Dynamic Change of Quality During the Stuffed Bun Steamed Process.

Miao Bai, Haiyong Pan, Shujun Li, Wenting Zheng, Dingnan Zhang, He Liu, Lina Yang, Danshi Zhu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Miao BaiCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Haiyong PanCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Shujun LiCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.ORCID 0009-0003-7944-2791

Wenting ZhengCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Dingnan ZhangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

He LiuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Lina YangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Danshi ZhuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Funding

the national key research and development Program No.2022YFD2100302

6 · The paper itself

Abstract

The steaming process is crucial for the production of stuffed buns. This study aimed to monitor quality changes in stuffed buns during steaming and to simulate internal temperature evolution using numerical modeling, to support intelligent process control. Multiple quality attributes were evaluated during steaming, and internal temperature distributions were monitored at the bun center and at radial distances of 1, 2, and 3 cm from the center. A numerical temperature model was established and validated by comparison with experimental measurements. The results showed that most quality indicators exhibited the most pronounced changes during the initial 0-9 min of the steaming process. Among the evaluated parameters, internal temperature was identified as the most suitable indicator for monitoring the steaming state of stuffed buns. The consistency between simulated and experimental temperature profiles further confirmed the feasibility of the proposed temperature-based monitoring approach. This study provides a theoretical and technical basis for the intelligent monitoring and control of stuffed bun steaming.

Indexed as

characteristic indexmonitoringqualitysimulationstuffed buntemperature

Identifiers

PMID41750806

DOI10.3390/foods15040615

PMCPMC12939501

What OpenQuestion holds

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.