Analysis of Phenomenon and Heat Transfer Principles of Spicy Oil Pot Boiling First in Double-Flavor Hotpot
Aim at the phenomenon where the spicy oil pot in a double-flavor hotpot meal boils before the plain broth pot,using water-soybean oil and water-beef tallow as simulations for the spicy oil pot and pure water as a simulation for the plain broth pot,a comparative study of the boiling characteristics of the two kinds of pot is conducted.The boiling curve results indicate that the spicy oil pot boils before the plain broth pot,and the clear oil pot boils before the beef tallow pot.By comparing the specific heat capacity,thermal conductivity,and vapor pressure of the two kinds of pot,it is found that the primary reason for the spicy pot boiling first is the lower vapor pressure of the cooking oil in the spicy pot,which reduces the heat loss due to water evaporation,leading to the earlier appearance of boiling in the spicy oil pot.The specific heat capacity,thermal conductivity,and the chili components have minimal impact on accelerating the boiling process in the spicy oil pot.
pool boilinghot pottwo-phase flowwater-oil systemheat transfer
NETL
NSTL
万方数据
维普
