Rediscovering the Joys of Chemical Engineering ….From Laboratory to Kitchen

8/3/2019 Rediscovering the Joys of Chemical Engineering ….From Laboratory to Kitchen

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Rediscovering the Joys of Rediscovering the Joys of Chemical EngineeringChemical Engineering

…….From Laboratory to Kitchen.From Laboratory to Kitchen



Dedicated toDedicated toInternational Year of ChemistryInternational Year of Chemistry



Apple Caviar Apple Caviar



GelificatedGelificated SaladSalad



Chantilly ChocolateChantilly Chocolate







OBJECTIVEOBJECTIVE

•• How to enhance the image of chemicalHow to enhance the image of chemicalengineering through the medium of food?engineering through the medium of food?

•• How to enhance the contribution of How to enhance the contribution of

chemical engineering to improve thechemical engineering to improve thequality of our life?quality of our life?



MENUMENU

•• Starter 1Starter 1 – – The power of food to influence peopleThe power of food to influence people

•• Starter 2Starter 2

– – The bond between chemical engineering and foodThe bond between chemical engineering and food•• Main CourseMain Course

– – Molecular GastronomyMolecular Gastronomy

•• DessertDessert – – Synergy between Molecular Gastronomy andSynergy between Molecular Gastronomy and

Chemical EngineeringChemical Engineering



What does food do to people?What does food do to people?



•• “ “There is no love sincerer than the love of There is no love sincerer than the love of foodfood” ” -- George Bernard ShawGeorge Bernard Shaw

•• People eat not just for nourishment andPeople eat not just for nourishment and

nutrition, but also out of boredom andnutrition, but also out of boredom andstress and also for entertainment.stress and also for entertainment.

•• Food evokes strong emotions andFood evokes strong emotions and

passions in peoplepassions in people•• Friends, families and whole communitiesFriends, families and whole communities

bond over food.bond over food.



•• Food presents a complex sensory experience.Food presents a complex sensory experience.The complex relationship between taste andThe complex relationship between taste andaroma is only being understood nowaroma is only being understood now

•• As quality of live improves, more and more As quality of live improves, more and moremiddle class people are eating out.middle class people are eating out.

•• 24/7 food channels and shows like24/7 food channels and shows like Masterchef Masterchef

have invaded our living rooms, exotic food likehave invaded our living rooms, exotic food likeguacamole are invading our kitchens,guacamole are invading our kitchens,



Food has the power toFood has the power toinfluence peopleinfluence people



The status of ChemicalThe status of ChemicalEngineeringEngineering



•• Strong bonds between chemical engineering andStrong bonds between chemical engineering andfoodfood

•• Foundation of modern chemical industry isFoundation of modern chemical industry isbased on thebased on the commercialisationcommercialisation of the ammoniaof the ammonia

synthesis process in 1913. Ammonia hassynthesis process in 1913. Ammonia hastransformed the world by ensuring that foodtransformed the world by ensuring that foodproduction stays in step with the burgeoningproduction stays in step with the burgeoning

population.population.•• PesticidesPesticides

•• Preservation, processing and packagingPreservation, processing and packaging



•• More science based than otherMore science based than otherengineering disciplinesengineering disciplines

•• Still considered as anStill considered as an “ “artart” ”

•• Very versatile and engage with Very versatile and engage withmultifarious problemsmultifarious problems

•• Negative image due to pollution andNegative image due to pollution andsafety issuessafety issues



•• Unit operations have many parallels in theUnit operations have many parallels in thekitchen. Analogy often used in thekitchen. Analogy often used in theclassroom while teaching unit operationsclassroom while teaching unit operations

•• Less chemistry, more mathematics inLess chemistry, more mathematics inchemical engineering today. Chemicalchemical engineering today. Chemicalengineers more fascinated with softwareengineers more fascinated with softwarethan with molecules.than with molecules.



Chemical Engineers have strongChemical Engineers have strongbonds with the Food Industrybonds with the Food Industry



MOLECULAR GASTRONOMY MOLECULAR GASTRONOMY





DefinitionsDefinitions

•• The application of scientific principles toThe application of scientific principles tothe understanding and improvement of the understanding and improvement of food preparation.food preparation.

