constant 1.5 was determined empirically.”
Read more: http://www.greenbuildingadvisor.com/blogs/dept/musings/heat-transfer-when-roasting-turkey#ixzz3syaINPks
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