Heat Transfer in the Kitchen – Exercises

You are cooking spaghetti in boiling water (Figure 104.1). Two processes control the quality of the pasta: wheat starch gelatinization, which occurs at 60 °C, and protein coagulation (necessary to avoid disintegrating spaghetti) at temperatures above 80 °C. The pasta is cooked when 95% of the volume is gelatinized, lasting around 9 minutes. Figure 104.1 The setup. https://s3-euw1-ap-pe-df-pch-content-public-p.s3.eu-west-1.amazonaws.com/9780429168703/e82a6397-708c-4250-bce7-bddaf889e4b8/content/fig104_1.tif"/>