The physics of tossing fried rice
The physics of tossing fried rice
复制标题
炒饭的物理原理
DOI：
10.1098/rsif.2019.0622
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发表时间：
2018
影响因子：
3.9
通讯作者：
D. Hu
中科院分区：
文献类型：
--
作者：
Hungtang Ko;D. Hu
炒饭是一种有着1500年历史的菜肴，使用炒锅翻炒，这种技术使食物能够承受1200°C的温度而不会燃烧。高速甩锅可能是导致肩痛的原因之一，64.5%的中国餐馆厨师报告称肩痛。在这项实验与理论相结合的研究中，我们报告了五位专业餐厅厨师的甩锅运动学。甩锅的周期为0.3秒，涉及两个方向的运动：平移，使米饭沿着锅滑动，旋转，将米饭抛向空中。我们报告所选择的运动学的厨师，并使用一个理论模型来预测基于抛射运动的轨迹。使用我们的模型，我们排名所有可能的运动学方面的三个指标：被抛出的大米的比例，其飞行高度和角位移的大米。我们确定了一个最佳的制度，使炒饭，并建议的方式，炒锅折腾可能会有所改善。这项研究可能会启发炒菜机器人和外骨骼的设计，以减少专业厨师肌肉拉伤的发生率。
Fried rice is a 1500-year-old dish that is prepared using wok tossing, a technique that enables food to undergo temperatures of 1200°C without burning. Tossing of the heavy wok at high speed may be one contributor to shoulder pain, which is reported by 64.5% of Chinese restaurant chefs. In this combined experimental and theoretical study, we report the wok tossing kinematics of five professional restaurant chefs. The wok toss has a period of 0.3 s and involves two directions of movement: translation, which slides the rice along the wok, and rotation, which throws the rice into the air. We report the chosen kinematics of the chefs and use a theoretical model to predict the trajectory of rice based on projectile motion. Using our model, we rank all possible kinematics in terms of three metrics: the proportion of the rice that is tossed, its flight height and the angular displacement of the rice. We identify an optimal regime for making fried rice and suggest ways that wok tossing may be improved. This study may inspire the design of stir-fry robotics and exoskeletons to reduce the rate of muscle strain injury among professional chefs.