Dynamic and kinematic analyses of a cooking process on the comparison between a chef and an unskilled subject for boiled potato straining process

Abstract

Dynamic and kinematic analyses for boiled potato straining processes of an experienced chef and an unskilled subject as well as a microscopic observation of these strained potatoes were performed. Straining process is represented as a repeating scrape motion of a wooden spatula against a sieve. A frequency of chef's repeating process was higher but the maximum resultant force of scraping for each cycle was smaller than those of the unskilled subject. Impulse for one cycle of the unskilled subject indicated more than three times of the chef's impulse, and for one gram processed potato its difference was more significant. This was also proved from a microscopic observation. Many of the cells of the potatoes processed by the unskilled subject were broken and its contents (starch) went out. From a kinematic analysis a lying angle of the chef's spatula became never less than ten degrees, while the spatula of the unskilled subject moved partially with a lying angle less than ten degrees. This was also a cause to give the potatoes unnecessary forces. In this experiment it was indicated that dynamic and kinematic analyses are effective methods for objective examination of cooking process.