Real world example: when I thaw frozen meat in 5L of warm water vs 20L of cold water, it thaws roughly in the same time for me (note, the warm water is not kept warm) - Which I guess means that the same amount of thermal energy is transferred to the meat over an equal time period. Does it make a difference for the freshness of the meat if I thaw it in warm water vs cold water, if it takes in the same thermal energy over the same time period? And do the bacteria that make it go bad care more about absolute temperature, or thermal energy?
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