Aerosol whipped topping cans require pressurization via nitrous oxide and/or other gases so that the topping can be sprayed out. (There's no way to perfectly control the amount of gas that comes out along with the topping, which is why cans often have such disappointingly low yields – but that's another post.) Gases are affected by such things as atmospheric pressure and heat. As anyone who's ever been in a restaurant kitchen knows, heat can be a real issue. With open flames on the stove, ovens, deep-fryers, boiling pots of water, the temperature in a kitchen running at full speed can easily top 100°.
While that alone shouldn't cause a can of whipped topping to explode, it'll get it up near the danger zone. And if a can were to, say, sit next to a burner on high for awhile, the local ambient temperature could easily reach 120° or higher. Yikes.
And it goes without saying that it a can knocked into the deep fryer would be scary and possibly life-threatening. For an example why, check out this video:
With On Top bagged whipped topping, the only thing that happens if it gets too hot is it melts. Drop it into the deep fryer and you get to dump the grease and scrub melted plastic and whipped topping off the fryer's walls, but there's no explosion, no shrapnel, no ball of flames.
The voluntary program, which provides a growing selection of healthful children’s menu choices in every state, now counts more than 145 restaurant brands as participants, including new national companies Cosi, Jamba Juice and Rainforest Café, as well as Ovation Brands’ Country Buffet, HomeTown Buffet and Old Country Buffet, among other regional chains and independent restaurants.
This store will be the first of four to be operated by Starbucks across Disney properties in the United States and will serve as a destination for guests looking to relax and recharge as part of their visit.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.