Modelling the effect of temperature on the cooking time of simple syrup
AbstractThis research paper delves into the meticulous modeling of temperature changes during the preparation of Italian meringue buttercream. The primary focus is on controlling the cooking time for a crucial step in the process, the creation of simple syrup. The aim is to ensure the syrup reaches precisely 235°F to attain the desired buttercream consistency without crystallization issues. The study investigates various mathematical methods to model the temperature-time relationship based on collected experimental data points. The analysis involves rigorous mathematical computations to determine the parameters of the best-fitting functions. The study ultimately presents detailed insights into the complexities of this culinary process and provides a comprehensive exploration of mathematical methodologies for function approximation in similar scenarios.