dorsal/arxiv
View SchemaTasting edge effects
| Authors | Lyderic Bocquet |
|---|---|
| Categories | |
| ArXiv ID | physics/0612162 |
| URL | https://arxiv.org/abs/physics/0612162 |
| DOI | 10.1119/1.2426354 |
| Journal | American Journal of Physics, vol. 75, 148 (2007) |
Abstract
We show that the baking of potato wedges constitutes a crunchy example of edge effects, which are usually demonstrated in electrostatics. A simple model of the diffusive transport of water vapor around the potato wedges shows that the water vapor flux diverges at the sharp edges in analogy with its electrostatic counterpart. This increased evaporation at the edges leads to the crispy taste of these parts of the potatoes.
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"abstract": "We show that the baking of potato wedges constitutes a crunchy example of\nedge effects, which are usually demonstrated in electrostatics. A simple model\nof the diffusive transport of water vapor around the potato wedges shows that\nthe water vapor flux diverges at the sharp edges in analogy with its\nelectrostatic counterpart. This increased evaporation at the edges leads to the\ncrispy taste of these parts of the potatoes.",
"arxiv_id": "physics/0612162",
"authors": [
"Lyderic Bocquet"
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"doi": "10.1119/1.2426354",
"journal_ref": "American Journal of Physics, vol. 75, 148 (2007)",
"title": "Tasting edge effects",
"url": "https://arxiv.org/abs/physics/0612162"
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