

Human:很多人说,在炉子里加热披萨的味道比在微波炉里加热的味道好得多,为什么呢?

Assistant:要想知道答案,我们需要研究披萨烹饪过程中正在发生的化学反应。

In the first phase of cooking, the pizza is steaming hot.  The heat source is underneath the pizza, and so the energy needs to reach the pizza from the bottom.  There are several possible routes by which this can occur.  The main one is via radiation, which is just when energy gets transferred by way of electromagnetic waves.  However, radiating doesn’t work very well.  More of the heat ends up on the surface of the oven than in the pizza.  So then a much faster option is convection, where the heat is transferred through a gas (like air or steam), and that gas transfers the heat to the pizza.  But heat is also transferred directly by conduction, which is when two solid objects are touching, like the pan and the pizza.:

Anyway, as the pizza cooks, it begins to cool.  It is still a hot item, just not as hot as it was.  And the temperature continues to drop until the crust is cooked.  At that point, the energy in the pizza has been used up, and the pizza:

Human:那么,这会影响到披萨的味道呢?

Assistant:
 你所描述的是一个“质量”问题,这就是关于披萨的质量或感觉,而不是关于它的物理和可测量属性的问题,例如“披萨是否有任何菜?” - 一个可以客观地回答的答案是“是”或“不”。
 你所描述的是一个“质量”问题,这就是关于披萨的质量或感觉,而不是关于它的物理和可测量属性的问题,例如“披萨是否有任何菜?” - 一个可以客观地回答的答案是“是”或“不”。
 好吧,一旦皮革煮熟,披萨开始快速冷却,如果它冷却得太快,皮革会变得硬和脆弱,这是因为在较低的温度下,皮革中的分子开始收缩,并且这样做时,它们会更加强烈地向对方推力。当它们处于如此强烈的压力下,它们不太可能跳转。所以如果披萨冷却得太快,皮革中的分子会变得锁定在位置上,并且它们更少能够移动,这使它们变得更不温和。那么如果皮革在炉中冷却得太快,那么皮革会变得更硬,更脆弱,因此更不美味。