Frozen pork thaws faster in water than in air at the same temperature, why?

It is because: when the water is solidified, it has to absorb a lot of heat, because the specific heat of the water is large, and the water will also absorb the heat of the surrounding air, which can maintain a constant temperature for a certain period of time, so that your pork can melt quickly (eat frozen persimmons in the Northeast and soak them in cold water).

However, this is not the case, as frozen pork cools the surrounding air in a short period of time, making it difficult for the frozen pork to melt.

I don't know if I explained it clearly, did I? In fact, a big reason is the problem of specific heat.

The specific heat capacity of water is large and it is easy to absorb heat.

And the contact surface of the water is relatively large, and if the pork has a gap, the pressure under the water will be greater than that of the air, and of course it will be easier to contact the area of the seam.

It seems difficult to write this.

Do you still have to write a report on this? Oh, my God...

In fact, the heat conduction of water is better than that of air, you can contact the composition of pork, and you can also say that it is deeper, say that their molecular composition or something, and the surface structure, ====, contact yourself, to be honest, if the teacher asks you to write this into a report, then he is really bored...

The specific heat of water is larger than that of air, and the temperature rises slowly, so heat transfer can be carried out for a long time.

Water has better heat transfer than air.

1 minute, how fast does frozen pork thaw in water or air? Is the answer the same as you think?

Frozen pork thaws faster in water than in air at the same temperature. A hot nail cools down faster in water than in air at the same temperature. A glass of boiling water cools faster when soaked in water than when exposed to air at the same temperature.

Because the temperature of frozen meat is lower than 0, if it is thawed in hot water, the frozen meat absorbs heat from the hot water, and its outer layer is quickly thawed, so that the temperature rises quickly above 0. If there is a gap between the layers of meat, the ability to transfer heat decreases. Specific heat capacity of water.

Very large, much larger than air.

In other words, one unit of water rises or falls by absorbing or releasing much more heat than air. For example, the specific heat of water in the atmosphere is, while the specific heat of air is about, and the specific heat of water is about three times that of air. This means that the water absorbs three times as much heat as the air when it rises by one degree.

Therefore, when frozen pork needs to be thawed, the same change of one degree, the heat absorbed by the cover water is much higher than that of air, and the more heat absorbed, the faster it will be thawed.

When solidifying, it is necessary to absorb a large amount of hot water, because of the specific heat of water, water absorbs the heat of the surrounding air, and can also maintain a constant temperature, so that your pork can melt quickly within a certain period of time, and the frozen meat thaws faster in water than at the same temperature in the air, this is because the heat transfer of water is better than that of air, and the water can quickly transfer heat to the frozen meat to make it thaw faster. Frozen foods should be thawed slowly to preserve their freshness. Frozen foods are thawed slowly, and the crystals between the meat cells will slowly dissolve.

Over time, allow it to gradually penetrate into the cells, and the meat can be restored to its fresh state.

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This is because frozen raw meat melts in water, absorbs the water temperature and accelerates defrosting, whereas when placed in air, the air temperature does not thaw frozen meat.

This bridge is dug because the contact surface in the water is relatively large, and the water can also absorb heat, and the temperature of the air inside the water is higher, so the thawing speed is faster.

Because ice can be thawed better in water, but in air, ice is not easy to oxidize in air.

Why does frozen meat thaw faster in water than in air-slippery air at the same temperature? This is also a basic common sense that people with rich experience in daily life will discover, but because of this, not many people understand it.

Not only frozen raw pork thawed to put into water, cast iron pot.

When the red-hot iron is deheated, it also needs to be put into water, one to raise the temperature and the other to reduce the temperature, why do you need to put it in the water? Note that since the key basic principle of the two cases is to restore the rock to room temperature, it needs to release unnecessary temperature or absorb sufficient temperature, so the essence is all heat transfer. Then, at this time, the rate of temperature transfer seems to be particularly important.

Specific heat capacity of water.

It's quite big, much bigger than air. In other words, the amount of heat absorbed or released by a company's water when it rises or falls is very high, far more than that of air. For example, the specific heat of water under natural pressure is about three times that of air, while the air is about up and down.

This means that water absorbs three times as much heat as air when it rises by one degree. Therefore, when frozen beef has to be thawed, the same degree of transformation is the same, the heat absorbed in the water is much higher than in the air, and the more heat absorbed, the faster it will thaw.

Among the commonly used products, water belongs to the component with a very large specific heat at constant pressure. Compared with the defrosting plates currently sold on the market, water is cost-effective and easy to obtain. The main component inside the thawing plate is aluminum, and the surface is coated with a layer of nano-silver ions.