•• The art and science of choosing, preparingThe art and science of choosing, preparingand eating good food.and eating good food.

•• The scientific study of deliciousnessThe scientific study of deliciousness•• Improving the taste, aroma,Improving the taste, aroma, colourcolour andandtexture of food.texture of food.



Objectives of MGObjectives of MG

•• Investigating culinary and gastronomicalInvestigating culinary and gastronomicalproverbs and old wives' talesproverbs and old wives' tales

•• Exploring existing recipesExploring existing recipes

•• Introducing new tools, ingredients andIntroducing new tools, ingredients andmethods into the kitchenmethods into the kitchen

•• Inventing new dishesInventing new dishes•• To help the general public understand theTo help the general public understand the

contribution of science to societycontribution of science to society



Objectives of MGObjectives of MG

•• To provide chefs with tools and techniques to prepareTo provide chefs with tools and techniques to preparethe most delicious dishes.the most delicious dishes.

•• To establish the minimum set of conditions that areTo establish the minimum set of conditions that arerequired for a dish to be described by a representativerequired for a dish to be described by a representativegroup of people as delicious.group of people as delicious.

•• To find ways in which these conditions can be metTo find ways in which these conditions can be met(through the production of raw materials, in the cooking(through the production of raw materials, in the cookingprocess, and in the way in which the food is presented)process, and in the way in which the food is presented)

•• To be able to predict reasonably well whether aTo be able to predict reasonably well whether aparticular dish or meal would be delicious.particular dish or meal would be delicious.

•• To give some quantitative measure of just how deliciousTo give some quantitative measure of just how deliciousa particular dish will be to a particular individual.a particular dish will be to a particular individual.



Development of Development of flavourflavour

•• PleasingPleasing flavoursflavours in food do not comein food do not comenaturally from ingredients.naturally from ingredients.

•• They come from compounds synthesizedThey come from compounds synthesized

by chemical reactions during cookingby chemical reactions during cooking•• 22--furanylmethanethiol is responsible forfuranylmethanethiol is responsible for

the aroma of freshly roasted coffee and 2the aroma of freshly roasted coffee and 2

--

acetylacetyl--11--pyrroline for the aroma in breadpyrroline for the aroma in breadcrust and popcorn.crust and popcorn.



Chemical ReactionsChemical Reactions

•• Hydrolysis (of carbohydrates, proteins andHydrolysis (of carbohydrates, proteins andlipids)lipids)

•• Oxidation (generally undesirable)Oxidation (generally undesirable)

•• MaillardMaillard

•• CaramelizationCaramelization ((pyrolysispyrolysis – – browning of browning of

sugar)sugar)



MaillardMaillard ReactionReaction

•• MaillardMaillard reaction cause sugars and amino acidsreaction cause sugars and amino acidsto cross link, thereby creating the compoundsto cross link, thereby creating the compoundsresponsible for the pleasingresponsible for the pleasing colourcolour andand flavourflavour

•• Complex and difficult to understand fully orComplex and difficult to understand fully or

predictpredict•• Strongly dependent on the reaction conditionsStrongly dependent on the reaction conditionsand availability of reactants throughout the foodand availability of reactants throughout the food

•• The most important parameters affecting theThe most important parameters affecting the

generation of aroma inducing volatiles aregeneration of aroma inducing volatiles arecombinations of combinations of temperaturetemperature−−timetime, moisture, moisturecontent, pH, and type of amine and carbonylcontent, pH, and type of amine and carbonylprecursors present in the food.precursors present in the food.




•• Many foods are heterogeneous materials, andMany foods are heterogeneous materials, and

the reaction may bethe reaction may be favouredfavoured or inhibitedor inhibitedlocally.locally.

•• The reaction is most severe at the surface,The reaction is most severe at the surface,

where the water content can be reduced locallywhere the water content can be reduced locallyand concentrations of precursors increasedand concentrations of precursors increasedrapidlyrapidly

•• Water transport from the inner part of the foodWater transport from the inner part of the foodto the surface during cooking may alsoto the surface during cooking may alsocontribute to transport of contribute to transport of MaillardMaillard precursors,precursors,such assuch as monosaccharidesmonosaccharides and amino acids.and amino acids.




