Pengaruh Suhu Awal Terhadap Pendinginan (Pembekuan) Fluida

Abstract

Nowadays, many food and beverage products utilize cooling or freezing processes. Ice is a drink that is always available everywhere and at all times. During the dry season, the demand for ice increases, while making ice takes a long time. Several years ago, scientists discovered that hot water freezes faster. This research was conducted to determine the effect of initial temperature on fluid cooling (freezing). Based on the results, it was found that water at a high temperature of 100°C freezes faster than water at a low temperature or room temperature of 27°C. This did not apply to cooking oil, because cooking oil at a low temperature of 27°C froze faster than cooking oil at 100°C. Based on the results of the research, it can be concluded that for water, a higher initial temperature accelerates the freezing process. Conversely, for cooking oil, a higher initial temperature slows the freezing process. The Mpemba effect can only occur in water; it does not occur in cooking oil.