Молекулярная гастрономия для креативных шеф-поваров (англ. язык) - страница 93

Молекулярная гастрономия для креативных шеф-поваров (англ. язык)

Sm = n/M*(((L/l) 1/3)*l) 2 ;

Sm =

n

L

l

.c

e

o

.

o

(2/3)

l 2

M

SM = n/M*1/2*L2 ;

SM =

n L 2

2 M

III.19.4.4.2. If we consider that the gas is dispersed in a single bubble:

If we consider that only one air bubble is created with the proteins to disperse the maximum

quantity of fat, the equation S would be:

Vm = 4/3*Pi (m/M*(((L/l) ^ (1/3))*l) ^2) ^3 ;

Vm = 4

3

p

m

L

l

.c e

o

.

o

(2/3)

l 2

M

.cccc e

o

....

o

3

VM = 4/3*Pi (m/M*1/2*L^2) ^3/2 ;

VM = 4

3

p

m L 2

2 M

.c

e

o

.

o

3

60 / 63

With m = 3 g and by multiplying by the number of Avogadro:

Vm = 6.78.108 m3, which represents a bubble of 100 m of diameter.

VM = 8.17.1015 m3, which represents a bubble of 100 km of diameter.

Note: Vm < V < VM

III.19.4.4.3. If we consider that the air is dispersed in several bubbles:

We can find the created volume by dividing the surface covered by our proteins by the surface of

a bubble, we find then the maximum number of formed bubbles. By multiplying by the volume of a bubble,

we so find the volume of air dispersed in the foam:

Vb

Sb

= 4

3

r

Vm = m/M*(((L/l)^(1/3))*l)^2 *4*r/3 ;

Vm =

4 m

L

l

.c

e

o

.

o

(2/3)

l 2 r

3 M

VM =

2 m L 2 r

3 M

With m = 3g and by multiplying by the number of Avogadro:

Vm = 8.71 m3

VM = 309.0 m3

Note : Vm < V <...

ated volume by dividing the surface covered by our proteins by the surface of

a bubble, we find then the maximum number of formed bubbles. By multiplying by the volume of a bubble,

we so find the volume of air dispersed in the foam:

Vb

Sb

= 4

3

r

Vm = m/M*(((L/l)^(1/3))*l)^2 *4*r/3 ;

Vm =

4 m

L

l

.c

e

o

.

o

(2/3)

l 2 r

3 M

VM =

2 m L 2 r

3 M

With m = 3g and by multiplying by the number of Avogadro:

Vm = 8.71 m3

VM = 309.0 m3

Note : Vm < V < VM

III.19.5. Conclusion:

This technique allows to heighten the taste of meringues, and to give a flavor to these without the

need to add a liquid to the preparation. Indeed, the tasty solution replace the water found in the egg

whites.

These meringues can be perfumed with any taste of an aqueous solution. The use of fat is

impossible, because the foam would fall down. In the case of salty meringues, the technique works, and

the meringues are tasty. However, this texture has to be improved.

III.19.6. Other suggestions openings, ideas, applications of the technology:

We can use this technique in recipes where egg whites are used, such as omelettes, cakes...

_

_

_

III.20. 6X°C eggs .

III.20.1. Objectives:

Determine the time of cooking of an egg at 65°C.xxxiv

III.20.2. Materials:

· An egg, of average size

· A Steam room marks MODULAR SALVA (Precision 3°C) fixed in 40°C.

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