The+Great+Debate+---+Fried+Ice+Cream

** Great Debate on Fried Ice Cream **
Dear class,

It is wonderful that we had a great debate on fried cream today. I spent time thinking carefully about what you guys mentioned in class and came up with my own critique of what you guys mentioned and my own version of analysis.

This is how it goes..... I am placing my analysis (the time now is 1.27 am and I thinking about this great debate!) and

**your homework is to critique my critique!!**
This will be an interesting assignment.


 * This is my analysis... here it goes...**

> ** Time to fry the skin is less than time for ice cream to melt > Tfry less than Tmelt **
 * 1) **The condition for fried ice cream to work is**
 * 1) **This condition will only hold true if the skin fries quickly.**
 * 2) **For the skin to fry quickly, I propose it must be made of a material that gets crispy very fast. This would have something to do with the nature of the material.**
 * 3) **For this material to get crispy (or fried) very quickly, it must reach a suitable temperature (such that the water in the substance vaporises, which means getting fried successfully) quickly.**
 * 4) **For it to reach a suitable (frying) temp quickly, it must be able to absorb significant amount of heat energy in a short time. Hence, I propose the skin of the fried cream (to be exact the bread crumbs) must be of a low specific heat capacity such that it reaches a suitable frying temp. quickly.**
 * 5) **If it reaches a suitable temp. quickly, the condition for Tfry will be less than Tmelt.**
 * 6) **Although the skin is thin, Tfry is so short that conduction of heat energy from oil, through skin to ice cream is negligible.**
 * 7) **Also, because the skin is very thin, the issue of the skin being a good thermal insulator cannot be a factor in this problem.**

Therefore, in my closing, I will say that:

--- I agree that low specific heat capacity of the skin material is a deciding factor. --- Also another factor is that the skin must be made of a material that fries quickly. --- any factor that can result in Tfry less than Tmelt is a deciding factor --- I do not agree with students saying that the skin is a good thermal insulator. (the skin is too thin to consider this issue) --- In fact the thickness of the skin does not matter. As long as the surface bread crumbs fries quickly, the fried ice cream will work!

What do you think of my analysis? Please input your comments in the forum at the top of THIS page. You may create as many topic threads as neccessary.

Also, please see my critique to Zong Chen's analysis here. You may critique this as well.