Influence of cooking duration on food

the cooking time heavily influences how cooked a specific food is.

What is the concrete influence of the cooking time on a specific food ?

Potatoes

Objective: Prove that the length x is proportional to the sqare root of cooking time t

Pasta

Objective: Prove that the elasticity of pasta depend on time t and define scientifically "Al Dente"

What is the concrete influence of the cooking time on a specific food?

Aim of the Experiment:

Objective: how the cooking time influences the cooked radius of the potato ?

Proving that x ∝ sqrt(t)

Equation of the convection process is:

x ∝ K*s*sqrt(t)*f(T-Tc)

Convection: Heat process found in cooking method, like boiling the potatoes.

- K the thermal diffusivity of the food

- s the specific heat of surrounding fluid (water)

- T the temperature of fluid

- Tc the required final temperature (center of potato)

x ∝ K*s*sqrt(t)*f(T-Tc)

Chickpea flour

- Use a beaker and fill 100 mL of water

- measure length for 150mL

- put potato on water and measure water level

- cross-product to get volume of water + potato

- substract water volume to get volume of potato

Our Experimental set-up

- put potato in boiling water during various times

- remove it and put it in cold water to stop cooking

- cut it in half to observe inside

- measure translucent ring (x) in 3 differents points

uncertainty of caliper is 0.01cm (his precision)

Results:

Average:

Standard Deviation :

Calcul and measure:

Potato 1: 170 - 100 = 70mL = 70cm3

Potato 2: 163 - 100 = 63mL = 63cm3

Potato 3, 4, 5 and 6: 150 - 100 = 50cm3

Graphics x(t)

x : length of the translucid ring

t : cooking time

blue: modelisation of function x(t)

red: "normal" square root function

-> x(t) looks like a square-root function ?

graph x(t=sqrt(t))

x ∝ sqrt(t) is verified

graph without modelisation of sigma(t) and x(t)

graph with modelisation of sigma(t) and x(t)

Conclusion:

convection equation is proved by our experiment

x(t), length of the cooked ring depending on time ressembles a square root function

x(sqrt(t)) is a linear function, so x is proportional to sqrt(t).

standard deviation sigma(t) depending on time.

Suggestions:

Need value or expression of K, s, and a thermometer for T
Better material: more potatoes , same properties
Study other foods for others properties

Conclusion and suggestion for future work

Table with our values

Pasta Lab Work

45' preparation time

-Shorter cooking time results in stiffer pasta

-"Al dente" is the perfect middle between stiff and soft -> 8 minutes cooking time

-Better results with better equipment and measuremnt methods

-Some of our values are most likely wrong due to small imprecisions

Conclusion

Thank you!

Influence of cooking duration on food

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