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While no consumers typically eat the spread heated at that temperature, some companies do cook palm oil at high temperatures to burn off its natural red coloring and to neutralize its odor.
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Big, inexpensive, thin pot bottoms don't spread heat well and tend to scorch a little spot.
If you have a thin chili pot that doesn't spread heat well, don't like to stir the chili, or want extra thick chili, it's best to wait until the end because thickening will decrease convection that spreads heat throughout the chili mass without creating hot spots that can scorch.
You do not have to remove it at all, as it can add to a "brick oven effect" that actually helps your oven retain and spread heat more evenly.
The most common solution is to use conductive metal fins to spread heat through the device.
The calculations show that multi step chemistry predicts higher and more wide spread heat release than what is predicted by single step chemistry.
At low Reynolds number, the fluid mean velocity is low and the fluid has more time to absorb and spread heat; therefore, diffusive heat transfer is the dominant player, causing the fluid to obtain a lower bulk temperature.
This is because with increasing internal Reynolds number, the fluid mean velocity increases and the fluid does not have enough time to spread heat; therefore, the effectiveness decreases and the outlet temperature increases.
The four designs are compared based on their ability to spread heat evenly and rapidly into the phase change material (PCM) and the ease with which heat can be withdrawn from the device for cooking.
The shape itself is designed to spread heat evenly.
Here and here are links to more detail from the Hansen study, with some fascinating visualizations of the spreading heat.
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