Current Research in Food Science,
Journal Year:
2024,
Volume and Issue:
10, P. 100948 - 100948
Published: Dec. 7, 2024
To
solve
the
existing
problems
of
low
yield,
uneven
quality,
and
single
form
industrially
scrambled
eggs,
we
have
developed
a
continuous
high-output
steam
egg
device
based
on
principle
injected.
By
establishing
calibration
curves
for
egg,
oil,
flow
rates,
determining
key
parameters
equipment,
simulating
heat
transfer
process
between
by
Computational
Fluid
Dynamics
(CFD),
created
verified
its
production
performance.
The
results
show
that
capacity
this
can
reach
104.4
kg/h,
which
greatly
improves
efficiency.
precisely
adjusting
flow,
produce
eggs
in
blocks,
thick
slices,
thin
broken.
Moreover,
differences
produced
traditional
frying
pan
were
not
significant
terms
color,
taste
sensory
evaluation
(
Frontiers in Nutrition,
Journal Year:
2025,
Volume and Issue:
12
Published: March 19, 2025
Objective
With
the
rise
of
industrialized
dishes,
quality
differences
between
industrial
and
traditional
hand-cooked
modes
are
a
major
concern
for
food
industry
consumers.
This
study
examined
nutrient
content
variations
in
Chinese
cuisines
these
two
cooking
modes,
addressing
crucial
research
gap.
Methods
To
account
moisture
changes
during
cooking,
water
both
raw
ingredients
cooked
dishes
was
adjusted,
nutrients
were
reported
on
dry
matter
basis.
The
pre-
post-cooking
assessed
by
calculating
relative
percentage
comparison
to
their
levels
ingredients.
An
independent
t
-test
employed
assess
significance
modes.
Results
Macronutrient
remained
relatively
stable,
with
less
than
20%
across
most
methods,
some
exceptions
noted.
Fat-soluble
vitamins
A
D
exhibited
minor
fluctuations,
ranging
from
2.6
39.4%,
while
vitamin
E
consistently
increased.
In
contrast,
water-soluble
vitamins,
specifically
B1,
B2,
B3,
B6,
experienced
substantial
decreases
all
dishes.
fatty
acid
profiles
consistent
fat
content,
mineral
demonstrated
moderate
increase
under
conditions.
inter-group
indicated
no
significant
(
p
>
0.05),
except
B6
retention,
which
significantly
lower
compared
<
0.05).
Conclusion
Among
six
analyzed,
did
not
differ
notable
exception
retention.
These
findings
contribute
deeper
understanding
how
different
techniques
impact
nutritional
value
food,
providing
valuable
insights
dietary
decision-making
processing
technologies.
Foods,
Journal Year:
2025,
Volume and Issue:
14(9), P. 1574 - 1574
Published: April 29, 2025
In
this
study,
the
impacts
of
water-bath
reheating
(WR),
steam
(SR),
air-frying
(AR),
roasting
(RR),
and
microwave
(MR)
on
physicochemical
properties,
oxidation,
flavor
profiles
crispy
chicken
(CC)
were
investigated.
The
results
revealed
that
pH
CC
was
significantly
reduced
after
(p
<
0.05).
AR
samples
had
a
slight
change
in
L*
highest
springiness.
RR
degree
lipid
protein
oxidation.
addition,
WR,
AR,
RR,
MR
treatments
effectively
increased
contents
umami-related
amino
acids.
Glu
Cys
typically
taste-active
acids
CC.
contributed
to
increasing
response
values
umami
richness.
As
shown
by
electronic
nose
Gas
Chromatography–Mass
Spectrometry
(GC-MS)
analysis,
41
volatile
compounds
obtained
could
efficiently
increase
nitrogen
oxides
methyl
compounds.
Meanwhile,
content
trans-.alpha.-bergamotene,
nonanal,
copaene
process
According
analysis
variance
(ANOVA),
odor
activity
value
(OAV),
variable
importance
projection
(VIP),
anethole
considered
key
differential
flavor-active
compound.
Overall,
superior
other
methods
CC,
with
better
texture
various
characteristics.
This
study
provides
reference
for
choosing
technology
pre-cooked
products.
