Brussel Sprouts Lab Report

The heating of brown beans, red cabbage, liver sausage and brussel sprouts was done in a water bath of 82.5°C. As can be seen in figure 1 the brussel sprouts heated up the quickest and took 11 minutes to come to a 77.5°C temperature or a 5°C lower temperature than the max. The other three heated up similarly with red cabbage taking 38 minutes, brown beans 42 minutes and the liver sausage taking the longest with 45 minutes.
Water was added to the brussel sprouts and that did have an effect on the heating time.

The expected time of the liver sausage to reach a temperature of 77.5°C was calculated using Fouriers number and Fouriers graph for cylindrical cans with same height and diameter. The equation (T_(1-) T_m)/(T_1-T_0 ) was used to find