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| Heat Transfer Question |  | ||
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| Posted by: shadeposse ® 02/17/2007, 12:48:55 Author Profile eMail author Edit |
Ok, I'm trying to settle a debate between two people. The issue is this:
A pork tenderloin is stuffed in the middle with prunes. The prune-stuffed tenderloin is cooked in the oven for a while and then pulled out. A meat thermometer is stuck into the center and the temperature is hot enough that the pork should be fully cooked. The argument is "well, you just stuck the thermometer into the prunes in the middle. Just because the prunes are 150 degrees, that doesn't mean the meat is 150 degrees. The prunes are probably hotter because they are less dense than the meat." The counter-argument is "if the prunes, which are in the very center of the meat, are 150 degree, the meat around it has to be at least that, since heat travels from outside to inside. This is regardless of the compositional differences between the prunes and the meat." Any thoughts here? |
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| Posted by: zekeman ® 02/17/2007, 23:12:51 Author Profile eMail author Edit |
The counter argument is correct. Since heat flows from the outside to the inside ( unless it was microwaved) assuming a standard oven, the laws of Newtonian heat flow would confirm that the outside temperature must be greater than anything inside, including prunes. |
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| Posted by: swearingen ® 02/20/2007, 07:37:31 Author Profile eMail author Edit |
I have to disagree, zekeman. I would assume that there are varying thicknesses of meat around the prunes. I would also assume that the prunes weren't teleported inside the meat, but had to enter through a hole of some sort. That hole, however small, coupled with the thinner parts of the meat, would let heat flow into the center at a faster rate than through the meat. Theoretically, there could be parts of the center of the thicker parts of meat that hadn't reached 150 degrees by the time the prunes reached that temp. The only way to tell is with two thermometers inserted at just the right time. You'd have to insert them exactly when the prunes had just reached 150, or you risk the meat also reaching that temp before you insert your second thermometer. Of course, it's probable that the meat would already have reached 150, but again, it is technically possible for it not to. |
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