蘋果批外冷內熱 (20)

it is true that the heat capacity of water is relative high yet in this issue, however, in my opinion, it is the crust that act like an insulating layer that helps to protect the heat lost from the inside.

this is the same when you were in the cold area, if you are insulating probably, under an infrared camera, the outside is cold, yet the insulating layer keeps you warm!

2010-06-15 13:18:45 補充：
I don't agree with Marco,

if the heat capacity of crust is high, then it should remain hot instead of cold.

the heat capacity of crust is low, because it is full of air, as a result of deep fried, since it is full of air, it act as a good insulating layer.

2010-06-15 13:21:35 補充：
"The crust has HIGH specific heat capacity, so it requires a lot of energy to rise its temperature."

when the pie came out of the oven, or oil, the surface is hot, and if the crust heat capacity is high, then the crust should remain hot, oppositely, it cool down very quickly,

2010-06-15 13:21:55 補充：
it does not have high heat capacity!

It is related to specific heat capacity, but not necessarily related to specific heat capacity of water.

It is related to the specific heat capacity of crust.

The crust has HIGH specific heat capacity, so it requires a lot of energy to rise its temperature.

As the temperature of the inner filling is not high enough to rise the crust's temperature, the crust remains "cool".