Crunchy, Chewy, Creamy, Yummy
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https://doi.org/10.18260/2-1-370.660-128896摘要
Thermodynamics always wins. At least, that’s what I say in my thermo class, sometimes remembering to append “Eventually.” That “eventually” is important - if your grandparents, like mine, cooked soup to boiling, you perhaps had the experience of watching an ice cube dropped into a steaming bowl of soup. It melts, and the temperature equilibrates across the soup-system, and while it’s pretty rapid, the squirming and hungry three-year-old-me would tell you quite loudly that it was NOT instantaneous (had I known that word at the time). A component of freshness for many foods the world-over is how far from equilibrium that food is, with the off-the-shelf version a merely ok stand-in for what food-X ought to taste like. The transient behavior of food materials turns out to be la difference between fresh and stale, and one of the most sought after properties to stabilize by food designers.