From Baking a Cake to Solving the Schrodinger Equation

The primary emphasis of this study has been to explain how modifying a cake recipe by changing either the dimensions of the cake or the amount of cake batter alters the baking time. Restricting our consideration to the genoise, one of the basic cakes of classic French cuisine, we have obtained a semi-empirical formula for its baking time as a function of oven temperature, initial temperature of the cake batter, and dimensions of the unbaked cake. The formula, which is based on the Diffusion equation, has three adjustable parameters whose values are estimated from data obtained by baking genoises in cylindrical pans of various diameters. The resulting formula for the baking time exhibits the scaling behavior typical of diffusion processes, i.e. the baking time is proportional to the (characteristic length scale)^2 of the cake. It also takes account of evaporation of moisture at the top surface of the cake, which appears to be a dominant factor affecting the baking time of a cake. In solving this problem we have obtained solutions of the Diffusion equation which are interpreted naturally and straightforwardly in the context of heat transfer; however, when interpreted in the context of the Schrodinger equation, they are somewhat peculiar. The solutions describe a system whose mass assumes different values in two different regions of space. Furthermore, the solutions exhibit characteristics similar to the evanescent modes associated with light waves propagating in a wave guide. When we consider the Schrodinger equation as a non-relativistic limit of the Klein-Gordon equation so that it includes a mass term, these are no longer solutions.Comment: 23 pages, 10 Postscript figure

Quick Breads

PDF pages: 2

Cafe 2010

Welcome! Herein you will find the recipes from the CAFE 2010 evening classes and a little bit more. Mexican soul food (Gloria Fernandez), Philippine cuisine (Betsy Engle), German pastries (Angela Dirks-Eicken), zucchini and chicken in all forms and variations (Marsha Munsell), a touch of the gourmet (Jeanne Yoder), and Alaskan berries front and center (Roxie Dinstel)—all brought to you through the extraordinary coordination of June Ulz. Late in 2009 June was diagnosed with pancreatic cancer. Like every other obstacle that life put in her path, she faced it straight on, moving forward and making the most of every day. She resolved early on that she was going to make it through the summer and she viewed the classes as a gift that gave her the reason she needed to keep going. With the help of her two daughters, Kim and Traci, June pulled it off one more time. Humbly we dedicate this cookbook to the multi-talented, ever smiling, courageous, outrageously funny and loving June who passed away on September 2, 2010. She lives on in her many kindnesses and in the minds and hearts of those who cherish her memory

Effects of temperature and airflow on volume development during baking and its influence on quality of cake

Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160°C, 170°C, and 180°C), and two different airflow conditions. Baking time, height changes of batter, texture and moisture content of cake were compared to identify the differences or similarities on the final product as the process conditions varied. Results showed that, airflow has more significant effects towards the product quality compared to baking temperature especially on baking time which was 25.58 - 45.16%, and the rate of height changes which was 0.7 mm/min. However, different baking temperatures had more significant effects towards volume expansion which was 2.86 - 8.37% and the springiness of cake which was 3.44% compared to airflow conditions

Cooking for Ohio Families

PDF pages: 14

Cakes and Cookies

PDF pages: 4

Toward a Neo-Schumpeterian Theory of the Firm

This paper offers a sketch of what an economic theory of the firm would look like if it were founded on the thought of Joseph Schumpeter, particularly on Chapters 1-2 of his Theory of Economic Development. Schumpeterian analysis requires an intuitively appealing and realistic conceptualization of the distinction between routine and innovative behavior, and in particular, a conceptualization relevant to complex organizations and complex tasks. It is argued that the production theory found in mainstream economics does not meet this requirement, particularly because its characterization of productive knowledge involves an overly sharp distinction between “technically possible” and “technically impossible” – a distinction which has no counterpart in the realities of organizational knowledge. The main elements of a Schumpeterian view are described and contrasted with those in the mainstream view.Theory of the firm, Schumpeter, Innovation, Knowledge

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