Current Research in Food Science最新文献_第4页

Use of compound specific isotope analysis approach to monitor the aging process of Italian balsamic vinegars 采用复合特异同位素分析方法监测意大利香醋的老化过程。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100953

Lisa Lancellotti , Veronica D'Eusanio , Lorenzo Morelli , Eleonora Truzzi , Andrea Marchetti , Lorenzo Tassi

Stable isotope analysis has become a valuable tool for studying food chain processes and verifying the authenticity and geographical origin of typical products. The analysis is particularly important for those foods with geographical indications, such as Aceto Balsamico Tradizionale di Modena labelled with the protected designation of origin mark (ABTM PDO) and Aceto Balsamico di Modena with the protected geographical indication (ABM PGI). Understanding how the aging process affects the isotopic composition of specific compounds in ABTM is important for distinguishing between traditional and non-traditional products, as well as for verifying their authenticity. Previous studies have explored isotopic variations in balsamic vinegars, but challenges remain in fully understanding how aging influences isotopic ratios and fractionation phenomena particularly for individual compounds such as glucose, fructose, and acetic acid. This study investigated the impact of aging on the isotopic ratios in Italian balsamic vinegar, focusing on δ¹⁸O of water and δ¹³C of glucose, fructose, and acetic acid. Bulk variables such as water content, density, total acidity, refractive index, and glucose and fructose concentration were also evaluated. The findings revealed that δ¹⁸O values of water progressively increased with aging inside the casks’ series for ABTM, allowing a clear differentiation between traditional and non-traditional balsamic vinegars. In contrast, the δ¹³C values of glucose, fructose, and acetic acid were also influenced by the conditions of production and origins of the starting raw materials. Further research is needed to better understand the effects of the individual factors that influence the δ¹³C values for enhancing the ability to authenticate and differentiate balsamic vinegar products.

稳定同位素分析已成为研究食物链过程和验证典型产品的真实性和地理来源的重要工具。该分析对于那些具有地理标志的食品尤其重要，例如带有受保护的原产地标记（ABTM PDO）的摩德纳香菇（Aceto Balsamico Tradizionale di Modena）和带有受保护地理标志（ABM PGI）的摩德纳香菇。了解老化过程如何影响ABTM中特定化合物的同位素组成，对于区分传统和非传统产品以及验证其真实性非常重要。先前的研究已经探索了香醋中的同位素变化，但挑战仍然存在，无法充分理解老化如何影响同位素比率和分馏现象，特别是对于葡萄糖、果糖和乙酸等单个化合物。本文研究了老化对意大利香醋中同位素比值的影响，重点研究了水的δ18O和葡萄糖、果糖和乙酸的δ13C。体积变量如含水量、密度、总酸度、折射率、葡萄糖和果糖浓度也进行了评估。结果表明，水的δ18O值随着ABTM系列桶内陈化而逐渐增加，这使得传统和非传统香醋之间存在明显的差异。葡萄糖、果糖和乙酸的δ13C值也受生产条件和原料来源的影响。为了提高香醋产品的鉴别和鉴别能力，需要进一步研究影响δ13C值的各个因素的作用。

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引用次数: 0

Dietary patterns and cardiovascular diseases among Chinese high-risk population aged 35 years and older: A 6-year cohort study 中国35岁及以上高危人群的饮食模式与心血管疾病：一项为期6年的队列研究

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100960

Shanshan Chen , Shiyun Hu , Sijie Shen , Jialin Zhang , Xiaohui Xu , Ming Yu , Yu Xia , Qiang Cai , Wei Yu , Anni Lu , Ziqi Mia Li , Rasika Gunarathne , Jun Lu

This study aims to investigate the dietary patterns of Chinese individuals aged 35 years and older who are at high risk of cardiovascular disease (CVD) and to explore the correlation between these dietary patterns and the risk of CVD. A total of 28,747 high-risk participants in China PEACE in Zhejiang Province from 2014 to 2019 were included in the analysis Dietary data were obtained using the Food Frequency Questionnaire, and dietary patterns were extracted through factor analysis. Cox regression was used to examine the relationship between the dietary patterns and CVD risk in the high-risk groups. Four dietary patterns were identified. The “Bean, egg, milk and pickle” dietary pattern was associated with an increased risk of CVD (HR = 1.29; 95% confidence interval (CI):1.09, 1.54; p＜0.05), after adjusting for confounders. In contrast, the “Seafood and animal meat”, “Wheat and coarse cereals”, and “Rice and vegetable” dietary patterns did not show a significant impact on CVD risk. These findings provide valuable insights for dietary guidance in high-risk groups and have significant implications for the prevention and management of CVD.

