The Picard ManeuverThis has been your weekend PSA
numberfour002I’ve tried all the “quick chill” methods I’ve heard of, but none of them work as quickly or as well as the icecream maker method. Watered down ice with some table salt. Set your unopened beer into a slurry like that, and in about 20 - 30 minutes, it’s surpremely cold. None of the “5 minutes and it’s ice cold” methods work as well or as quickly to be honest. At least not in my climate and in my experience.
There’s a cheap machine that dip the can in ice cold water and spin really fast. It cool the can down to <10°C in less than 10 minutes. I think it’ll work even better with your salt method.
How does that work?
By spinning the can in ice water, it increases the rate of transfer of heat energy from the can (and its contents) to the ice water. It’s like how stirring the ice in a cup of not-cold water will melt the ice / cool the water faster.
At a molecular level, you would see an increase in the number of collisions between ice molecules and liquid molecules. The collisions must occur for heat transfer to happen, so more collisions = more cooling. It is also the same reason why a heatsink can draw more heat from a processor when a fan blows air over it (until the air is saturated with heat).
How can air get heat saturated? i followed you thus far but its not like humidity, you can always add more heat the question is if a faster flow decrease the time for each molecule to absorb the heat/motion and thats why sometimes higher flow wont yield in better cooling
Sorry, saturation is not the right word to describe it. I was thinking of the ice/water analogy and I mistakenly applied it to my heatsink analogy.
The correct limit to the heatsink analogy would a function of the thermal dissipation of the heatsink (material, surface area, thermal resistance) and the qualities of the surrounding fluid (ambient temp, flow, etc). Honestly, my comparison between the ice/water example and heatsinks is not good. It is only appropriate in reference to the “molecular collisions” concept I mentioned before.
F me I forgot the beer in the freezer
DefederateLemmyMlHow can air get heat saturated? i followed you thus far but its not like humidity, you can always add more heat
When the temperature of the air and temperature of the object you want to cool reach an equilibrium, no heat gets transfered anymore.
That is equilibrium not saturation.