Tag Archive for 'Pasta' | Sci.News

Hwang et al. studied the capillary-induced coalescence of swelling pasta; they observed that, as pasta is cooked (hence, swollen and softened), capillary action more easily deforms the noodle, and two pasta noodles can coalesce with the shorter stick length: (a) picture of spaghetti aglio e olio; capillary adhesion between the noodles is induced by olive oil seasoned with garlic and pepper; (b) pasta radial and axial growth over time at 100 degrees Celsius cooking due to hygroscopic swelling; radial strain grows up to 70% of its original and axial strain up to 40% of its original after 30 min of cooking (at 100 degrees Celsius); pasta cross section shows color-gradient before it is sufficiently cooked. Image credit: Hwang et al., doi: 10.1063/5.0083696.

New Math Model Describes Swelling, Elasticity and Adhesion of Pasta as It Cooks

Apr 15, 2022 by News Staff

In new research, a team of researchers at the University of Illinois at Urbana-Champaign has documented how pasta — composed of starch granules —...