BBC<\/a>.<\/p>\nLucrarea a fost publicat\u0103 \u00een SIAM Journal on Applied Mathematics.<\/p>\n
Format\u0103 din 1800 de compu\u015fi chimici, cafeaua este una dintre cele mai consumate b\u0103uturi la nivel mondial. \u00a0\u00cen fiecare zi, se beau c\u00e2teva miliarde de ce\u015fti de cafea \u00een toat\u0103 lumea, arat\u0103 statisticile.![](\"http:\/\/d5p.de17a.com\/getuid\/admeta?bidderid=xGisLqGQumah9kSen1NElqThafLrJViedhinxRHbxmaPMsfd45xgQxIxDAHcfZFd&uid=41981D2F794F9D&rtype=redirect&curl=http:\/\/p378.atemda.com\/UserMatch.ashx\")
<\/p>\n
Iar crearea cafelei perfecte este un subiect mereu de actualitate \u015fi o continu\u0103 provocare.<\/p>\n
Prin cercet\u0103rile lor, Kevin Moroney de la University of Limerick \u015fi William Lee de la University of Portsmouth \u00een colaborare cu al\u0163i oameni de \u015ftiin\u0163\u0103 au \u00eencercat s\u0103 \u00een\u0163eleag\u0103 parametrii care influen\u0163eaz\u0103 produsul final.<\/p>\n
Multe studii s-au concentrat pe matematica extrac\u0163iei de cafea, \u00eens\u0103 prea pu\u0163ine pe cum func\u0163ioneaz\u0103 tot acest proces \u00een filtrele de cafea. \u00cen fiecare an, \u00een Europa se v\u00e2nd 18 milioane de aparate de cafea, jum\u0103tate dintre ele fiind filtre de cafea.<\/p>\n
\u00cen cazul acestor ma\u015fin\u0103rii, gravita\u0163ia trage apa prin filtru, extrag\u00e2nd compu\u015fii solubili din cafea \u00een timpul acestui flux.<\/p>\n
“Noi dorim s\u0103 avem un model matematic complet al prepar\u0103rii cafelei care s\u0103 poat\u0103 fi folosit la proiectarea diverselor aparate de cafea, similar cu folosirea teoriei fluidelor \u015fi mecanica solidelor la construirea ma\u015finilor de curse”,<\/em> a declarat doctorul Lee, pentru BBC News.<\/p>\n<\/div>\nAcest nou studiu este un pas \u00eenainte: “Am luat \u00een considerare efectul m\u0103rimii gr\u0103un\u0163elor de cafea asupra felului \u00een care lichidul iese din fitru,<\/em> a ad\u0103ugat el.<\/p>\n“A\u015fa am descoperit c\u0103 sunt de fapt dou\u0103 procedee prin care lichidul de cafea este ob\u0163inut. Unul foarte rapid prin care cafeaua este extras\u0103 de la suprafa\u0163a boabelor. \u015ei unul mai lent, din interiorul boabelor.<\/p>\n
Anterior se \u015ftia c\u0103 m\u0103cinarea boabelor prea fin duce la o b\u0103utur\u0103 foarte amar\u0103 \u015fi supraextras\u0103. Pe de alt\u0103 parte, s\u0103 nu le macini \u00eendeajuns \u00eenseamn\u0103 o cafea prea diluat\u0103.<\/p>\n
“Plec\u00e2nd de la asta, am cercetat, iar acum putem spune c\u0103 m\u0103rimea gr\u0103un\u0163elor de cafea din filtru reprezint\u0103 cheia \u00een prepararea unei licori. Iar acest studiu \u00eei poate ajuta pe cei care-\u015fi macin\u0103 singuri cafeaua acas\u0103 s\u0103 creeze una perfect\u0103.<\/p>\n
Dr Lee spune c\u0103 el aplic\u0103 urm\u0103toarea metod\u0103: rezultatul boabelor m\u0103cinate s\u0103 fie ni\u015fte gr\u0103un\u0163e mai mari ca cele ob\u0163inute \u00eentr-o r\u00e2\u015fni\u0163\u0103 standard. Acestea vor face cafeaua mai pu\u0163in amar\u0103. De asemenea, apa va picura mult mai repede.<\/p>\n
Cercet\u0103torii spun c\u0103 \u00een cazul aparatelor industriale acestea ar trebui optimizate pentru o anumit\u0103 m\u0103rime a boabelor. Po\u0163i ajusta fluxul pentur a ob\u0163ine extrac\u0163ia perfect\u0103, spune Lee.<\/p>\n
Urm\u0103torul pas pentur cercet\u0103tori este s\u0103 vad\u0103 cum se depune mai exact cafeaua \u00een filtru, \u00een momentul \u00een care ia contact cu apa. Iar \u00een func\u0163ie de asta vor determina felul \u00een care trebuie s\u0103 torni apa. Totul pentru a ob\u0163ine formula matematic\u0103 a unei cafele perfecte.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Matematicienii au mai f\u0103cut un pas important \u00een drumul lor spre a descoperi formula cafelei perfecte. \u00cen urma unor calcule<\/p>\n","protected":false},"author":1,"featured_media":12745,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1],"tags":[],"class_list":["post-15932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i1.wp.com\/realitatearutiera.ro\/wp-content\/uploads\/2016\/09\/cafea1.jpg?fit=800%2C600&ssl=1","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p61naM-48Y","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=\/wp\/v2\/posts\/15932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15932"}],"version-history":[{"count":1,"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=\/wp\/v2\/posts\/15932\/revisions"}],"predecessor-version":[{"id":15933,"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=\/wp\/v2\/posts\/15932\/revisions\/15933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=\/wp\/v2\/media\/12745"}],"wp:attachment":[{"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/realitatearutiera.ro\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}