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Q H = W + Q C = heat exchanged with the hot reservoir. η = W / (Q C + Q H) = thermal efficiency of the cycle If the cycle moves in a clockwise sense, then it is a heat engine that outputs work; if the cycle moves in a counterclockwise sense, it is a heat pump that takes in work and moves heat Q H from the cold reservoir to the hot reservoir.
A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm. [5] baking barding Wrapping meat in fat prior to roasting. [6] barbecuing Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke. basting Periodically pouring liquid over food as it roasts. [7 ...
Temperature cycling (or temperature cycle) is the process of cycling through two temperature extremes, typically at relatively high rates of change. It is an environmental stress test used in evaluating product reliability as well as in manufacturing to catch early-term, latent defects by inducing failure through thermal fatigue .
A thermodynamic cycle consists of linked sequences of thermodynamic processes that involve transfer of heat and work into and out of the system, while varying pressure, temperature, and other state variables within the system, and that eventually returns the system to its initial state. [1]
The cycle is reversible, meaning that if supplied with mechanical power, it can function as a heat pump for heating or cooling, and even for cryogenic cooling. The cycle is defined as a closed regenerative cycle with a gaseous working fluid. "Closed cycle" means the working fluid is permanently contained within the thermodynamic system.
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Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
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