Description
Physical crushing ruptures plant cell walls to release enzymes and juices while creating fibrous texture.
Technical
Mechanical shear forces from pestle impact fracture parenchyma cells, releasing polyphenol oxidase (PPO) and papain enzymes while creating microfibril networks. Calcium pectate structures in cell walls partially degrade.
Culinary Significance
Creates signature textures for dishes like som tam while accelerating flavor extraction through increased surface area.
Science
Primary Reaction
Mechanical cell rupture
Parameters
Temperature
25°C optimal
18°C to 35°C range
Time
90 seconds
45 seconds – 3 minutes
Equipment
Clay mortar (krok)Wooden pestle (sak)