It could model what happens in a smoothie blender (with no heat and assuming no oxydation) but it would not account for the reactions occurring during cooking.

It could model what happens in a smoothie blender (with no heat and assuming no oxydation) but it would not account for the reactions occurring during cooking. Thinks like the Maillard reaction[0], breakdowns of various oils, etc. [0]http://en.wikipedia.org/wiki/Maillard_reaction http://en.wikipedia.org/wiki/Maillard_reaction