Phase Change Materials 2-5C
Date: Fall 2013
I am looking for a safe compound that phase changes solid to liquid between 2-5 Celsius. Can I blend oils like peanut oil with other fats to do this? act to the food's cooler temperature? What is it about iron that is not true of stainless? I would think that all of the metal> would handle the heat well, otherwise, why make a pan out of it?
The short answer is that you cannot blend different fats or oils to
get a desired, sharp freezing point. The main reason is that fats and
oils do not themselves freeze at a sharp, well-defined temperature.
Instead, as they get colder, they become progressively more "mushy"
until they become relatively solid.
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Update: November 2011