During the cooking food is changing its molecular structure due to transport of substrate and water. These processes cannot be described with a simple diffusion or imbibicion, however, their understanding is very important to understand the impact of food preparation and precooking, the cooking time and the structure and edibility of dishes. The project group has collaborated with researchers in the Netherlands (Delft University, University of Wageningen, the industry - Unilever) in the construction of a complex diffusion model of porous starch hidratacion.
COBISS.SI-ID: 2175844
In collaboration with researchers in the Netherlands (University of Delft, Wageningen University, the industry - Unilever) a method of optimizing the parameters of rapid 3D imaging has been developed. The method was used to monitoring processes in biological systems for the food industry. Specifically, it was used to monitor and analyze various types rice in cooking.
COBISS.SI-ID: 2157412