Next-Gen

heat transfer

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by EmoSusuMomo
Last updated 8 years ago

Discipline:
Science
Subject:
Physics

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heat transfer

The kettle as shown on the left is made up of metals like aluminium and stainless steel. Pots and pans are also made up of such metals. Metals are good conductors of thermal energy transfer by conduction from the pots/kettles to the food/water will be increased and thus, food/water will be cooked/boiled faster using less energy. Sliver and shiny materials are poor emitters of thermal energy. Thus, the thermal energy transfer by radiation from the kettle to the surroundings will be reduced, ensuring that the water inside the kettle remains hot longer.

Heat Transfer

Improvements that can be made can include placing the heating element at the bottom.

Kettle For Boiling Water

The kettle is effective in boiling water because of the two ways of thermal energy transfer as both ensure that the water inside will be heated up faster.

The thermo flask is effective in reducing energy consumption as it allows food and water that have been heated up once to stay hot longer so that there is no need to reheat it in a oven or kettle again.

The thermal flask (or thermos) on the right is made of either glass, metal or plastic with hollow walls. The region between the inner and outer walls of the flask is evacuated of air. Thus, it reduces the thermal energy transfer from the flask to the surroundings by conduction or convection as there is no medium to act by. Note that the flask is of bright colours (though it may not show very clearly) , a reflective coat is applied to the surface, thus reducing thermal energy transfer by radiation. Shiny, smooth, slivery surfaces are poor emitters or thermal energy as compared to black, dull and rough surfaces. It is an asset to many households as there is a reduced need to heat up food again or even to boil water as water and food can be stored in the thermos for approximately 1 day. The flasks can also be reused again and again thus, there is no wastage. It thus reduces the overall energy consumption needed to heat up food or boil water repeatedly.

The thermal flask can be further improved by making it wih a much more slivery and smoother surface so that it can reflect heat better than rather absorb heat.

Thermal Flask (Food and Water)

Interactive overview of conduction, convection and radiationClick here!

Click here to watch a video on convection

ConvectionClick here to see video

ConductionClick here to see video

Radiation SpectrumClick here to see video

RadiationClick here to see video


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