Blog Posts Tagged Food Science
Why Does a Microwave Heat Food Unevenly?
It’s probably something we have all experienced. We get home, stick last night’s leftovers in the microwave, and sit down to have a nice meal — only to realize that the food is scalding hot one bite and freezing cold the next. This experience has prompted me on more than one occasion to wonder: Why does a microwave heat food so unevenly?
Food Science Leverages Simulations
As computer hardware becomes more powerful and affordable, simulations are becoming commonplace in new disciplines of science and engineering. Food science engineering is one such area, and there is no shortfall of publications using COMSOL Multiphysics for food-related simulations. Such kinds of analyses pretty much always require several types of physics to be practically relevant.
Non-Newtonian Fluids: The Pouring Ketchup Quandary
If you enjoy ketchup with your food, there’s a good chance you’ve experienced what we’ll call here the all-or-nothing ketchup quandary. You know, that moment when you reach for a new glass bottle of ketchup, remove the cap, and turn the bottle practically upside down — and then nothing happens. Intuitively, you shake or tap the bottle, and then suddenly your food is completely coated in ketchup (unless your reflexes are really good, of course). In this blog post, we […]
Modeling Temperature of a Wine Cellar
A lot of effort is put into inventing or improving existing technologies used to cool buildings, food, or any goods that need to be stored at a definite temperature. The reason is simple: adopting more efficient designs will result in achieving the same goal while consuming less energy. Both our balance sheet and the environment will benefit from these solutions. Here we will explore modeling temperature of a passive cooling design using a wine cellar as an example.
When Marshmallows Become Rock-hard
A while back, I bought a bag of marshmallows, indulged a bit, and then forgot about the opened bag for a few weeks. To my surprise, and disappointment, when my marshmallows cravings returned the top ones were rock-hard while the bottom ones were almost as soft as when I bought them. Why was this the case? By leaving the bag open, water had migrated from the marshmallows into the air.
The Science of Cooking, Multiphysics meets Food
It’s that time of year again for all the foodies out there; on January 29th the 2013 Bocuse d’Or will be in full swing with 24 chefs each representing their country, vying for the Gold Medal in the Olympic Games of the culinary world. In this biennial event, the chefs will have to combine classical and innovative cooking techniques to come out on top. At the last Bocuse d’Or in 2011, Gunnar Hvarnes propelled past the competition with the aid […]
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