View Single Post
  #9  
Old 07-27-2016, 06:49 PM
watchwolf49 watchwolf49 is offline
Guest
 
Join Date: Dec 2009
Location: State of Jefferson
Posts: 7,613
Quote:
Originally Posted by Machine Elf View Post
Even if the ambient air is extremely dry, the low temperature of the ice cream bar means that the micro-climate (at the immediate surface of the bar) will be at very high relative humidity. You won't see much moisture loss until the bar is melted and its temperature somewhere close to ambient.
We have air flow past the ice cream ... and if that air is dry we'll continually be picking up water vapor from the ice, more so if it's already melting. That was the key here, the ice cream doesn't appear to be melt even with 40F air flow over it. Something else has to be going on.

Last edited by watchwolf49; 07-27-2016 at 06:49 PM.