Scientists Find a Way to Reduce Tears When Chopping Onions
Chopping onions has long been associated with tears due to the chemical mist released during the process. However, researchers at Cornell University have discovered a simple method to minimize eye irritation while preparing onions.
In a series of experiments, biomechanist Zixuan Wu and his team used a combination of sharper blades, slower cuts, and advanced technology to analyze the mist produced when onions are chopped. By employing a mini guillotine, high-resolution cameras, and sensors, the researchers were able to track the droplets expelled during cutting and determine how different factors affected mist production.
Physicist Sunghwan Jung explained, “We found out the speed of the mist coming out is much higher compared to the speed of the blade cutting through.”
The researchers discovered that sharper blades and slower cuts resulted in significantly less onion mist being released. Blunter knives, on the other hand, produced more droplets and faster sprays due to the increased force required to cut through the onion’s layers. The initial ejection of droplets could reach speeds of up to 40 meters per second, posing a risk to the eyes.
Contrary to popular belief, chilling onions did not reduce mist production and tear-inducing effects. In fact, it was found that chilling the onions made the situation worse.
The study, published in PNAS, sheds light on the mechanisms behind onion mist production and offers practical solutions for reducing tears while chopping onions.
Aside from alleviating eye irritation, the findings have implications for food safety. Cutting style influences the spread of pathogens present on onions, potentially leading to foodborne illnesses. By using sharp blades and gentle cuts, the risk of pathogen transmission can be minimized.
With a history dating back 5,000 years, onions have played a significant role in culinary practices. Thanks to this research, we now have a better understanding of how onion mist is generated and how to mitigate its effects.
