Work

Design and test of steam-injected continuous scrambled egg device

Year: 2024

Type: article

Abstract: > 0.05). Most importantly, this device produces scrambled eggs with better elasticity, softer texture, and better overall uniformity of maturity to achieve consumer satisfaction. This study provides technical support for the industrialized continuous production of Chinese egg dishes.

Source: Current Research in Food Science

DOI: 10.1016/j.crfs.2024.100948

Authors: Liangyu Xue, Xiaojia Hu, Bo Qi, Yibing Yuan, Wensong Wei, Ping Yang, Xin Ai, Fangting Fu, Chunhui Zhang

Institutions: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing Information Science & Technology University

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,500

Funders: Chinese Academy of Agricultural Sciences, Agricultural Science and Technology Innovation Program, National Science Fund for Distinguished Young Scholars

Awards: G314168031, G8468056970

OpenAlex ID: W4405137202

FWCI:

Cites: 28

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Related to: 10