Blog Posts Tagged Food Science
Better Brewing: Modeling Beer Fermentation
What’s brewing? Explore how modeling and simulation can be used to study the beer fermentation process, identifying ways to optimize its efficiency and serve up a better-tasting glass of suds.
From TV Signals to Toasting: Tuning a Yagi–Uda Antenna to Heat Muffins
See how modeling and simulation can be used to test an unconventional heating method. Here, we explore how a Yagi–Uda antenna performs as a hypothetical oven replacement to heat muffins.
The Use of COMSOL Multiphysics® in the Food Industry
Food for thought: Explore how previously failed products and the use of multiphysics simulation inspire innovation in the food industry.
The Science Behind Plant-Based Foods
You have probably heard of almond milk, coconut milk, and oat milk. But are you familiar with potato milk? This milk substitute hit grocery shelves in Europe in early 2022.
Model Balanced Heat Transfer, Bake a Better Apple Pie
Happy Pi Day! Here, we go over the best ingredient to use when preparing an apple pie, as well as how to model the heat transfer process that occurs in a pie as it is being baked in an oven.
Pasta alla Simulazione: Modeling an Extruder in COMSOL®
On an industrial scale, extruders mix and knead raw pasta dough. Avoid issues with looks, taste, and safety by modeling the extrusion process.
Extracting DNA: From Pumpkins to Mammoths
Here, we go over how to recover DNA from a pumpkin using a simple experiment, as well as how scientists made a recent breakthrough in DNA extraction research.
The Science Behind Cooking Caramel
Whether you’re adding it to brownies, crème brûlée, or an ice cream sundae, cooking caramel is a precarious task: One wrong move and it could burn and taste bitter or recrystallize and harden.