These raw materials have a high heat transfer and are able to change heat quickly. However, it is relatively expensive, and if the contact area between the object to be thawed and the thawing plate is small, it will not achieve the actual effect you want. For example, all chickens, ducks and geese, without a messy surface, are not as fast as steaks and other thawing.

Therefore, in this case, it is more reliable to thaw with tap water. If you feel that the water thaws slowly, you can use the thawing effect of microwave oven heating to have a low fever.

In this case, the moisture in the object vibrates together to achieve the actual effect of thawing. However, it is very likely that it will not be able to thaw evenly from the inside out.

Because the density of water is relatively large, the heat absorption capacity of water is very strong, so the thaw time in water will be a little faster than the thaw time in air.

Because the heat in the water is a little higher, the meat will thaw very quickly when it is placed in the water, and the meat can be made into many kinds of food.

Because the temperature in the water is very high, it thaws faster in water than in air.

Summary. A layer of dew and hoarfrost will appear on the surface of the meat, and the higher the humidity of the air, the more obvious it is. Because in the process of quick-freezing of meat food, its intracellular fluid and extracellular fluid are quickly frozen into ice, forming crystals between meat fibers and cells.

The crystals of this juice are one of the most valuable proteins and delicious substances. If thawed with hot water, not only will it lose part of its protein and its aroma, but more importantly, it will form a strong carcinogen called propionaldehyde. Therefore, frozen meat must be thawed with cold water or allowed to dissolve slowly and naturally.

What happens when frozen meat in the fridge is thawed naturally at room temperature? + Why?

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A layer of dew and hoarfrost will appear on the surface of the meat, and the higher the humidity of the air, the more obvious it is. Because meat food is frozen in the process of early aging, the intracellular fluid and extracellular fluid of Zhensheng are quickly frozen into ice, forming a crystal between the meat fiber and the cell. The crystals of this juice are one of the most valuable proteins and delicious substances.

If thawed with hot water, not only will it lose part of its protein and its aroma, but more importantly, it will form a strong carcinogen called propionaldehyde. Therefore, frozen meat must be thawed with cold water or allowed to dissolve slowly and naturally.

Answer]: A This question tests the general knowledge of science and technology. Put the frozen meat into the water, because the specific heat capacity of the water is relatively large, the rotten empty type will emit more hunger heat during the temperature drop, so that the meat will thaw faster. Therefore, choose item a.

First of all, we put the frozen pork into the plate and add an appropriate amount of cold water, and then add a little edible salt to the section, and slowly the pork will be thawed, and the meat is particularly fresh.

It can be defrosted directly in the microwave, which can avoid problems with the task and be faster.

First of all, you should put the frozen pork in a basin, add some cold water and put it in a cool place to thaw it slowly.

When defrosting pork belly, if you want to ensure the freshness of pork belly, you can put it in the refrigerator for thawing.

The heat capacity is only the result and has nothing to do with the process. Now it's the process that's being discussed.

At the same time, frozen meat thaws faster in cold water than in hot water.

Physically, there are four mechanisms of cooling: radiation, conduction, vaporization, and convection. Through experimental observation and comparison of the results, it is found that the main reason for the interaction between conduction, vaporization and convection is the main reason for the interaction of conduction, vaporization and convection.

If you put hot and cold water on the principle of freezing! Thinking the other way around will explain the reason for your problem! If it is thawed quickly, the quality of the food will deteriorate due to the rapid dissolution of the ice crystals, and the nutrient juice will not be absorbed by the fibers and cells in time and overflow.

Advice】The most standard defrosting method now is 0-4° (general enterprise refrigerator) or 4-8° (general refrigerator refrigeration.

temperature) refrigerated thawing to make it thaw naturally, [cold water thawing] is not allowed in some food processing enterprises now!!

Not to mention hot water thawing, absolutely forbidden! This is because during the quick-freezing process of meat food, its intracellular fluid and extracellular fluid are quickly frozen into ice, forming crystals between meat fibers and cells. The crystals of this juice are one of the most valuable proteins and delicious substances.

If it is thawed with hot water, the quality of the food will deteriorate because the ice crystals dissolve quickly, and the nutrient juice cannot be absorbed by the fibers and cells in time and overflow. Not only will it lose part of its protein and its aroma, but more importantly, it will form a strong carcinogen called propionaldehyde. Therefore, the frozen pants must be refrigerated and thawed so that it can slowly and naturally dissolve.

There is also a prohibition of anti-freezing (that is, it has been thawed and can not be frozen) otherwise, the loss of edible value is great!

If frozen meat is thawed in hot water, it loses a lot of nutrients.

Also, it won't be so delicious.