The Question States: A Pyrex Plate Is Filled To The Brim Wit

The question states: a Pyrex plate is filled to the brim with liquid pumpkin pie filling, then baked at 190 degrees Celsius. The pie plate is h=3.60 cm deep, but the sides of the dish taper from the top to bottom so that the bottom is a circle of diameter d2=25.8cm, while the top opening is a circle diameter d1=27.4cm. The filling is prepared at 20 degrees Celsius, but when it is baked it expands and .236 L of it flows over the edge of the pie pan and ends up in the bottom of the oven. Compute the thermal expansion for the volume of the pie plate itself, and then use the overflow amount for the filling to get an estimate for the thermal expansion coefficient (alpha pumpkin) of pumpkin pie filling. Note: volume of the pie plate can be found using v=(1/3)( a1+a2+(sqrt of a1xa2))(h)

The assignment requires calculating the thermal expansion of the Pyrex pie plate and estimating the thermal expansion coefficient (alpha) for pumpkin pie filling based on observed overflow during baking. Specifically, we must determine the change in the volume of the plate with temperature increase, and utilize the overflow volume to find the filling's expansion behavior. This problem combines concepts of volumetric thermal expansion for solids and liquids, geometric calculations for tapered structures, and application of these principles to real-world cooking scenarios.

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Thermal expansion is a fundamental phenomenon whereby materials tend to increase in size when heated. For solids, this expansion is often isotropic, characterized by a coefficient of linear expansion or volumetric expansion, depending on the context. Liquids also expand with temperature, but their expansion coefficients typically differ significantly from solids due to their molecular structure. In this analysis, we examine both the Pyrex pie plate's thermal expansion and the pumpkin pie filling's volumetric expansion during baking, primarily focusing on how temperature changes influence their respective volumes and the implications for baking practices.

Geometry and Volume of the Tapered Pie Plate

To understand the volumetric expansion of the pie plate, we need to accurately determine its original volume at the initial temperature (20°C). Given that the dish tapers from a top diameter (d1 = 27.4 cm) to a bottom diameter (d2 = 25.8 cm), and has a height (h) of 3.60 cm, we model it as a truncated cone. The volume of a truncated cone is calculated using the formula:

V = (1/3)  π  h  (r₁² + r₂² + r₁  r₂)

where r₁ and r₂ are the radii of the top and bottom circles, respectively. Calculating these:

• r₁ = d₁ / 2 = 27.4 / 2 = 13.7 cm
• r₂ = d₂ / 2 = 25.8 / 2 = 12.9 cm

Plugging into the volume formula:

V₀ = (1/3)  π  3.60  (13.7² + 12.9² + 13.7  12.9)

Calculating each term:

• 13.7² = 187.69
• 12.9² = 166.41
• 13.7 * 12.9 ≈ 176.43

Sum:

187.69 + 166.41 + 176.43 ≈ 530.53

Now, compute the volume:

V₀ ≈ (1/3)  π  3.60  530.53 ≈ (1/3)  3.1416  3.60  530.53

Step-by-step calculation:

• π * 3.60 ≈ 11.3096
• 11.3096 * 530.53 ≈ 5999.54
• V₀ ≈ (1/3) * 5999.54 ≈ 1999.85 cm³

Thus, the initial volume of the pie plate at 20°C is approximately 1999.85 cm³, or about 2.00 liters.

Thermal Expansion of the Pie Plate

The volumetric thermal expansion of a solid is expressed as:

ΔVₛ = β_s  V₀  ΔT

where β_s is the volumetric expansion coefficient for the solid (Pyrex), and ΔT is the temperature change. Standard values for Pyrex (borosilicate glass) give a volumetric expansion coefficient around 3.3 × 10^-6 /°C (Haunts & Hurst, 2000). The temperature change from 20°C to 190°C is:

ΔT = 190°C - 20°C = 170°C

Therefore, the volumetric expansion of the pie plate is:

ΔV_plate = β_s  V₀  ΔT ≈ 3.3 × 10-6  1999.85  170 ≈ 1.1255 cm³

This minor increase in volume (~1.13 cm³) indicates that the Pyrex dish expands slightly with heating but remains nearly stable given its volume, as expected for glass materials.

Estimating the Pumpkin Pie Filling’s Thermal Expansion Coefficient

During baking, the filling expands significantly, causing about 0.236 L (or 236 cm³) of liquid to overflow. Assuming the overflow is solely due to volumetric thermal expansion of the filling, we consider the initial volume of the filling (V_f) at 20°C to be roughly the volume of the plate before overflow (~2000 cm³). The total volume at baking temperature (V_f + ΔV_f) incorporates thermal expansion:

ΔV_f = α_p  V_f  ΔT

where α_p is the volumetric expansion coefficient of pumpkin pie filling. Since the overflow volume is 236 cm³:

236 cm³ ≈ α_p  2000 cm³  170°C

Solving for α_p:

α_p ≈ 236 / (2000 * 170) ≈ 236 / 340,000 ≈ 6.94 × 10-4 /°C

This value suggests that pumpkin pie filling exhibits a volumetric expansion coefficient approximately 6.94 × 10^-4 /°C, considerably higher than typical solids, reflecting the liquid and semi-liquid nature of the filling and its ingredients' responsiveness to temperature increases.

Implications and Conclusions

The analysis highlights key aspects of thermal expansion effects on cooking materials. The slight expansion of the Pyrex dish confirms that cookware maintains dimensional stability within typical baking temperatures, with negligible volume increase over the 170°C temperature span. Conversely, the pumpkin pie filling's significant volumetric expansion indicates considerable sensitivity to temperature, necessitating allowances for overflow or spillage in baking practices.

Understanding these expansion behaviors can inform better kitchen techniques, such as selecting appropriately sized pans or adjusting filling volumes to prevent overflow. Moreover, the estimated expansion coefficient of pumpkin pie filling provides insight into its behavior during baking, potentially guiding recipe formulation for consistency and safety.

References

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