Exploring the physics principles in cooking
Keywords:Cooking, Phase transformation , Thermal conductivity , Specific heat, Thermal Diffusivity
A kitchen can be considered as a physics lab in which several concepts of heat and thermodynamics and mechanics can be visualized. The process of cooking can involve several phase transformations. Different terminologies used in cooking like steaming, frying, broiling, grilling can be related to rate of heat transfer. The taste of food can be considered as an output of time temperature transformation being cooked. The product of time, temperature and nature of medium used for cooking can decide the quality of food. Understanding the concept of thermal conductivity, specific heat and thermal diffusivity can lead to optimized time of cooking. Cooking can be used to demonstrate the law of conservation of angular momentum by spinning a raw egg and a boiled egg.
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