Maybe imagine a can of Rotel mixed in too, which I imagine would be pretty close to water.
I’ve noticed that my queso cools down annoyingly fast, and am curious at what rate it is releasing all of that tasty heat to the atmosphere of my countertop.
Another source of heat loss could be the latent heat of vapourization of water in the queso. This could be a significant contributor to cooling when the air is dry.
This would also be interesting to consider with the added variable of including a can of hormel no-beans chili to the ingredient list. For science, of course.
Beef seems to be a little bit better studied. I’d guesstimate a back of the envelope 0.6 kcal/kgC.
Velveeta just has to be lower though. If you aren’t keeping it in a crockpot it goes to shit so quick. A steak you need to rest off heat for a bit.
I guess you did just convince me that beanless chili has an actual purpose though. Might hold on to more heat at bare minimum.
Mix that chili with a block of cream cheese, heat it together until mixed completely. Serves as a party dip. Now you have two uses for beanless chili!
When you say cools down, do you mean changes from liquid phase to solid phase or drops temperature?
Looking for specific heat, so drop in temperature.
As far as phase change - it doesn’t really seem to truly “solidify” so idk if a heat of formation would be really relevant.
The solid phase of Velveeta is more like a gel but yeah. I figured you were asking about the skin that forms on top rather than the bulk temperature change.