Vocabulary is essential for making a good fried rice – or so claim a group of researchers who represent a new job at the Department of Fluid Dynamics of the American Physical Society, the 71st annual meeting, to be held from 18 to 20 November at the Georgian World Congress center in Atlanta, Georgia.
Researchers, led by David Hu, professor of fluid mechanics at the George Washington Institute of Technology and his doctor, Hungtang, who were interested in cooking physics, and noticed that relatively little attention was paid to Chinese cuisine. In search of accumulating their curiosity, they focused on mixing-fri, which lies in the heart of the Chinese culinary style, which dates back to the 600th year of the Sui dynasty. The team tried to isolate the key elements of this honorable cooking technique.
As a first step, those videotaped experienced chefs while they made a fried rice in two restaurants in Taiwan. Buyers of the restaurant assumed that Ko was running a TV show, he was never assumed to have been engaged in a serious scientific investigation. After Ko returned to Georgia Tech, he and Hu closely followed the movement of the wolf during about two minutes of cooking, identifying a continuous repeat cycle of about a third of a second. Each of these 0.32 seconds of the cycle was broken into four different phases composed of two oscillating movements: the translational movement, in which the wok moves toward the cook and further from the cook, and the rotational or "movement" in which the wok is tilted back and forth . These two periodic movements share the same frequency, but are slightly out of phase.
The net effect, Hu said, is "flipping pancakes or juggling with rice." The key is that rice has to leave the wolf to cool because the wolf is very hot "- up to 1,200 degrees Celsius. So, the cook continuously throws rice in the air, grabs it, mixes it, and then flirts again the ingredients until the fake cooking bends and does not burn.
"Once we got to a mathematical model for cooking fried rice," Ko said, "we realized that it could easily be used as a robotic design." Previous robot attempts have been able to mix ingredients with trembling or rotation, Hu added, but no one could throw rice, which meant they could not cook at the high temperatures needed to produce fine carbon grains. "
Fried rice cooking is an extremely fast and stressful activity, and top chefs work at the limits of human abilities. "If there is an automated way to do this," Hu said, "this could be very useful."
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Presentation L28.12, "Physics of Frying Rice" Hungtang Ko and David L. Hu, it will be Monday, November 19th, 6:28 am. in room B316 of the Georgian World Congress Center in Atlanta. Summary: meetings.aps.org / Meeting / DFD18 / Session / L28.12