Abstract
This article examines the field of culinary physics, investigating the complex correlation between heat transfer in cooking procedures and its influence on the nutritional content of food. By examining the mechanisms underlying heat transfer and their impact on the preservation of nutritional content, this study can bring about a transformative shift in culinary techniques. By attaining a state of balance between energy efficiency, sensory appeal, and the retention of essential nutrients, this research can revolutionize the field of cooking. This research endeavor's amalgamation of physics, home economics, and biology presents opportunities for a more profound comprehension of the culinary arts.
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