Question

2. You are having a crawfish boil and there is some discussion amongst your guests about the appropriate time to soak the crawfish after turning off the gas burner to obtain the correct amount of seasoning in the crawfish. After a quick Google search, you estimate the diffusivity of spices through a crawfish shell to be approximately 10-10 m2 /s.

a. Assuming the shells are approximately 0.5 mm thick and assuming the seasoning in the water is well mixed, estimate the soaking time you would need to bring the seasoning concentration on the crawfish (inside the shell) to approximately the same as the concentration in the surrounding water. Hint: start with the unsteady diffusion equation and determine the diffusive timescale T by non-dimensionalizing the equation, rather than solving the diffusion equation. This timescale should be in terms of parameters given in the problem statement, and will provide an estimate of the time required for transport.

b. Why might the vegetables sometimes taste more spicy than the crawfish?

Answer 1

In this solution some basic concepts and formulas of Mass Transfer are used. For more information, refer to any standard textbook or drop a comment below. Please give a Thumbs Up, if solution is helpful.

OYn Ft Sol v

2. HeNme ろ ne get Tim and cr 7-14$515 sec 의' 3mins which mahe ve dime or ara Saak more pces Shic

NOTE : Feel free to ask further queries. Your positive rating would be appreciated and motivate me !