•• Changes in the physical phases in theChanges in the physical phases in thefood, wherefood, where MaillardMaillard reactions take place,reactions take place,also contribute to the degree of color andalso contribute to the degree of color and

flavor generation in the product. Phaseflavor generation in the product. Phasetransitions from liquid to rubbery andtransitions from liquid to rubbery andglassy states significantly affect the courseglassy states significantly affect the course

of the reaction.of the reaction.



TechniquesTechniques

•• Low temperature cooking (Low temperature cooking (SousSous--vide)vide)•• GelificationGelification

•• Flash freezingFlash freezing

•• FlavourFlavour pairingpairing



Temperature ControlTemperature Control

•• Egg can be cooked in water at 52Egg can be cooked in water at 52 °°C, aC, atemperature where the white will set buttemperature where the white will set butthe yolk will remain fluid; thus, perfectthe yolk will remain fluid; thus, perfect

poached or softpoached or soft--boiled eggs can be servedboiled eggs can be servedto order with complete confidence that theto order with complete confidence that theproduct on the plate will be quite perfect.product on the plate will be quite perfect.



SousSous--videvide

•• Method of Method of cookingcooking food sealed in airtightfood sealed in airtight plasticplasticbagsbags in a water bath for a long time (up to 72in a water bath for a long time (up to 72hours) at an accurately determined temperaturehours) at an accurately determined temperaturemuch lower than normally used for cooking,much lower than normally used for cooking,typically around 60typically around 60 °°C.C.

•• The intention is to cook the item evenly, notThe intention is to cook the item evenly, notovercook the outside while still keeping theovercook the outside while still keeping theinside at the same 'doneness' and to keep theinside at the same 'doneness' and to keep thefood juicier.food juicier.



GelificationGelification

•• Agar Agar--agar is one of the flagship additivesagar is one of the flagship additivesof molecular gastronomy. It is used toof molecular gastronomy. It is used tomake dishes with unusual shapes andmake dishes with unusual shapes andtextures such as pearls and spaghetti gels.textures such as pearls and spaghetti gels.

•• An algae extracted, heat An algae extracted, heat--resistant gellingresistant gellingagent, agaragent, agar--agar is used in molecularagar is used in molecular

gastronomy to make all sorts of gastronomy to make all sorts of gelifiedgelifiedshapes : pearls, spaghetti, lentils, prisms,shapes : pearls, spaghetti, lentils, prisms,etc.etc.



Watermelon CaviarWatermelon Caviar



VIDEO VIDEO



Watermelon CaviarWatermelon Caviar

•• Mix alginate with watermelon juice.Mix alginate with watermelon juice.•• Dissolve calcium chloride in water.Dissolve calcium chloride in water.

•• Add droplets of watermelon juice Add droplets of watermelon juice

solution into calcium chloride solution.solution into calcium chloride solution.

•• Use strainer to remove droplets fromUse strainer to remove droplets from

calcium chloride bath after 1calcium chloride bath after 1--2 minutes2 minutesinto a separate cold water bath.into a separate cold water bath.



Freeze DryingFreeze Drying

•• To kill some parasites in some fish it isTo kill some parasites in some fish it isnecessary to cool them belownecessary to cool them below −−3030 °°C.C.Similar low temperatures are needed toSimilar low temperatures are needed to

prepare ices with high alcohol content andprepare ices with high alcohol content andfoods for freeze drying.foods for freeze drying.



Liquid NitrogenLiquid Nitrogen

•• Mixing herbs with liquid nitrogen in a mortarMixing herbs with liquid nitrogen in a mortarquickly freezes them into brittle solids, andquickly freezes them into brittle solids, andgrinding with the pestle turns these into a usefulgrinding with the pestle turns these into a usefulpowder that can be used to provide an instantpowder that can be used to provide an instant

hit of fresh flavor in any dish.hit of fresh flavor in any dish.•• Adding liquid nitrogen to ice cream mixture and Adding liquid nitrogen to ice cream mixture and

stirring while it freezes; it is possible to freeze astirring while it freezes; it is possible to freeze a

liter of ice cream in under 20 seconds. Theliter of ice cream in under 20 seconds. Thespeed is so great and the temperature so lowspeed is so great and the temperature so lowthat only very small ice crystals can form,that only very small ice crystals can form,making a wonderfully smooth ice cream.making a wonderfully smooth ice cream.



