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Blog Posts Tagged Food Science

From TV Signals to Toasting: Tuning a Yagi–Uda Antenna to Heat Muffins

December 29, 2023

See how modeling and simulation can be used to test an unconventional heating method. Here, we explore how a Yagi–Uda antenna performs as a hypothetical oven replacement to heat muffins.

The Use of COMSOL Multiphysics® in the Food Industry

October 13, 2022

Food for thought: Explore how previously failed products and the use of multiphysics simulation inspire innovation in the food industry.

The Science Behind Plant-Based Foods

May 10, 2022

You have probably heard of almond milk, coconut milk, and oat milk. But are you familiar with potato milk? This milk substitute hit grocery shelves in Europe in early 2022.

Model Balanced Heat Transfer, Bake a Better Apple Pie

March 14, 2022

Happy Pi Day! Here, we go over the best ingredient to use when preparing an apple pie, as well as how to model the heat transfer process that occurs in a pie as it is being baked in an oven.

Pasta alla Simulazione: Modeling an Extruder in COMSOL®

February 14, 2022

On an industrial scale, extruders mix and knead raw pasta dough. Avoid issues with looks, taste, and safety by modeling the extrusion process.

Extracting DNA: From Pumpkins to Mammoths

October 26, 2021

Here, we go over how to recover DNA from a pumpkin using a simple experiment, as well as how scientists made a recent breakthrough in DNA extraction research.

The Science Behind Cooking Caramel

April 6, 2021

Whether you’re adding it to brownies, crème brûlée, or an ice cream sundae, cooking caramel is a precarious task: One wrong move and it could burn and taste bitter or recrystallize and harden.

Approaching an Electrochemical Model from Scratch: Lemon Battery

May 5, 2020

The lemon battery: A high school chemistry experiment, and a great example when learning the general process for how to set up electrochemistry and battery models from scratch.


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