Physics of Cooking: Heat Transfer and Nutritional Retention

https://doi.org/10.55529/ijrise.22.29.40

Authors

  • O. C. Molua Physics Department, University of Delta, Agbor, Nigeria.
  • A. O. Ukpene Biological Sciences Department, University of Delta, Agbor, Nigeria.
  • Emagbetere. J. U Physics Department, College of Education, Mosogar, Nigeria.
  • C. P. Ukpene Home Economics Department, University of Delta, Agbor, Nigeria.
  • Apaokwueze. T.N Home Economics Department, University of Delta, Agbor, Nigeria.

Keywords:

Culinary Physics, Heat Transfer, Nutritional Retention, Cooking Methods.

Abstract

This article examines the field of culinary physics, investigating the complex correlation between heat transfer in cooking procedures and its influence on the nutritional content of food. By examining the mechanisms underlying heat transfer and their impact on the preservation of nutritional content, this study can bring about a transformative shift in culinary techniques. By attaining a state of balance between energy efficiency, sensory appeal, and the retention of essential nutrients, this research can revolutionize the field of cooking. This research endeavor's amalgamation of physics, home economics, and biology presents opportunities for a more profound comprehension of the culinary arts.

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Published

2022-03-20

How to Cite

O. C. Molua, A. O. Ukpene, Emagbetere. J. U, C. P. Ukpene, & Apaokwueze. T.N. (2022). Physics of Cooking: Heat Transfer and Nutritional Retention. International Journal of Research in Science & Engineering , 2(02), 29–40. https://doi.org/10.55529/ijrise.22.29.40

Issue

Vol. 2 No. 02 (2022): Feb-Mar 2022

Section

Articles
Copyright & Licensing

Copyright (c) 2022 Authors

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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