Anti Anti--GriddleGriddle

•• The AntiThe Anti--Griddle (developed by theGriddle (developed by the PolySciencePolyScience

company) looks like a traditional cook top, butcompany) looks like a traditional cook top, butits minus 34 degrees Celsius surface instantlyits minus 34 degrees Celsius surface instantlyfreezes sauces and purfreezes sauces and puréées, or freezes just thees, or freezes just the

outer surfaces of a dish while maintaining aouter surfaces of a dish while maintaining acreamy center.creamy center.

•• With the AntiWith the Anti--Griddle you can develop solid orGriddle you can develop solid or

semisemi--frozen creations with stable crunchyfrozen creations with stable crunchysurfaces and cool, creamy centers. Dual texture,surfaces and cool, creamy centers. Dual texture,multimulti--temperature experience in one bite.temperature experience in one bite.







FlavourFlavour PairingPairing

•• If the major volatile molecules of twoIf the major volatile molecules of twofoods are the same, they might taste (andfoods are the same, they might taste (andsmell) nice when eaten together.smell) nice when eaten together.

•• White chocolate and caviarWhite chocolate and caviar((trimethylaminetrimethylamine))

•• Pineapple, blue cheese and white winePineapple, blue cheese and white wine(methyl(methyl hexanoatehexanoate))



TechniquesTechniques

•• Ultrasonic agitation to create emulsionsUltrasonic agitation to create emulsions•• Use of liquid nitrogen to freeze withoutUse of liquid nitrogen to freeze withoutallowing the formation of large iceallowing the formation of large ice

crystals,crystals,•• Use of wellUse of well--controlled temperature bathscontrolled temperature baths

for poachingfor poaching

•• Vacuum desiccators to remove water from Vacuum desiccators to remove water frompotatoes before roastingpotatoes before roasting



Cooking challengesCooking challenges

•• Extremely complex chemistryExtremely complex chemistry•• Difficult to predict howDifficult to predict how flavourflavour will developwill develop

•• Ingredients vary batch to batchIngredients vary batch to batch

•• TimeTime – – Temperature profile to beTemperature profile to bereplicatedreplicated

•• FlavourFlavour of a food is constructed in theof a food is constructed in themind using cues taken from all the senses.mind using cues taken from all the senses.



Science of Molecular GastronomyScience of Molecular Gastronomy

•• How and why we evolved our particular taste andHow and why we evolved our particular taste and

flavourflavour sense organs and our general food likes andsense organs and our general food likes anddislikes?dislikes?•• How do production methods affect the eventualHow do production methods affect the eventual flavourflavour

and texture of food ingredients?and texture of food ingredients?

•• How are these ingredients changed by different cookingHow are these ingredients changed by different cookingmethods?methods?•• Can we devise new cooking methods that produceCan we devise new cooking methods that produce

unusual and improved results of texture andunusual and improved results of texture and flavourflavour??

•• How do our brains actually interpret the signals from allHow do our brains actually interpret the signals from allour senses to tell us the "our senses to tell us the "flavourflavour" of food?" of food?•• How is our enjoyment of food affected by otherHow is our enjoyment of food affected by other

influencesinfluences -- the environment in which we eat the food,the environment in which we eat the food,our mood, etc?our mood, etc?



Synergy betweenSynergy betweenMolecular GastronomyMolecular Gastronomy

andand

Chemical EngineeringChemical Engineering



How Molecular Gastronomy willHow Molecular Gastronomy willhelp Chemical Engineering?help Chemical Engineering?

•• EducationEducation•• EngagementEngagement

•• ResearchResearch

•• NutritionNutrition



EducationEducation

•• Molecular Gastronomy can spice up chemical engineeringMolecular Gastronomy can spice up chemical engineering

education. Laboratories can be transformed into kitchenseducation. Laboratories can be transformed into kitchensto teach students the fundamentals of several unitto teach students the fundamentals of several unitoperations in a fun way. Working with harmlessoperations in a fun way. Working with harmlessingredients and creating delicious stuff that can be finallyingredients and creating delicious stuff that can be finally

eaten will make the whole learning process a joyouseaten will make the whole learning process a joyousexperience.experience.

