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Blog Posts Tagged Food Science

Fat-Washing Cocktails on an Industrial Scale

February 2, 2017

Bacon-flavored vodka? Pecan-infused bourbon? The fat-washing process extracts the flavors from fat and dissolves it into alcohol, and it can even be scaled up to an industrial level.

Finding the Best Coal Arrangement for Even Heat in a Grill

January 25, 2017

Pizza on the grill? It’s actually quite delicious. Here, we use heat transfer modeling to determine how the grill’s coals should be arranged for even heating.

Why Doesn’t the Ice Cream in a Baked Alaska Melt?

November 18, 2016

One dessert that is sure to amaze your dinner guests is the baked Alaska. This classic treat consists of ice cream placed on a bed of sponge cake and covered in meringue. Although the dessert goes into a hot oven to caramelize the meringue, the ice cream inside surprisingly remains frozen. In this blog post, we use the heat transfer simulation capabilities of the COMSOL Multiphysics® software to find out how the baked Alaska works.

Studying the Migration of Mineral Oil Hydrocarbons in Food Packaging

November 17, 2016

Food packaging is often composed of recycled materials, like newspapers or plastic, which may contain residual mineral oil inks. Traces of these potentially hazardous substances leftover from the recycled materials can migrate from the packaging to the stored food. To account for this, one research team developed a numerical model to analyze the migration patterns of mineral oil hydrocarbons for various packaging situations. Compared to experimental studies, their approach offers a more efficient and cost-effective way of optimizing food safety.

Optimizing the Hydration Operation in the Thermal Processing of Dates

August 16, 2016

Like many crops, the quality of dates is heavily impacted by agronomic practices. In Tunisia, for example, such elements have caused these soft edible fruits to become drier in nature. One approach to improving the quality of these dates is thermal processing, where the key unit of operation is hydration. Combining the power of experimental studies with simulation analyses, a team of researchers sought to optimize the hydration process in order to foster greater efficiency and reliability.

Using Apps to Optimize Induction Heating for Food Processing

August 1, 2016

Modern food processing techniques are constantly being analyzed and improved. To evaluate the efficiency of such techniques and the equipment that they utilize, researchers and engineers can turn to simulation tools like COMSOL Multiphysics. Numerical modeling apps are helping to bring this simulation power to a wider audience, accelerating the optimization of such processes along the way. Let’s see how this applies to the analysis of induction heating for food processing.

Modeling Fermentation in Beer Brewing Yields a Better Product

April 25, 2016

Behind every glass of beer is a series of steps that deliver its unique taste. Fermentation, the process during which sugars are converted into alcohol, is one of these important steps. With the help of COMSOL Multiphysics, we can study the fermentation process, identifying ways to optimize its efficiency and serve up a better-tasting beer.

Making a Recipe for the Perfect Soft-Boiled Egg with Simulation

March 31, 2016

Two professional chefs stand in a classroom, closely observing a soft-boiled egg. What may initially sound like a cooking class is actually part of a physics course offered at the Technische Universiteit Eindhoven (TU/e) in the Netherlands. Using COMSOL Multiphysics, students are investigating the science behind cooking the perfect soft-boiled egg. See how this innovative blend of simulation research and food science is teaching students how to build and test models.


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