Blog Posts Tagged Food Science
Finding the Best Way to Make Crêpes with Fluid Dynamics Research
The recipe for the perfect crêpe calls for flour, eggs, milk, sugar, butter, and…simulation? Fluid dynamicists used simulation to solve the optimal coverage problem for crêpe making.
Should You Freeze Your Coffee Beans?
Storing coffee beans in the freezer has been described as a clever life hack and a quick way to get frost and condensation in your favorite blend. Could food science research give us answers?
Keynote Video: Simulating the Drying of Cellular Foods
How about them (dried) apples? Empa uses multiscale modeling to analyze the dehydration of soft cellular food products, such as dried fruit, and scale their processes for mass production.
Can a Wine Cooler Actually Keep Your Beverage Cold?
When enjoying nice meals outside, some people use wine coolers to keep their beverages cold. But can a wine cooler actually keep a bottle of wine chilled, and if so, for how long?
Analyzing Heat and Mass Transfer During Cake Baking with Simulation
As you bake a cake, there are many complex heat and mass transport processes taking place behind the oven door. Take a closer look at the art and science involved in the cake baking process…
Fat-Washing Cocktails on an Industrial Scale
Bacon-flavored vodka? Pecan-infused bourbon? The fat-washing process extracts the flavors from fat and dissolves it into alcohol, and it can even be scaled up to an industrial level.
Finding the Best Coal Arrangement for Even Heat in a Grill
Pizza on the grill? It’s actually quite delicious. Here, we use heat transfer modeling to determine how the grill’s coals should be arranged for even heating.
Why Doesn’t the Ice Cream in a Baked Alaska Melt?
The ice cream in a baked Alaska stays frozen, even when placed in a hot oven. How is this possible? We investigate this mysterious dessert with heat transfer simulation.
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