•• Teaching chemistry, which is perceived asTeaching chemistry, which is perceived as “ “boringboring” ” andand

“ “difficultdifficult” ” in a fearless way in schools, is the first step inin a fearless way in schools, is the first step increating and nurturing young talents, who can be thencreating and nurturing young talents, who can be thenencouraged to take up chemical engineering.encouraged to take up chemical engineering.



EngagementEngagement•• Molecular Gastronomy can helpMolecular Gastronomy can help popularisepopularise chemistry andchemistry and

chemical engineering among the general public. Chefschemical engineering among the general public. Chefsand cooks who practice Molecular Gastronomy will beand cooks who practice Molecular Gastronomy will beexcellent ambassadors for the chemical sciences.excellent ambassadors for the chemical sciences.Through the medium of food and its all five senses, weThrough the medium of food and its all five senses, wecan engage the common man with chemistry andcan engage the common man with chemistry and

chemical engineering.chemical engineering.•• There is a potential to create a positive and healthyThere is a potential to create a positive and healthy

image of chemistry in the society. It would be animage of chemistry in the society. It would be anexcellent vehicle to reach out to the lay person andexcellent vehicle to reach out to the lay person and

inform him about the magic of chemistry and chemicalinform him about the magic of chemistry and chemicalengineering. Chemistry can once again becomeengineering. Chemistry can once again becomerespectable in the eyes of the laymanrespectable in the eyes of the layman

•• Molecular Gastronomy helps people to get to know aboutMolecular Gastronomy helps people to get to know aboutchemistry and chemical engineering.chemistry and chemical engineering.



ResearchResearch

•• As the cooking shifts from the realm of art to As the cooking shifts from the realm of art to

science, cooks and chefs in restaurants wouldscience, cooks and chefs in restaurants wouldwant models so that they can ensurewant models so that they can ensurerepeatability of a dish with the expected qualityrepeatability of a dish with the expected quality

•• TimeTime – – Temperature profiles will have to beTemperature profiles will have to bedeveloped for various dishes depending on thedeveloped for various dishes depending on theingredients.ingredients.

•• Standard kitchen tools and implements have toStandard kitchen tools and implements have tobe developed so that heat and mass transfer canbe developed so that heat and mass transfer canbe replicated successfully dish after dish.be replicated successfully dish after dish.



NutritionNutrition

•• Through appropriate pairing and methods of Through appropriate pairing and methods of

preparation it would be possible to influencepreparation it would be possible to influencepeoplepeople’ ’ s enjoyment of food in a positive healthys enjoyment of food in a positive healthyway.way.

•• If adequate satisfaction can be obtained throughIf adequate satisfaction can be obtained throughsmaller potions of food, people will eat less andsmaller potions of food, people will eat less andenjoy better health and wellenjoy better health and well--being.being.

•• The synergy between the different ingredientsThe synergy between the different ingredientscan also be exploited to enhance the overallcan also be exploited to enhance the overallnutritive value of a dish.nutritive value of a dish.



NutritionNutrition

•• There is a direct correlation between obesity andThere is a direct correlation between obesity andfood eaten outside the home. Molecularfood eaten outside the home. MolecularGastronomy could be the driver of a movementGastronomy could be the driver of a movementtowards healthier eating. Such a dietary culture,towards healthier eating. Such a dietary culture,

where quantity is replaced by quality, wouldwhere quantity is replaced by quality, wouldcreate a new industry with good employmentcreate a new industry with good employmentpotential.potential.

•• If people eat well, they will think better and if If people eat well, they will think better and if they think better, the world will be a better they think better, the world will be a better

place to live. place to live.



Hope it was a satisfying mealHope it was a satisfying meal And you can express your And you can express your

satisfaction by a collective burp!satisfaction by a collective burp!

Thank YouThank You

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Rediscovering the Joys of Chemical Engineering ….From Laboratory to Kitchen