The United States: How Does the Food Industry "Study"?

My tutor “Boss” once received a project to help a company selling “fried noodles” understand the state of the sauce's absorption on the fried dough and what factors are affected. The goal is to retain more seasoning.

What's the point of doing this? In fact, the food industry is mainly puerile. Reducing costs can bring competitive advantages and profits to producers. For the fried noodles, the portion of seasoning that has fallen from the dough is actually wasted. In order to allow consumers to have enough seasoning on the dough, it can only be solved by adding more ingredients. Knowing how patches retain the seasoning reduces waste and saves costs.

This kind of research is very simple to say. It is to change conditions and see how much spices are on the patch. However, it is actually difficult to do: First of all, you have to make sure that the pieces you blow out are the same. If the patch used for each experiment is not the same, then the results produced cannot be compared. Second, how difficult it is to measure how much seasoning falls is also difficult, depending on the time and intensity of the jitter.

The boss recruited a younger sister and sister to do the project. He said that it was a project that was done in the laboratory. It was fried in the laboratory. The requirement was that there was no significant difference in each blow. It is not difficult to make fried noodles itself. The trouble is that there is no obvious difference.

Fortunately, Xiao Shi Mei operates a variety of kitchen utensils to be handy. After groping for two or three months, she finally determined that the technical details of the various aspects of the production process of the fried noodles should be taken as scientific research to make things look simple. It is indeed very time-consuming to standardize the operation process.

Followed by measurement. The measuring device is placed in a wind tunnel with a shelf. The air duct is connected to the air duct through a flow meter, the air flow rate can be precisely controlled, and the angle of the shelf can also be arbitrarily adjusted to the angle of the sheet in the vertical direction. Shimei's job is to sprinkle powdered spices on the fried dough pieces according to the company's usage, put them on a shelf, blow them with different flow speeds under different angles, and then remove the dough pieces and weigh them with the balance. How much is reduced to calculate the amount of concocted food.

The "real research" is to change the operating parameters one by one and blow out different patches to see if they have the ability to finally stick to the seasoning. For example, the sauce is divided into different thickness components by a sieve, fried with different viscosities, the surface tension of the oil is changed with a surfactant, the time for oil absorption at the end of the napkin is changed, and the oil content of the finished dough piece is different.

In the following year or so, Shimei did not blow the masks or weigh in the lab, she went to the lab in the lab below. More than a year later, she had countless data. By translating those data into graphs, she found that the use of high-viscosity oils (such as olive oil) had more of a seasoning that had been blown out of oil than low-viscosity oils (such as soybean oil). However, this result is only of academic significance and has no commercial value. Considering the price of olive oil, it is more cost-effective to put more spices. In addition, when the surface tension of the oil is high, the fried dough sheet will contain more seasoning. If the oil is fried for a large number of times, the surface tension will drop. Therefore, the oil of the fried dough must be changed frequently. This is probably something the manufacturer does not want to see. Another conclusion is that the dough with high oil content has a stronger ability to hold the seasoning, so long as the time for adsorption or dripping oil is shortened, the residual oil on the dough sheet will be higher. However, this article is obviously subject to nutritional considerations.

One of the unexpected conclusions is that for different thicknesses and seasonings, the coarse seasonings are more stained. Finally, the boss turned out to use mathematical methods to prove that for the same kind of material, the adsorption between large particles and patches was stronger than that of small particles.

I often say that I am "in the laboratory to study cooking." If we really use scientific methods to conduct in-depth discussions, there are indeed many small openings that can be used for cooking.

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