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.
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.
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.
They have cottage cheese which is probably close enough.