{"id":401014,"date":"2021-02-05T11:41:01","date_gmt":"2021-02-05T17:41:01","guid":{"rendered":"https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/?p=401014"},"modified":"2021-02-05T11:41:01","modified_gmt":"2021-02-05T17:41:01","slug":"si-se-le-pega-la-comida-a-la-sarten-el-problema-tiene-explicacion-cientifica","status":"publish","type":"post","link":"https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/hogar\/salud\/si-se-le-pega-la-comida-a-la-sarten-el-problema-tiene-explicacion-cientifica","title":{"rendered":"Si se le pega la comida a la sart\u00e9n, el problema tiene explicaci\u00f3n cient\u00edfica"},"content":{"rendered":"<p>Los cient\u00edficos checos empezaron su investigaci\u00f3n sobre las propiedades fluidas del aceite sobre una superficie plana, como <strong>la sart\u00e9n no adhesiva con un revestimiento de part\u00edculas de cer\u00e1mica.<\/strong><\/p>\n<p>Para el experimento colocaron una c\u00e1mara de video enfocando la sart\u00e9n desde arriba y, a medida que esta se fue calentando, observaron y midieron la velocidad con que se formaba y crec\u00eda un \u00e1rea seca en el centro de la sart\u00e9n.<\/p>\n<p>La misma prueba hecha con <strong>una sart\u00e9n recubierta de Tefl\u00f3n mostr\u00f3 el mismo fen\u00f3meno de un \u00e1rea seca en el centro de la superficie que se calentaba.<\/strong><\/p>\n<p>&#8220;Esto se debe a la formaci\u00f3n de un \u00e1rea seca en la fina capa de aceite de girasol como resultado de la convecci\u00f3n termocapilar&#8221;, indic\u00f3 Alexander Fedorchenko, uno de los autores del estudio.<\/p>\n<p>El art\u00edculo explic\u00f3 que cuando se calienta la sart\u00e9n desde abajo se establece un gradiante de temperatura en la capa de aceite. En los l\u00edquidos comunes, como el aceite de girasol usado en el experimento, la tensi\u00f3n superficial disminuye a medida que aumenta la temperatura.<\/p>\n<figure id=\"attachment_401024\" aria-describedby=\"caption-attachment-401024\" style=\"width: 1024px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-401024\" src=\"https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg?quality=82&amp;w=1024\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg 1920w, https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg?resize=300,200 300w, https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg?resize=768,512 768w, https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg?resize=1024,683 1024w, https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg?resize=1536,1024 1536w, https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg?resize=1200,800 1200w, https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg?resize=750,500 750w, https:\/\/prensalibre-com-develop.go-vip.co\/guatevision\/wp-content\/uploads\/sites\/2\/2021\/02\/sarten-comida-pegada-1.jpg?resize=150,100 150w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption id=\"caption-attachment-401024\" class=\"wp-caption-text\">Si se le pega la comida a la sart\u00e9n, el problema tiene explicaci\u00f3n cient\u00edfica. (Foto: Pixabay)<\/figcaption><\/figure>\n<p>La disminuci\u00f3n de la tensi\u00f3n superficial se dirige alej\u00e1ndose del centro donde la temperatura es m\u00e1s alta y hacia la periferia de la sart\u00e9n, donde la temperatura es relativamente m\u00e1s baja.<\/p>\n<p>&#8220;Este gradiente crea un tipo de convecci\u00f3n llamado convecci\u00f3n termocapilar que empuja el aceite hacia afuera&#8221;, se\u00f1ala el art\u00edculo, que agrega que &#8220;cuando la capa de aceite en el medio se hace m\u00e1s fina que un valor cr\u00edtico, se rompe&#8221;.<\/p>\n<p>Los investigadores determinaron las condiciones que conducen a \u00e1reas secas tanto en capas de fluido estacionarias o en movimiento. Esas condiciones incluyen una disminuci\u00f3n en el grosor de la capa local por debajo de un tama\u00f1o cr\u00edtico, como asimismo el tama\u00f1o de la regi\u00f3n deformada por debajo de un n\u00famero conocido como longitud capilar.<\/p>\n<p>La recomendaci\u00f3n de los cient\u00edficos a quien cocina: para evitar las \u00e1reas secas, aumente el grosor de la capa de aceite, modere la temperatura, lubrique toda la superficie de la sart\u00e9n, use una sart\u00e9n de fondo grueso o revuelva regularmente los ingredientes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si alguna vez se le pegan los alimentos a la sart\u00e9n cuando est\u00e1 friendo algo, a pesar del aceite y del recubrimiento no adherente del fondo, sepa que la culpa la tiene la convecci\u00f3n termocapilar, seg\u00fan un estudio de la Academia Checa de Ciencias que publica este martes la revista Physics of Fluids.<\/p>\n","protected":false},"author":40,"featured_media":401023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[39763],"etiqueta":[29149,20461,46052],"class_list":["post-401014","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salud","etiqueta-aceite","etiqueta-comida","etiqueta-sarten"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Si se le pega la comida a la sart\u00e9n, el problema tiene explicaci\u00f3n cient\u00edfica - Guatevision<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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