Exploring the physics principles in cooking
Keywords:
Cooking, Phase transformation , Thermal conductivity , Specific heat, Thermal DiffusivityAbstract
A kitchen can be considered as a physics lab in which several concepts of heat and thermodynamics and mechanics can be visualized. The process of cooking can involve several phase transformations. Different terminologies used in cooking like steaming, frying, broiling, grilling can be related to rate of heat transfer. The taste of food can be considered as an output of time temperature transformation being cooked. The product of time, temperature and nature of medium used for cooking can decide the quality of food. Understanding the concept of thermal conductivity, specific heat and thermal diffusivity can lead to optimized time of cooking. Cooking can be used to demonstrate the law of conservation of angular momentum by spinning a raw egg and a boiled egg.
Downloads
References
D Buay,S.K.Fuing,D Kuang,L Kuppan & V.H.Liew, (2006),How long does it take to boil an Egg.Revisited ,Eur.J.Phys,27,2006,119-131.
A boonkird and M.Medhisuwakul, (2018), Determining the degree to which an hens egg is cooked by boiling,SPC 2018,IOP Conference series,Journal of Physics,1144
Sanguansri Charoenrein, Nathdanai Harnkarnsujarit, Non-Equilibrium States and Glass Transitions inFoods,Woodhead Publishing,2017, 39-62,
Ashish Dhall, Amit Halder, Ashim K. Datta,Multiphase and multicomponent transport with phase change during meat cooking,Journal of Food Engineering, 113, 2,2012, 299-309
Omara, Adil & Abuelnuor, Abuelnuor & Mohammed, Hussein & Habibi, Daryoush & Taha, Obai,. Improving solar cooker performance using phase change materials: A comprehensive review. Solar Energy. 207. ,2020,539-563.
T. Watkins, P. Arroyo, R. Perry, R. Wang, O. Arriaga, M. Fleming, C. O'Day, I. Stone, J. Sekerak, D.Mast, N. Hayes, P. Keller, P. Schwartz,Insulated Solar Electric Cooking – Tomorrow's healthy affordable stoves?,Development Engineering,2,2017, 47-52,
Yrjo H. Roos,Phase transition and transformation in food systems,Hand book of Food Engineering,CRC Press,2006.
] lpaslan Turgut, Ismail Tavman & Sebnem Tavman, Measurement of Thermal Conductivity of Edible Oils Using Transient Hot Wire Method, International Journal of Food Properties, vol 12:4, pp 741-747, 2009.
Burr Zimmerman, Cooking for engineers, (2007),Article 22.
Casley.L.Flu,Density fun with cooking,California state science fair project,2005.J0513.
Rodr´?guez-Ram´?rez, L. M´endez-Lagunas, A. Lopez-Ortiz, and S. Sandoval Torres, True Density and Apparent Density During the Drying Process for Vegetables and Fruits: A Review,Journal of food science,77,12,2012,146-154.
Khongsak Srikaeo, John E. Furst, John F. Ashton, Robert W. Hosken,Microstructural changes of starch in cooked wheat grains as affected by cooking temperatures and times,LWT - Food Science and Technology,39, 5,2006, 528-533.
Downloads
Published
How to Cite
Issue
Section
ARK
License
Copyright (c) 2023 Subramaniyan Alagappan
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright on any article in the International Journal of Engineering and Applied Physics is retained by the author(s) under the Creative Commons license, which permits unrestricted use, distribution, and reproduction provided the original work is properly cited.
License agreement
Authors grant IJEAP a license to publish the article and identify IJEAP as the original publisher.
Authors also grant any third party the right to use, distribute and reproduce the article in any medium, provided the original work is properly cited.
2020 - 2023, International Journal of Engineering and Applied Physics (IJEAP) 
