Category: Other

Introduction and Summary of the Literature Review

Hi, my name is Léon and I am one of the students working on the physics of cooking project this year. We have had some problems with ICT and I have been meaning to post for a while since we have made a lot of progress. I think the best introduction to our work would probably be a quick summary of my literature review to give you an idea of the field in general.

I was quite surprised about the amount of literature on frying potatoes and about food in general. Scientists from all kinds of backgrounds have successfully applied objective methods and carefully thought through theories to cooking.

Exploring the polymorphic structures in Milk Chocolate, Dark Chocolate and Cocoa Butter

Michelle Tan || 7th October 2014

Abstract The analysis was carried out using X-Ray diffraction1–3 (XPertPro Panalytical) of polymorphic forms of Milk chocolate, Dark Chocolate and pure Cocoa Butter samples. Sugar was removed from the samples as sucrose signals interfere with those of cocoa butter. The XRD patterns obtained for the Milk Chocolate and Dark chocolate were compared to that of the pure cocoa butter. Strong peaks were observed at 4.16Å (Form I), 4.24Å (Form II), 4.24Å (Form III), 4.38Å (Form IV) and 4.56Å (Form V), which can be used to infer the various crystal structures of the polymorphs of cocoa butter.

FoodCycle charity event with Tom Aikens

Imperial College FoodCycle is organising a charity dinner cooked by Tom Aikens. It will be held on the 21 March 2011 at Whole Foods Market, High Street Kensington. FoodCycle is an organisation that uses raw food ingredients donated by various supermarkets and other suppliers, that would otherwise be wasted, to cook meals for people who cannot afford a hot meal. An excellent example to follow!