Physics in turkey cooking: Revisit the Panofsky formula

Back in 2008, Panofsky gave an empirical formula, T=11.5W2/3, for turkey baking time, T, in hours vs turkey weight, W, in pounds, the so-called Panofsky formula or Panofsky constant. Compared to the previously existed recipes that are based on the simple linear relationship between turkey weight and...

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Autores principales:	Yifei “Jenny” Jin, Lisa R. Wang, Jian Jim Wang
Formato:	article
Lenguaje:	EN
Publicado:	AIP Publishing LLC 2021
Materias:	Physics QC1-999
Acceso en línea:	https://doaj.org/article/2bd83d3d122c4a279e810187f2ea0df0
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spelling	oai:doaj.org-article:2bd83d3d122c4a279e810187f2ea0df02021-12-01T18:52:06ZPhysics in turkey cooking: Revisit the Panofsky formula2158-322610.1063/5.0067811https://doaj.org/article/2bd83d3d122c4a279e810187f2ea0df02021-11-01T00:00:00Zhttp://dx.doi.org/10.1063/5.0067811https://doaj.org/toc/2158-3226Back in 2008, Panofsky gave an empirical formula, T=11.5W2/3, for turkey baking time, T, in hours vs turkey weight, W, in pounds, the so-called Panofsky formula or Panofsky constant. Compared to the previously existed recipes that are based on the simple linear relationship between turkey weight and baking time, the Panofsky formula provides a more accurate estimate for the baking time. For instance, a general guideline of 13–20 min/lb was widely recommended in all previous turkey baking recipes. In this work, we conduct a comprehensive study of the turkey baking process that leads to a mathematical derivation of the Panofsky formula under some approximations. We also generalize the Panofsky formula to define a general Panofsky formula, T=1PW2/3, where P is defined as the Panofsky constant. Under spherical approximations, we then apply an accurate physical solution of the heat transfer equation and use the rigorous solution with numerical methods to study the generalized Panofsky formula and the Panofsky constant. We found that the generalized Panofsky formula can be perfectly applied to all turkey baking scenarios for baking time calculations. Furthermore, we did a careful analysis of the Panofsky constant, which equals 1.5 in the original Panofsky formula. The dependency of the new Panofsky constant on thermal properties of the turkeys and other initial parameters of baking, e.g., initial and final center temperature of the turkeys, oven temperature, thermal conductivity, specific heat, and turkey’s density, was carefully analyzed and mapped out. The Panofsky constant, P, could vary from 1.1 to 1.9 depending on these thermal parameters.Yifei “Jenny” JinLisa R. WangJian Jim WangAIP Publishing LLCarticlePhysicsQC1-999ENAIP Advances, Vol 11, Iss 11, Pp 115316-115316-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Physics QC1-999
spellingShingle	Physics QC1-999 Yifei “Jenny” Jin Lisa R. Wang Jian Jim Wang Physics in turkey cooking: Revisit the Panofsky formula
description	Back in 2008, Panofsky gave an empirical formula, T=11.5W2/3, for turkey baking time, T, in hours vs turkey weight, W, in pounds, the so-called Panofsky formula or Panofsky constant. Compared to the previously existed recipes that are based on the simple linear relationship between turkey weight and baking time, the Panofsky formula provides a more accurate estimate for the baking time. For instance, a general guideline of 13–20 min/lb was widely recommended in all previous turkey baking recipes. In this work, we conduct a comprehensive study of the turkey baking process that leads to a mathematical derivation of the Panofsky formula under some approximations. We also generalize the Panofsky formula to define a general Panofsky formula, T=1PW2/3, where P is defined as the Panofsky constant. Under spherical approximations, we then apply an accurate physical solution of the heat transfer equation and use the rigorous solution with numerical methods to study the generalized Panofsky formula and the Panofsky constant. We found that the generalized Panofsky formula can be perfectly applied to all turkey baking scenarios for baking time calculations. Furthermore, we did a careful analysis of the Panofsky constant, which equals 1.5 in the original Panofsky formula. The dependency of the new Panofsky constant on thermal properties of the turkeys and other initial parameters of baking, e.g., initial and final center temperature of the turkeys, oven temperature, thermal conductivity, specific heat, and turkey’s density, was carefully analyzed and mapped out. The Panofsky constant, P, could vary from 1.1 to 1.9 depending on these thermal parameters.
format	article
author	Yifei “Jenny” Jin Lisa R. Wang Jian Jim Wang
author_facet	Yifei “Jenny” Jin Lisa R. Wang Jian Jim Wang
author_sort	Yifei “Jenny” Jin
title	Physics in turkey cooking: Revisit the Panofsky formula
title_short	Physics in turkey cooking: Revisit the Panofsky formula
title_full	Physics in turkey cooking: Revisit the Panofsky formula
title_fullStr	Physics in turkey cooking: Revisit the Panofsky formula
title_full_unstemmed	Physics in turkey cooking: Revisit the Panofsky formula
title_sort	physics in turkey cooking: revisit the panofsky formula
publisher	AIP Publishing LLC
publishDate	2021
url	https://doaj.org/article/2bd83d3d122c4a279e810187f2ea0df0
work_keys_str_mv	AT yifeijennyjin physicsinturkeycookingrevisitthepanofskyformula AT lisarwang physicsinturkeycookingrevisitthepanofskyformula AT jianjimwang physicsinturkeycookingrevisitthepanofskyformula
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Physics in turkey cooking: Revisit the Panofsky formula

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