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
(
Foods,
Journal Year:
2024,
Volume and Issue:
13(21), P. 3454 - 3454
Published: Oct. 29, 2024
Ready-to-cook
(RTC)
foods
can
significantly
improve
the
cooking
experience
of
busy
or
unskillful
consumers,
based
on
production
involving
technical
combinations
food
processing
and
packaging.
Initialized
by
a
market
survey
172
products
in
Beijing,
this
systematic
review
analyzes
RTC
foods'
development
status
according
to
ingredients,
packaging,
storage
conditions
further
clarify
scope
foods.
The
working
principles
efficacy
various
techniques,
such
as
washing,
cutting,
marinating,
frying,
packaging
design
innovations
modified
atmosphere
(MAP)
were
both
summarized
detail,
with
attention
their
ability
extend
shelf
life,
reduce
safety
risks,
maximize
efficiency
production.
cutting-edge
technologies
that
may
potentially
apply
sector
compared
current
approaches
visualize
direction
future
developments.
In
conclusion,
we
have
observed
specific
pattern
varieties
formats
Beijing
revealed
advancements
will
continue
playing
critical
role
shaping
growing
market,
while
challenges
scalability,
cost-efficiency,
sustainability
remain
key
areas
for
research.
data
perspectives
presented
articulate
conceptions
existing
food,
foster
consumer
perception
recognition
similar
products,
deliver
useful
guidance
stakeholders
interested
products.
Foods,
Journal Year:
2024,
Volume and Issue:
13(14), P. 2251 - 2251
Published: July 17, 2024
In
the
new
wave
of
globalization,
China’s
pre-cooked
meal
industry
has
rapidly
emerged
as
a
significant
player
in
food
supply
chain
domain,
owing
to
its
convenience
and
diverse
choices.
Amidst
intensifying
market
competition,
crafting
sustainable
for
overseas
expansion
become
an
indispensable
core
element
driving
corporate
internationalization.
This
study
focuses
on
sustainability
generation
mechanism
Chinese
A-share
listed
companies,
employing
technology-organization-environment
(TOE)
framework
fuzzy-set
qualitative
comparative
analysis
(fsQCA)
method.
Herein,
in-depth
388
data
points
from
17
companies
been
conducted.
The
systematically
reveals
key
factors
affecting
chains
identifies
three
critical
paths:
technology-driven
norm
compliance
model
(path
1),
sensitivity
product
innovation
2),
robust
operation
risk
control
3).
present
not
only
introduces
novel
perspective
application
TOE
within
realms
management
environmental,
social,
governance
(ESG)
criteria
but
also
offers
clear
directions
enhance
their
process.
includes
strengthening
technological
research
development,
construction,
adaptability,
diversity,
infrastructure
management.
Moreover,
findings
provide
valuable
insights
policymakers
promoting
internationalization
enhancing
competitiveness.
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
(
