Swelling, softening, and elastocapillary adhesion of cooked pasta
Swelling, softening, and elastocapillary adhesion of cooked pasta
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DOI：
10.1063/5.0083696
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发表时间：
2022-04-01
影响因子：
4.6
通讯作者：
Tawfick, Sameh
中科院分区：
文献类型：
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作者：
Hwang, Jonghyun;Ha, Jonghyun;Tawfick, Sameh
烹饪过程中遇到的各种化学和物理反应每天都将我们与科学联系在一起。在这里，我们从理论上和实验上研究的膨胀和软化的面食，由于液体吸胀以及弹性变形和粘附的面食，由于毛细作用力。当水在烹饪过程中扩散到意大利面中时，随着淀粉的膨胀和松弛，它从外到内逐渐变软。软化遵循三个顺序的制度：制度I，硬玻璃状区域，显示出缓慢的模量随烹饪时间的减少;制度II，玻璃状到橡胶状过渡区域，或皮革状区域，其特征在于弹性模量非常快，几个数量级的下降和制度III，橡胶状区域，具有约四个数量级的渐近模量低于生面食。我们目前的实验和理论来捕捉这些制度，并将它们与溶胀相关的异质微观结构的变化。有趣的是，我们观察到一个模量下降的两个数量级的范围内的“铝齿”烹饪时间，我们发现的模量是非常敏感的量的盐添加到沸水。虽然大多数厨师都可以通过品尝意大利面的质地来衡量意大利面，但我们提出的实验只需要用尺子测量，就可以精确地提供针对各种意大利面形状进行微调的最佳烹饪时间。由AIP Publishing独家授权出版。
The diverse chemical and physical reactions encountered during cooking connect us to science every day. Here, we theoretically and experimentally investigate the swelling and softening of pasta due to liquid imbibition as well as the elastic deformation and adhesion of pasta due to capillary force. As water diffuses into the pasta during cooking, it softens gradually from the outside inward as starch swells and relaxes. The softening follows three sequential regimes: regime I, the hard-glassy region, shows a slow decrease in modulus with cooking time; regime II, the glassy to rubbery transition region, or leathery region, is characterized by a very fast, several orders of magnitude drop in elastic modulus and regime III, the rubbery region, has an asymptotic modulus about four orders of magnitude lower than the raw pasta. We present experiments and theory to capture these regimes and relate them to the heterogeneous microstructure changes associated with swelling. Interestingly, we observe a modulus drop of two orders of magnitude within the range of "al dente" cooking duration, and we find the modulus to be extremely sensitive to the amount of salt added to the boiling water. While most chefs can gauge the pasta by tasting its texture, our proposed experiment, which only requires a measurement with a ruler, can precisely provide an optimal cooking time finely tuned for various kinds of pasta shapes. Published under an exclusive license by AIP Publishing.