Chemical Engineering in Daily Life – Question 53: When eating the same amount of wontons and rice noodles, which one can be eaten faster?
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This post was last edited by yjqin1 on 2015-8-25 at 16:09. It was a cold day, and you spent the whole day shopping with your girlfriend; you were very hungry, so you went to a restaurant nearby. Your girlfriend ordered Yunnan rice noodles, while you ordered a bowl of Shanghai wontons. They came up almost at the same time, and the two of them began to eat eagerly. You devoured it all, then stared at your girlfriend, and then at that bowl of rice noodles. Her girlfriend looked up and flew into a rage. Explain the whole situation and the underlying causes from a chemical engineering perspective.
The oily soup doesn’t bubble – it burns the young son-in-law ------------------------------ The characteristic of bridge rice noodles is that the meat slices and other ingredients are cooked in scalding hot soup; oil is used on the surface to insulate it
Shanghai wonton fast. . . . . . . . . . . . .
Rice noodles are prepared by boiling them in a lot of oil, which means their surface doesn’t appear hot; the excess oil prevents the steam from escaping. This is related to the dietary habits of a place. Shanghai wontons are valued for their delicate flavor and freshness, with less quantity being the focus.
Many reasons have been discussed upstairs; I’ll add one: female friends tend to be more gentle and eat more slowly: lol
Then why did the gentle girl friend get so angry?
Chaos dissipates heat quickly; it cools down as soon as it’s blown on. It functions like a finned tube heat exchanger, with a large heat dissipation area. As for rice noodles, they are round in shape, and a large amount of them actually serves to insulate the material. There are many gaps, resulting in a low thermal conductivity – after all, they’re made of starch
It depends on the raw material temperature, reaction temperature, feed rate, and reaction rate. The pressure should be at atmospheric pressure. 1. The temperature of the raw materials is higher than the reaction temperature, so cooling of the feed is necessary. The heat transfer coefficient of the rice noodle container is low, and moreover, the optimal reaction temperature for this process is also low; as a result, the cooling load on the rice noodles is high, requiring a longer residence time during the cooling process. 2. The man’s feeding rate is high. 3. The man has a fast reaction time.