A failed Fondue served in Switzerland, every cook and every cooking to shame. To be liquid, rubbery, or divorced: you can’t. The ETH Zurich has now explored the flow speed. Conclusion: a Minimum of three per cent, strength is in need of the Fondue.
A typical Fondue consists of equal parts of gruyère and Vacherin cheese. Wine and strength. From the skilful mixture of these three factors depends on, well, whether or not the Fondue remains of the bread and how its consistency in the mouth. The resistance to flow or viscosity is decisive, such as the Zurich researchers found in your project “Rheology of Swiss Cheese Fondue”.
in Order to investigate the flow behaviour of the melted cheese, the three researchers from ETH Zurich with a ball by the cheese mass and the masses of the resistance with a so-called Rheometer. With complex, fat-containing samples, namely, the science of Flow rates. The Fondue is a knowledge gap gaped.
at Least three percent strength
to go To the thing on the reason, an experiment where the two men and a woman with a larger or smaller additions of wine and acid, as well as strength. An important lesson for a successful Fondue: Both more wine and more acid will lead to a decreased viscosity.
Higher amounts of starch, however, the cheese mass to make it thicker. The ideal formula, the scientists found. But a Minimum must be reached a strength of three percent, in order to achieve smoothness and to prevent the Divorce.
the subject of the research was Fondue “moitié-moitié”. To Bind the potato starch was used. The measurement temperature was 70 degrees. Alcohol was added in the Form of Ethanol in water, acid in the Form of hydrochloric acid. The palatability of the mixture, the study is silent. It was published in the edition of the scientific journal “Omega” of the American Chemical Society in January. (Dec/sda)
Created: 01.03.2019, 15:03 p.m.
