Scaling behavior of coarsening Faraday heaps

Gerner, Henk Jan van; Weele, Ko van der; Meer, Devaraj van der; Hoef, M.A. van der

doi:10.1103/physreve.92.042203

Cited by 5 publications

(4 citation statements)

References 32 publications

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“…Around 1850 the chemist Justus von Liebig developed a manufacturing process for beef extracts, and founded a company, Liebig Extract of Meat Company . Later Nicholas Kurti, a physicist at Oxford University in 1969 presented a lecture The Physicist in the Kitchen important as a turning point in the relationship between since and cooking [36], [37]. Hervé This in 1980 together with Kurti created the molecular gastronomy, defined as ''a branch of science that studies the physico-chemical transformations of edible materials during cooking and the sensory phenomena associated with their consumption'' [38], [39].…”

Section: Culinary Evolutionmentioning

confidence: 99%

“…In 1984 Harold McGee released the book On Food and Cooking: the science and Lore the Kichen. Then in 1988 Hervé This wrote the Casseroles et Éprouvettes [33], [36], [40]. At the beginning of the 21st century there were some collaborations between chefs and scientists: Piere Gagnaire and Hervé This, Heston Blumenthal with Peter Barham and Andy Taylor, Andoni Luis Anduriz and Dani Garcia with Raimundo Garcia del Moral, Ferran Adrià with Pere Castells, and Davide Cassi and Ettore Bocchia [33].…”

Section: Culinary Evolutionmentioning

confidence: 99%

“…Where the use of the scientific method and knowledge was applied to improve control of a food preparation and development of new techniques. Molecular gastronomy knowledge was used to optimize ingredients and preparation methods, as well as to innovate [36]. Contributing to new cooking movements named avant-garde cuisine, experimental, creative, progressive, modernist, or techno-emotional [41], [42].…”

Section: Culinary Evolutionmentioning

confidence: 99%

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Designing for the senses through food design and psychophysiology

Mota¹,

Mata²,

Vilaseca³

et al. 2018

Experiencing Food, Designing Dialogues

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Nowadays there is a whole new approach to food and cooking. A meal involves a complex composition of textures, colours, shapes, tastes, aromas, flavours and sounds, resulting in gastronomical pieces which cause various sensations and emotions to consumers. Chefs should use knowledge from the areas of psychology, design, science, etc., and even work with professionals from these areas, as this interdisciplinary holistic approach, allows to achieve better results and improve sensory characteristics. Palavras-chave:Design de Alimentos; Psicofisiologia; Gastrofísica; Perceção Sensorial; Ergonomia; O prato seguinte, Drinkable Smoke, focado no sentido do cheiro está inspirado nas manhãs ensolaradas e na flora de uma floresta. Composto por tons claros e diferentes aromas terrosos. Óleo essencial de gengibre e de mandarina verde assim como ervas aromáticas, flores e especiarias foram aqui aplicados para enaltecer as características aromáticas. Carvão de pinho foi usado no processo de confeção e fumagem. O efeito da forma do recipiente em que um prato é servido na perceção de aroma e gosto foi VI avaliada tendo-se verificado que há uma influência significativa, particularmente na perceção do cheiro e do aroma. O estudo envolveu testes de análise sensorial com 33 empregados do restaurante El Celler de Can Roca, resultados obtidos foram sujeitos a uma análise estatística recorrendo aos programas IBM SPSS Statistic grad Pack 24 e XLstatics. A utilização de uma máquina fotográfica Flir termal T360, permitiu ainda obter registo térmico que foi relacionado com os resultados obtidos. Os resultados finais foram aplicados na conceção de duas peças de porcelana na Vista Alegre® a incluir na gama de Chefs' Collection. Os resultados foram apresentados na 1º Conferência Internacional em Food Design and Food Studies: Experiencing Food and Designing Dialogues [2].O prato principal focado na Audição aporta uma componente sonora: uma melodia de sons de floresta, água a correr, chilrear de pássaros, vento, brisa e ramos a partir. Relembra uma floresta, com flores, ervas, ramos de 100% chocolate preto, um rio, orvalho e humidade de uma floresta, mini vegetais e trufa preta.O seguinte prato do menu, Greenly Fresh, é focado no sentido do Gosto e é um limpa palato em que foram aplicados os conhecimentos descritos sobre como aumentar a eficiência deste tipo de preparações. Os sentidos, especialmente o paladar, tornam-se facilmente saturados e é importante aliviar e acorda-los de novo. Dado o conceito base, relacionado com os bosques, este prato representa a vegetação verde e os sabores ácidos. No design deste prato a psicologia da cor e a correspondência modal cruzada aforam consideradas. O último prato do menu, Beet Grains, é focado no sentido do Tato e foi concebido considerando as correspondências intermodais ou outros efeitos no nosso sistema somatossensorial. O elemento base é a beterraba, e representa o pôr do sol na floresta com cores como o roxo e vermelhos naturais conferidos pelas betalaínas. Cada um dos 15 elementos que a compõem pos...

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Section: Culinary Evolutionmentioning

confidence: 99%

Section: Culinary Evolutionmentioning

confidence: 99%

Section: Culinary Evolutionmentioning

confidence: 99%

See 1 more Smart Citation

Designing for the senses through food design and psychophysiology

Mota¹,

Mata²,

Vilaseca³

et al. 2018

Experiencing Food, Designing Dialogues

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show abstract

“…Other examples of how air affects the dynamics of a dense granular system include the production of so-called Faraday heaps on a vertically vibrated layer of millimeter-sized grains (Pak et al 1995;van Gerner et al 2007van Gerner et al , 2009Pastenes et al 2014;van Gerner et al 2015), the role of air in the Brazil nut effect (M öbius et al 2001, 2005), and the reversal of the Chladni patterns observed on a vibrating plate (van Gerner et al 2011). (a) The blown air effect explains why it is relatively easy to push a reversed glass into a granular bed (Clément et al 2011).…”

Section: Direct Measurement Of the Drag Force On An Impacting Objectmentioning

confidence: 99%

Impact on Granular Beds

Meer

2017

Annu. Rev. Fluid Mech.

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The impact of an object on a granular solid is an ubiquitous phenomenon in nature, the scale of which ranges from the impact of a raindrop onto sand all the way to that of a large asteroid on a planet. Despite the obvious relevance of these impact events, the study of the underlying physics mechanisms that guide them is relatively young, with most work concentrated in the past decade. Upon impact, an object starts to interact with a granular bed and experiences a drag force from the sand. This ultimately leads to phenomena such as crater formation and the creation of a transient cavity that upon collapse may cause a jet to appear from above the surface of the sand. This review provides an overview of research that targets these phenomena, from the perspective of the analogous but markedly different impact of an object on a liquid. It successively addresses the drag an object experiences inside a granular bed, the expansion and collapse of the cavity created by the object leading to the formation of a jet, and the remarkable role played by the air that resides within the pores between the grains.

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Computational morphology of debris and alluvial fans on irregular terrain using the visibility polygon

Chen

Capart

2022

Computers & Geosciences

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Scaling behavior of coarsening Faraday heaps

Cited by 5 publications

References 32 publications

Designing for the senses through food design and psychophysiology

Designing for the senses through food design and psychophysiology

Impact on Granular Beds

Computational morphology of debris and alluvial fans on irregular terrain using the visibility polygon

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