True, temperature was just the main part of the meme and a higher temp is funnier anyway so I went with it lol
Also for a transient solution, idk the avg thermal conductivity of a whole chicken, which we’d need for a one-term approximation if we assumed the chicken was a sphere of homogeneous material.
If we really wanted to be accurate, an FDM model probably wouldn’t be too hard to setup, and would let us more accurately account for changes in both the transient convection and the change in conductivity of the meat with temp. But I’m not motivated enough just to do all that for a nonsense problem lol
Then again I doubt we’d be able to create the exact same transient response just scaled by 3x without having to modify the setup since the insulation by the skin goes up as the fat melts (or is vaporized) and replaced by air which would happen sooner as we increase the temperature.
True, temperature was just the main part of the meme and a higher temp is funnier anyway so I went with it lol
Also for a transient solution, idk the avg thermal conductivity of a whole chicken, which we’d need for a one-term approximation if we assumed the chicken was a sphere of homogeneous material.
If we really wanted to be accurate, an FDM model probably wouldn’t be too hard to setup, and would let us more accurately account for changes in both the transient convection and the change in conductivity of the meat with temp. But I’m not motivated enough just to do all that for a nonsense problem lol
Then again I doubt we’d be able to create the exact same transient response just scaled by 3x without having to modify the setup since the insulation by the skin goes up as the fat melts (or is vaporized) and replaced by air which would happen sooner as we increase the temperature.