The heat of hydration of dough, which is 15 kJ/kg, will raise its temperature to undesirable levels unless some cooling mechanism is utilized. A practical way of absorbing the heat of hydration is to use refrigerated water when kneading the dough. If a recipe calls for mixing 2 kg of flour with 1 kg of water, and the temperature of the city water is 15°C, determine the temperature to which the city water must be cooled before mixing in order for the water to absorb the entire heat of hydration when the water temperature rises to 15°C. Take the specific heats of the flour and the water to be 1.76 and 4.18 kJ/kg·°C, respectively.
Energy transfer
The flow of energy from one region to another region is referred to as energy transfer. Since energy is quantitative; it must be transferred to a body or a material to work or to heat the system.
Molar Specific Heat
Heat capacity is the amount of heat energy absorbed or released by a chemical substance per the change in temperature of that substance. The change in heat is also called enthalpy. The SI unit of heat capacity is Joules per Kelvin, which is (J K-1)
Thermal Properties of Matter
Thermal energy is described as one of the form of heat energy which flows from one body of higher temperature to the other with the lower temperature when these two bodies are placed in contact to each other. Heat is described as the form of energy which is transferred between the two systems or in between the systems and their surrounding by the virtue of difference in temperature. Calorimetry is that branch of science which helps in measuring the changes which are taking place in the heat energy of a given body.
The heat of hydration of dough, which is 15 kJ/kg,
will raise its temperature to undesirable levels unless some
cooling mechanism is utilized. A practical way of absorbing
the heat of hydration is to use refrigerated water when
kneading the dough. If a recipe calls for mixing 2 kg of
flour with 1 kg of water, and the temperature of the city
water is 15°C, determine the temperature to which the city
water must be cooled before mixing in order for the water
to absorb the entire heat of hydration when the water temperature
rises to 15°C. Take the specific heats of the flour
and the water to be 1.76 and 4.18 kJ/kg·°C, respectively.
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