MATTER KITCHEN

Archive / domain library

Published work.
Defined applicability.

Primary experiments, technical publications and retained domain references. Each source has a scope; none is a certificate for the proposed MK-6 machine.

ARCHIVE identifies real published works. Our calculations are TECHNICAL NOTES; the proposed machine is a DESIGN STUDY. Bibliographic identities link to publishers, original institutions or official agencies.

15 references

  1. Archive / experiment

    Ohmic baking of gluten free sponge cake: Analysis of technological and quality characteristics

    N. G. Mattioli, D. F. Olivera, V. O. Salvadori, F. Marra & S. M. Goñi · 2024 · LWT 203, 116357

    Direct cake evidence for ohmic heating. Processing was measured in minutes, not seconds; formulation and field range constrain extrapolation. Institutional full text.

  2. Archive / experiment and model

    Study of continuous cake pre-baking in a rectangular channel using ohmic heating

    M. Khodeir, O. Rouaud, A. Ogé, V. Jury, P. Le-Bail & A. Le-Bail · 2021 · Innovative Food Science & Emerging Technologies 67, 102580

    Coupled electrical, flow and thermal behaviour in a continuous channel. Local heating and clogging are important contrary evidence to automatic uniformity. A pre-baking nozzle is not the MK-6 forming cell. Author repository.

  3. Archive / material model

    Development of a numerical model for measuring the electrical conductivity (EC) of a cake batter

    M. L. Niane et al. · 2026 · Journal of Food Engineering 402, 112687

    Cake-specific electrical-conductivity estimation with field effects considered. Useful for identifying a material property; not a one-second baking result.

  4. Archive / experiment

    Sucrose substitution in cake systems is not a piece of cake

    npj Science of Food · 2023 · DOI 10.1038/s41538-023-00225-y

    Formulation changes affect the aqueous batter phase, gas-cell stability and biopolymer transitions. The study supports formulation-specific characterization, not a universal setting temperature.

  5. Archive / experiment

    Effect of instant controlled pressure drop process on some physicochemical and nutritional properties of snacks produced from chickpea and wheat

    S. Yağcı & T. Evci · 2015 · International Journal of Food Science & Technology 50, 1901–1910

    Pressure, time and moisture were processing variables for cereal and legume snacks. Their treatment histories cannot be relabeled as sub-second wet-cake kinetics.

  6. Archive / experiment

    Microwave, infrared and infrared-microwave combination baking of cakes

    G. Sumnu, S. Sahin & M. Sevimli · 2005 · Journal of Food Engineering 71, 150–155

    Compared heating modes against cake quality. Supports a separate surface-finishing function; its successful combined condition was a minutes-scale experiment.

  7. Archive / kinetic study

    A kinetic model for the glucose/glycine Maillard reaction pathways

    S. I. F. S. Martins & M. A. J. S. van Boekel · 2005 · Food Chemistry 90, 257–269

    Multiresponse modeling over 80–120 °C found different temperature dependencies among reaction steps. A model glucose/glycine system is not a cake crust and supplies no validated 300 ms finishing schedule.

  8. Archive / official guidance

    HACCP Principles & Application Guidelines

    NACMCF · published by FDA · adopted 1997

    Product-specific hazard analysis, validation and monitoring. The method informs the qualification record; this publication does not approve MK-6.

  9. Archive / official guidance

    Handling Flour Safely: What You Need to Know

    U.S. Food and Drug Administration

    Raw flour and batter hazards. Applicable to ingredient and handling controls, not proof of any proposed thermal cycle.

  10. Archive / thermal-processing reference

    Ohmic and Inductive Heating

    S. K. Sastry & J. T. Barach · 2000 · Journal of Food Science 65, 42–46

    Retained background on process kinetics and safety considerations. Combined MK-6 processing requires its own evidence.

  11. Archive / review

    A review of Maillard reaction in food and implications to kinetic modelling

    S. I. F. S. Martins, W. M. F. Jongen & M. A. J. S. van Boekel · 2000 · Trends in Food Science & Technology 11, 364–373

    Retained chemical background. Reaction networks and matrix conditions limit simple temperature-only descriptions. Institutional record.

  12. Archive / reference book

    Introduction to Thermoelectricity

    H. Julian Goldsmid · Springer · 2010 edition

    Retained thermal-management literature. Thermoelectric refrigeration principles do not establish the cooling load or efficiency of this chamber.

  13. Archive / materials reference

    Electrospinning jets and polymer nanofibers

    D. H. Reneker & A. L. Yarin · 2008 · Polymer 49, 2387–2425

    Retained evidence on electrically driven fluid jets and fibers. Relevant to broader materials processing, not evidence of molecular food assembly.

  14. Archive / food-materials reference

    Liposomal nanocapsules in food science and agriculture

    T. M. Taylor, P. M. Davidson, B. D. Bruce & J. Weiss · 2005 · Critical Reviews in Food Science and Nutrition 45, 587–605

    Retained encapsulation literature with its verified publication title. It is not evidence for unrestricted flavour synthesis or a shelf-life guarantee. Bibliographic record.

  15. Archive / materials reference

    Applications of bulk high-temperature superconductors

    J. R. Hull & M. Murakami · 2004 · Proceedings of the IEEE 92

    Retained background on bulk-superconductor applications. Magnetic handling remains optional research, not a dependency of the supported-cup MK-6 design. Institutional record.