GASTRONOMY UNIVERSE BY EYES OF PHYSICISTS

https://doi.org/10.4081/scie.2019.690

Autori

  • Andrey Varlamov | varlamov@ing.uniroma2.it Istituto Lombardo Accademia di Scienze e Lettere, Milano. SPIN-CNR, Roma, Italy.
  • Attilio Rigamonti Istituto Lombardo Accademia di Scienze e Lettere, Milano. Università degli Studi di Pavia, Italy.

Abstract

After a brief presentation of the general scenario to which the note is connected, the equations involved in some processes related to gastronomy and cuisine activity are derived, only by resorting to dimensional analysis. It is shown how the meat cooking time, or that one for spaghetti preparation can be quantitatively calculated on the basis of the heat conduction or thermal diffusion equations. The processes involved in baking of a good pizza (particularly in a wood oven!) or brewing a good coffee are addressed on the basis of scientific approaches.

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Pubblicato
2020-09-28
Statistiche
  • Abstract views: 319

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Come citare
Varlamov, A., & Rigamonti, A. (2020). GASTRONOMY UNIVERSE BY EYES OF PHYSICISTS. Istituto Lombardo - Accademia Di Scienze E Lettere - Rendiconti Di Scienze. https://doi.org/10.4081/scie.2019.690