ArticleCurrent research in food science2024
Modeling of cooking and phase change of egg white using computational fluid dynamics.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Transforming duck egg liquid albumen by-products into sustainable technology for artificially cured salted egg production.NPJ science of food · 2026Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
This study proposes simulating the cooking of eggs by modeling fluid egg products as phase-change materials (PCMs) within a computational fluid dynamics (CFD) model. A simplified physical prototype was built to conduct experiments to tune a simpler version of the mathematical model. The information was later used to build a complete mathematical model of a real egg that was compared with experimental data. Phase transition temperature ranges, and the energy required to initialize the transition were specified. Heat transfer coefficients were estimated for both models. Experiments for thermal processing and phase change were conducted at temperatures between 90 and 100 °C. The real egg model was validated with experimental data reported elsewhere. The simulations assess the time required to cook an egg (800-1200 s), demonstrating a homogeneous increase in temperature and phase transition. However, potential overestimation in simulations was observed, likely due to differences in quantifying techniques and non-uniform cooking processes.
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Registered trials
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