Does blowing on a spoonful/forkfull of hot food actually cool it off enough to be significant?

Answer 1

yes, usually it does

this mechanism for heat transfer is well understood and calcuable

it is, of course, the same principle as standing next to a fan

it is also the reason for the "wind factor" effect that makes it feel colder at the same temperature when the wind is blowing

the spoonful of food is cooled by what is touching it

mostly what is touching it is air (on the bottom of the spoon and on the top of the food)

in still air, the food heats the air right next to it and then the cooling slows, because the air right next to the food, is almost as warm as the food, and won't affect much cooling

with moving air, new, cool air is constantly being brought next to the food and the cooling rate remains high

it would be interesting to get some different foods and different spoons and some good thermometers and measure the cooling affect blowing and otherwise

could be a science project

Answer 2

Yes because the air motion from your breath takes away the heated air from near the spoonful and exposes that spoonful to some cooler air.

Besides blowing on it makes a great pastime while waiting for the food to be cool-enough.

Answer 3

yes it does.

I did my 9th grade science project on that.

An opinionated test showed that two blows took 8 seconds to perform and made food edible about 3 times as fast, depending on the food. Soups cooled own the fastest, where as mashed potatoes were still burning on the inside for thirty seconds.

Blowing was most effective on Tea and least effective on Mac and Cheese.

Answer 4

The terms blowing and significant are relative.
Never use significant blowing on a relative.

Answer 5

using the equation 3/79^kt (234-977)/34 =.23 of T
T is the cooling rate
My calculations say it depends on how good you are at blowing

Answer 6

in the experience that warmth in the nutrition is transferred to the encircling air, the ciruculation of air around the exterior area of the nutrition could tend to enhance the cost of cooling, sure. How significant this could be could count number on the quantity of air circulated around the exterior area of the nutrition, the ambient temperature of the air that replaced into circulated, and the temperature of the nutrition itself. There could maximum in all probability be a measurable distinction in the temperature of the nutrition, although reckoning on the size of the piece of lasagna and its ability to hold warmth interior its center, there may well be much less version in the temperature on the 'midsection' of all the respective products. you may continuously attempt an test with 2 meat thermometers caught into the midsection of the two products of lasagna.

Answer 7

yes because you make the air over the spoon move . so the heat exchange will be easier and faster

Answer 8

Not really.Some cooling would take place. That said,significant cooling would occur due to radiation.

Answer 9

depends how cold (in relation to the hot food) the air being blown is when it makes contact with the hot food

Answer 10

of course it does. Try eating a spoonfull of porridge then eat one blowing on it first.