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Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise. Following the adoption of the metric system, recipes in Canada are frequently published with metric conversions.
The statement of Newton's law used in the heat transfer literature puts into mathematics the idea that the rate of heat loss of a body is proportional to the difference in temperatures between the body and its surroundings. For a temperature-independent heat transfer coefficient, the statement is:
In building design, thermal mass is a property of the matter of a building that requires a flow of heat in order for it to change temperature. Not all writers agree on what physical property of matter "thermal mass" describes. Most writers use it as a synonym for heat capacity, the ability of a body to store thermal energy.
The rate of heat flow is the amount of heat that is transferred per unit of time in some material, usually measured in watts (joules per second). Heat is the flow of thermal energy driven by thermal non-equilibrium, so the term 'heat flow' is a redundancy (i.e. a pleonasm). Heat must not be confused with stored thermal energy, and moving a hot ...
Mass flow rate is defined by the limit [3] [4] ˙ = =, i.e., the flow of mass through a surface per time .. The overdot on ˙ is Newton's notation for a time derivative.Since mass is a scalar quantity, the mass flow rate (the time derivative of mass) is also a scalar quantity.
Energy density is the amount of energy per mass or volume of food. The energy density of a food can be determined from the label by dividing the energy per serving (usually in kilojoules or food calories) by the serving size (usually in grams, milliliters or fluid ounces). An energy unit commonly used in nutritional contexts within non-metric ...
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
A thermodynamic system is in equilibrium when it is no longer changing in time. This may happen in a very short time, or it may happen with glacial slowness. A thermodynamic system may be composed of many subsystems which may or may not be "insulated" from each other with respect to the various extensive quantities.