It is said that cooking is an art, and baking is a science. However, researchers from Georgia Institute of Technology will not agree.
In a new study, researchers David Hu and Hunttang Co. used cooking science take a closer look at the cast methods used for fried rice and frying.
Hu and Ko noticed that there was little research on Chinese cuisine, and therefore they decided to identify the basic frying mechanisms that were part of the Chinese culinary tradition with at least 600 A.D.
First, the researchers observed and recorded chefs in Taiwan, making fried rice in a wok.
The team then used the video to track the wolf's movements. In general, the process of cooking fried rice was about two minutes, and Hu and Co. were able to break the process down to a system of repeated cycles and phases.
Each cycle lasted about a third of a second, and then the cycles were divided into four phases, where the chefs either tilted the pot or moved the pot back and forth.
Researchers have classified movements as translational and rotational, and both are necessary for frying.
A substantial part of cooking fried rice constantly throws or juggles rice, so no portion of rice touches the roast pot for too long.
By moving the vodka forward, backward and tilting it to the side, the ingredients are constantly stirred, prepared and cooled, so that the rice does not burn.
“As soon as we came up with a mathematical model of cooking fried rice. we realized that he could easily succumb to robotic design, ”Ko said.
Attempts were made to create a robot for frying, because the process is so laborious, but Hu explained that none of the robots can throw away the rice.
Now with this new research, researchers have a better basis for creating an automated frying machine, and the results shed light on the complex culinary processes associated with various culinary dishes.
The researchers presented their work on 71st Annual Meeting,
From Kay vandette, Earth.com Staff