Food Science

Explore the chemical and physical principles of cooking and baking.

Model the influence of temperature on the Maillard reaction for non-enzymatic browning of foods:

Evaluate the thermal energy stored in a steak cooked to various temperatures:

Examine the stages of carbonation for beverages following the life of a champagne bubble.

Compute the supersaturating ratio of a corked bottle of champagne:

Use the champagne supersaturating ratio to get the critical radius to form a bubble:

Get the initial acceleration of a bubble using standard densities:

Calculate the growth rate of a champagne bubble:

Solve for the terminal velocity of rising champagne bubbles:

Explore properties of materials used in cooking pans.

Get the thermal conductivity of frying pans to determine how rapidly the pan will heat up:

Compare the density of frying pans to help evaluate heat retention over time:

Discover how foods and fluids boil, freeze, flow and deform in response to forces and temperature changes.

Get the boiling point elevation for various stages of candy making:

Determine the freezing point depression for making ice cream:

Evaluate the influence of surface tension to viscous forces in honey:

Use disordered packing density to estimate how many small, uniform items can fit in a container:

Explore food elasticity and how it changes during cooking:

Explore egg quality, pasteurization, viscosity conversion and mechanical mixing.

Measure egg quality based on albumen height:

Measure the effect of heat treatment on microorganisms during beer production:

Convert between dynamic and kinematic viscosity for use in cooking oil processing:

Estimate the time for industrial mixing of medium-viscosity dressings and syrups: