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physics.pop-ph2026
The Physics Behind Ham Production
Sergey Parnovsky, Andrey Varlamov
We analyze the physical mechanisms underlying the production of dry-cured hams, including prosciutto and jamón. Key processes such as osmosis and diffusion govern water removal and…
physics.pop-ph2018
Boiling, steaming or rinsing? (physics of the Chinese cuisine)
Andrey Varlamov, Zheng Zhou, Yan Chen
Some physical aspects of Chinese cuisine are discussed. We start from the cultural and historical particularities of the Chinese cuisine and technologies of food production. What i…