Date: Tue, 9 Mar 2010 18:12:37 -0600
Reply-To: mcneely4@COX.NET
Sender: Vanagon Mailing List <vanagon@gerry.vanagon.com>
From: Dave Mcneely <mcneely4@COX.NET>
Subject: Re: subject Re: Ice Cream Camping
In-Reply-To: <9f4608e91003091604l3e0e3b08v50fc2149d8801be7@mail.gmail.com>
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that thin film of water will be at 0 C, or 32 F. Liquid water floating around in the container may be at a higher temperature if the container is still, so that only convection transfers heat through the liquid. In that case, there would be a thermal gradient from the 32 F zone ranging out away from the ice block. None of the data you mentioned matter. Of course, this all assumes pure water. For practical purposes, any ice you would likely be using for cooling can be assumed to be pure. DMc
---- Al Knoll <anasasi@gmail.com> wrote:
> So in my vanagon, if the inside temperature of the air is 85deg (jonesin for
> spring, here) and a block of ice is melting what temperature is the water
> that is on the surface of the ice? Oh yeah, at 60'ASL here in
> downtowncowtown. Just food for thought.
>
> Fizzix, it's just fizzix, it's always just fizzix-- Attributed to Feynman.
>
> Pensionerd.
>
>
>
>
> On Tue, Mar 9, 2010 at 11:21 AM, Dave Mcneely <mcneely4@cox.net> wrote:
>
> > Ice can be as cold as you (or nature's hand) chills it. But ice, in a
> > cooler, at ambient temps in S. California, is going to reach 32 F after a
> > time. A capsule only 1" thick is not going to last a long time, regardless
> > of starting temperature, which is why I mentioned originally that you'd want
> > to start with a much thicker capsule. If the capsule is frozen in a typical
> > home refrigerator that is working well and properly adjusted, the
> > temperature will be very close to 0 F. As soon as it is removed from the
> > freezer, the surface will warm to 32 F, and stay there until the whole mass
> > is warmed to that temperature. By that time, much of the ice will be
> > melted, and the ice cream will be very soft. I'd say if the original
> > capsule is on the order of a gallon in volume, the interior should stay cold
> > for a day or two, and give the consumer something like sloppy soft-serve ice
> > cream, assuming it started at 0 F. But, I'm speculating, based on
> > experience with using gallon sized blocks of ice (in jugs for dryness sake)
> > for cooling. They last 3-4 days if I use 3 and have precooled food and
> > beverage.
> >
> > Dave Mc
> >
> > ---- Mike Miller <mwmiller@CWNET.COM> wrote:
> > > Just a comment: Ice is not necessary 32 degrees F. It can be colder,
> > > actually much colder, much much colder. Just not hotter.
> > >
> > > David B. can comment on this I bet.
> > >
> > > Mike in Marin
> > >
> > > On 3/8/10 7:53 PM, "Richard Koerner" <rjkinpb@SBCGLOBAL.NET> wrote:
> > >
> > > > Dry ice would be too expensive; going to a nearby Ice Cream joint
> > defeats my
> > > > purpose; I want to have ice cream out in the middle of nowhere!! One
> > tip from
> > > > the list was to realize that ice cream at 32 F (as in packed in ice) is
> > not
> > > > the same as ice cream at 0 F (like in the refrigerator at home, which I
> > assume
> > > > is something like 0 F).
> > > >
> >
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