Examples for

Food Science

Food science is the study of the physical, chemical and biological characteristics of food. It explores how ingredients behave under various conditions and change during cooking. Food science contributes to innovation in food development and improvements in food safety.

Nutrition Science ›

Retrieve detailed nutritional data to help make healthy food choices.

Beverage Carbonation

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

Compute the supersaturating ratio of a corked bottle of champagne:

supersaturating ratio, 6 atm

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

critical radius for bubble creation, supersaturating ratio 5

Get the initial acceleration of a bubble using standard densities:

initial acceleration of a bubble

Calculate the growth rate of a champagne bubble:

calculate bubble growth rate, numerical prefactor 0.7, scaling factor 0.63, 10°C, 1.48 mPa s, 1.41*10^-9 m^2/s, 212 mol/m^3

Solve for the terminal velocity of rising champagne bubbles:

terminal velocity of rising bubbles, numerical prefactor 0.7, 1.48 mPa s

Food Preparation ›

Examine the science of brines, marinades and emulsions.

Solve for how far a salt brine will penetrate into refrigerated chicken over time:

diffusion distance, diffusion constant 9*10^-10 m^2/s, 2 hours

Using a beef muscle tissue diffusion constant, compute the time it takes for marinade to diffuse a certain distance:

diffusion distance, compute time, diffusion constant of 2.4*10^-9 m^2/s

Calculate the surface tension of droplets in an emulsion:

liquid surface tension, 0.014 mN, 0.002m

More examples

Baking & Cooking

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:

Arrhenius equation first order rate constant, 75 kJ/mol, 180 C, 1.0*10^6 per second

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

heat transferred, 8 oz mass, from 4 °C to 60 °C, specific heat 2.7 kJ/(kg K)

Cooking Pan Materials

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 thermal conductivity of copper, aluminum, iron, carbon steel, stainless steel

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

compare the density of copper, stainless steel, iron, carbon steel, aluminum

Food Processing

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

Measure egg quality based on albumen height:

calculate Haugh unit for egg that is 57g

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

Pasteur units for beer, 60°C, 20 min

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

40 cP, 0.95 g/cm^3, convert viscosity

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

mixing time, 2700L, 3 rps

RELATED EXAMPLES

Food Physical Properties

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:

boiling point elevation, 32 mol/kg

Determine the freezing point depression for making ice cream:

freezing point depression, 0.83 mol/kg

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

Calculate Laplace number, 0.05 N/m, 1420 kg/m^3, 0.01m, 10680 cP

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

get particle number for volume fraction 0.64, 1L volume, particle volume 0.72cm^3

Explore food elasticity and how it changes during cooking:

calculate Young's modulus, 2N load, 30mm length, 16cm^2 area, 4mm deformation