[Physics] Defrosting a chicken breast and the laws of thermodynamics

entropytemperaturethermodynamics

I was wondering how we could apply the laws of thermodynamics to defrosting some chicken breasts.

I noticed that when I put a bag of frozen chicken breasts in lukewarm water the defrosting process is sped when compared with leaving on the counter or in the fridge. This makes sense due to the higher temperature. Does the temperature of the chicken breast tend to the temperature of the water? And in turn what does the temperature of the water tend to?

In summary, how would you use the laws of thermodynamics to determine the most efficient way to defrost a chicken breast?

Update:
Thanks to the answer and comments from @JohnRennie below, I'm updating the question to be slightly more specific.

The situation is slightly different now just so I can clear the situation in my mind and get a better grasp on the concept of temperature equilibrium:

I have the following set – up:

I have two sinks filled with water. One is filled with lukewarm (LW) water and the other with cold (CW) water each sink with their own frozen chicken breast. Can we use thermodynamics to decide which chicken breast would tend to room temperature the quickest?

The reason for the change in question is that (correct me if I'm wrong) that the two sink systems will eventually tend to temperature of the "kitchen" system but how do we figure out which one gets there first?

Best Answer

The laws of thermodynamics are the basic principles that form the foundation of the subject, but that doesn't mean they are the best starting point for analysing systems.

In this case frozen chicken breasts defrost faster in water than in air of the same temperature because:

  1. water has a higher specific heat than air

  2. water has a higher thermal conductivity than air

The higher specific heat means that for every 1 degree drop in temperature water delivers more heat to the chicken than air does, and the higher thermal conductivity means water delivers that heat faster than air does.

The laws of thermodynamics are involved. For example the first law tells that that because energy is conserved the energy that heats up the chicken must come from the energy released by cooling down the water/air. The second law tells us that the cold chicken/warm water system will equilibrate to a uniform temperature. but neither are useful in determining the kinetics of the process.

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