Articoli
Volume 153 • (2019) Rendiconti - Classe di Scienze Matematiche e Naturali
https://doi.org/10.4081/scie.2019.690
GASTRONOMY UNIVERSE BY EYES OF PHYSICISTS
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Ricevuto: 28 settembre 2020
Pubblicato: 28 settembre 2020
Pubblicato: 28 settembre 2020
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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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Come citare
GASTRONOMY UNIVERSE BY EYES OF PHYSICISTS. (2020). Istituto Lombardo - Accademia di Scienze e Lettere - Rendiconti di Scienze. https://doi.org/10.4081/scie.2019.690