Tasting edge effects
Physics Education
2015-06-26 v1 General Physics
Abstract
We show that the baking of potato wedges constitutes a crunchy example of edge effects, which are usually demonstrated in electrostatics. A simple model of the diffusive transport of water vapor around the potato wedges shows that the water vapor flux diverges at the sharp edges in analogy with its electrostatic counterpart. This increased evaporation at the edges leads to the crispy taste of these parts of the potatoes.
Cite
@article{arxiv.physics/0612162,
title = {Tasting edge effects},
author = {Lyderic Bocquet},
journal= {arXiv preprint arXiv:physics/0612162},
year = {2015}
}
Comments
to appear in American Journal of Physics