Category - Food Physics Basics

Foods are so much more complex than you might think. Have you ever wondered why a chocolate mousse remains stable over time? Or why a salad dressing splits if you leave it out too long?

You can explain those phenomena by studying some interesting food physics!

What Is Water Activity (in Food)?

It is one of the most important parameters when determining the shelf life of foods. It’s what explains why your pie crust turns soggy over time. And it sounds more complicated than it is: water activity. For any...

beer foam

The Science of Foams in Food

Think you need to be a molecular gastronomist, pr a chef at a fancy restaurant to try your hand at making food foams? Nothing could be further from the truth! Even though a lot of articles online write about these...

distillation stages

How Liquor is Distilled – Raoult’s Law

We know how to make spirits (we discussed that here), and we know that to make spirits (or liquors) you need to distill fermented grains. Distillation isn’t just used in spirits production though. It is one of any...

Comparing flow of ketchup, syrup and water

An Introduction to Food Rheology – the Flow of Material

Within the food industry it is very important to understand how your food will behave. Will it be deformed (too) easily (a muffin), will it flow through a pipe (a pasta sauce), will it stay on your product (caramel...