Description
Smart‑sensor feedback loops enable precise real‑time control of protein, starch, and fat textures during cooking.
Technical
By monitoring protein denaturation via NIR spectroscopy, starch gelatinization through ultrasound acoustic‑emission, and fat rendering with thermal imaging and force sensors, the system dynamically adjusts heat input to maintain target shear modulus and gelatinization temperatures. This integration of spectroscopic, acoustic, and thermal data allows the preservation of desirable rheological properties while preventing over‑cooking or over‑gelation.
Science
Primary Reaction
Protein denaturation, starch gelatinization, fat rendering
Sensory Profile
Aroma ()
savorymeatybutterysubtlecaramelizedtoastednutty
Origin & History
Civilization