The Virtual Cook: Modeling Heat Transfer in the Kitchen
DOI: 10.1063/1.882728
Physics and food go way back together. The eating of high‐energy, high‐protein animal flesh may well have made civilization and science possible, by providing adequate nourishment for the evolving, enlarging human brain. And prehistoric cooks were certainly among the world’s first applied scientists. They transformed matter through the controlled application of thermal energy, turning tough, microbe‐ridden, bland animal flesh into softer, safer, more flavorful food.
This article is only available in PDF format
References
1. H. C. Chang, J. A. Carpenter, R. T. Tbledo, J. Food Sci. 63, 257 (1998).https://doi.org/JFDSAZ
2. B. Hallström, C. Skjöldebrand, C. Trägardh, Heat Transfer and Food Products, Elsevier, London (1990).
3. N. E. Bengtsson, B. Jakobsson, M. Dagerskog, J. Food Sci. 41, 1047 (1976).https://doi.org/JFDSAZ
4. M. Dagerskog, Lebensmittel Wissenschaft und Technologie 12, 217 (1979).
5. M. A. Townsend, S. Gupta, W. H. Pitts, J. Food Process. Eng. 11, 17 and (1989).
6. H. McGee, The Curious Cook, North Point, San Francisco (1990).
7. D. A. Ledward, D. E. Johnston, M. Knight, eds., The Chemistry of Muscle‐Based Foods, Royal Society of Chemistry, Cambridge, England (1992).
8. Visit PDE Solutions, Inc Web site at http://www.pdesolu‐tions.com
9. F. Kreith, M. S. Bohn, Principles of Heat Transfer, 5th ed., PWS, Boston (1997).
More about the authors
Harold McGee, Palo Alto, California.
Jack McInerney, San Jose, California.
Alain Harrus, Menlo Park, California.
