The relationship between heat transfers in boiling eggs with the types of water using peter barham's formula / Noor Rasyiqah Abd. Razak, Norsyafiqah Mazlan and Ros Suriyate Sulaiman

Abd. Razak, Noor Rasyiqah and Mazlan, Norsyafiqah and Sulaiman, Ros Suriyate (2018) The relationship between heat transfers in boiling eggs with the types of water using peter barham's formula / Noor Rasyiqah Abd. Razak, Norsyafiqah Mazlan and Ros Suriyate Sulaiman. [Student Project] (Unpublished)

Abstract

Boiling egg can be done in a simple way but it could be a problem when people did not know the perfect time to cook the eggs. Using suitable mathematical model, the exact time for the egg to be perfectly cooked can be determined. Various grade of eggs and different type of water will affect the time taken to get well cooked egg. The aim for this research is to compare the Peter Barham 's formula with the experiments using different size of egg according to their grade (A, B, C, D, E) and two type of water. In this research, the concept of heats transfers in cooking have been studied and Peter Barham 's formula was used to calculated the specific time for the egg to be perfectly cooked. An experiment of boiling eggs also had been carried out to verify the formula using two different type of water which are pure water and salt water. Different temperature which increasing temperature from 65°C to 85°C also has been used to know the time for the egg to be cooked. Temperature for each boiling also be recorded to know if the time cooked meet the numerical result. The results of the experiment are consistent with the numerical result. Which the higher the temperature to cook the egg, the shorter the time taken for the egg to be cooked. This study only focus on whole egg to be perfectly cooked using Peter Barham's formula which this can be observe more only on the yolk using others mathematical method.

Metadata

Item Type: Student Project
Creators:
Creators
Email / ID Num.
Abd. Razak, Noor Rasyiqah
UNSPECIFIED
Mazlan, Norsyafiqah
UNSPECIFIED
Sulaiman, Ros Suriyate
UNSPECIFIED
Contributors:
Contribution
Name
Email / ID Num.
Thesis advisor
Mohamed, Rosha
UNSPECIFIED
Subjects: Q Science > QA Mathematics > Mathematical statistics. Probabilities
Q Science > QA Mathematics > Mathematical statistics. Probabilities > Data processing
Q Science > QA Mathematics > Analysis > Analytical methods used in the solution of physical problems
Divisions: Universiti Teknologi MARA, Negeri Sembilan > Seremban Campus > Faculty of Computer and Mathematical Sciences
Programme: Bachelor of Science (Hons.) (Mathematics)
Keywords: relationship, heat transfers, boiling eggs, water, peter barham's formula
Date: 2018
URI: https://ir.uitm.edu.my/id/eprint/49530
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