Mechanics-based model for the cooking-induced deformation of spaghetti
Nathaniel N. Goldberg, Oliver M. O’Reilly · Physical review. E · 2020
In this article, we propose a minimal model for the cooking-induced deformation of spaghetti and related food products. Our approach has parallels to the use of rod theories for the mechanics of slender bodies undergoing growth and is inspired by a wealth of experimental data from the food science literature. We use our model to investigate the cooking of a single strand of spaghetti confined to a pot and reproduce a curious three-stage deformation sequence that arises in the cooking process.