Chapter 23. What Happens When You Cook?
- John B. Wachtman Jr.
Published Online: 26 MAR 2008
Copyright © 1992 The American Ceramic Society and The Porcelain Enamel Institute, Inc.
Proceedings of the 53rd Porcelain Enamel Institute Technical Forum: Ceramic Engineering and Science Proceedings, Volume 13, Issue 5/6
How to Cite
Faust, W. D. (1994) What Happens When You Cook?, in Proceedings of the 53rd Porcelain Enamel Institute Technical Forum: Ceramic Engineering and Science Proceedings, Volume 13, Issue 5/6 (ed J. B. Wachtman), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470313930.ch23
- Published Online: 26 MAR 2008
- Published Print: 1 JAN 1994
Print ISBN: 9780470375150
Online ISBN: 9780470313930
- food soils;
- submicroscopic condition;
- surface water attachment;
- cooking utensils;
- borosilicate glass
A study of food soils during cooking is reported. The appearance of a relationship to the submicroscopic condition of the surface, i.e., the surface water attachment, is noted. Cooking reactions also play a part in the adhesion of the food soils on cooking utensils.