When making ice cream in a bag, what kind of thermal energy transfer are you doing?
Sunday, February 20th, 2011 at
7:01 am
There are 3 types: convection, radiation, and conduction.
So I know the salt reduces the temperature of the ice so the ice absorbs more heat from its surroundings, which results in colder ingredients that freeze to make ice cream.
But what kind of transfer is this? I thought maybe convection, but I wasn’t so sure.
Tagged with: conduction • convection • radiation • surroundings
Filed under: Ice Cream Topics
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The plastic bag is touching the ice solution, The heat passes out of the ingredients through the bag to the ice by conduction.