本研究旨在调查中国35岁及以上心血管疾病（CVD）高风险人群的膳食模式，并探讨这些膳食模式与CVD风险之间的相关性。分析纳入了 2014 年至 2019 年期间浙江省参加中国 PEACE 的 28747 名高危参与者，通过食物频率问卷获得膳食数据，并通过因子分析提取膳食模式。采用Cox回归法研究高危人群的膳食模式与心血管疾病风险之间的关系。最终确定了四种膳食模式。在调整了混杂因素后，"豆、蛋、奶和腌菜 "膳食模式与心血管疾病风险增加相关（HR = 1.29；95% 置信区间（CI）：1.09，1.54；p＜0.05）。相比之下，"海鲜和动物肉类"、"小麦和粗粮 "以及 "大米和蔬菜 "膳食模式对心血管疾病风险没有显著影响。这些发现为高危人群的膳食指导提供了宝贵的见解，对心血管疾病的预防和管理具有重要意义。

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引用次数: 0

Efficacy of Larimichthys crocea TASOR protein-derived peptide FAM286 against Staphylococcus aureus

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100998

Ritian Jin, Guanglei Wei, Rong Lin, Wenfeng Lin, Jude Juventus Aweya, Duo Liang, Wuyin Weng, Shen Yang

Staphylococcus aureus (S. aureus) is a major foodborne pathogen, could lead cause of intestinal infections in humans. Antimicrobial peptides, as emerging antimicrobial agents, are gradually replacing traditional agents due to their highly effective and safe antimicrobial activity. In this study, a novel peptide, designated as FAM286, was identified from TASOR protein of Larimichthys crocea, which had a strong antimicrobial activity against S. aureus with a minimum bactericidal concentration (MBC) of 3.9 μg/mL and completed bacteria killing by treatment for 1.5 h. The FAM286 could increase the permeability and disrupt the integrity of cell membranes. The cell showed aggregation phenomenon and entered the apoptosis stage. In addition, the non-bactericidal concentration of FAM286 could effectively inhibit the formation of biofilm and remove mature biofilm. Molecular docking experiments further verified the binding sites of FAM286 to S. aureus biofilm proteins SarA, AgrA, and Hld. FAM286 could also bind the bacterial DNA in an embedded manner, disrupting the structure of DNA and leading to the death of bacteria. This study comprehensively evaluated the antimicrobial mechanism of the FAM286 against S. aureus and provided a theoretical basis for the prevention and control of S. aureus.

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引用次数: 0

Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100996

Hayeong Kim , Jihyeon Jeon , Jiyeon Lee , Chaeri Song , Boncheol Gu , Nahyun Mariah Kim , Tae-hui Yang , Sejin Oh , Soochul Park , Kunal Pal , Ghahyun Jeffrey Kim , Doman Kim

Coffee, an important global commodity, is grown on 10.2 million hectares in over 80 countries. Arabica coffee (Coffea arabica) is popular worldwide due to its superior flavour. As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, functionality, and sensory properties of Arabica coffee (Coffea arabica) by fermentation with black tea kombucha (K-coffee) and coffee kombucha (CK-coffee). Coffee showed a decrease in pH and an increase in titratable acidity during fermentation. The total phenolic and flavonoid content increased 1.77- and 1.95-fold in K-coffee and 2.07- and 2.60-fold in CK-coffee, respectively, after 24 h of fermentation compared to the coffee control, in which the kombucha broth was not inoculated, with an increased in trigonelline, chlorogenic acid and caffeic acid content. The caffeine content in CK-coffee increased 1.33-fold after 12 h of fermentation and remained relatively stable in K-coffee up to 24 h of fermentation compared to the coffee control. The antioxidant activity and inhibitory effect against α-glucosidase of fermented coffee increased to 2.24- and 2.40-fold after 24 h of fermentation, respectively, compared to the coffee control. Sensory evaluation highlighted noticeable differences in flavour among unfermented coffee, K-coffee, and CK-coffee with changes in volatile aroma compounds. These results support the feasibility of kombucha fermentation as a novel approach to develop specialty coffees with enhanced flavour and nutritional profiles.

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引用次数: 0

An innovative agent-based technique for determination of tortuosity in porous materials – Case study: bread and bread dough

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100995

Arash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki

Tortuosity is an important structural parameter of porous materials, and it is the ratio of the actual distance between two points to the shortest linear distance between them. In the current work, we illustrate the employment of Brownian motion principles for the estimation of the average tortuosity. Two types of images were used in this work. The first one was standard images with a certain pre-defined direct length and tortuosity, and they were used for the standardization and calibration of our new method of tortuosity measurement. The second one was real images of the cross-sectional view of bread samples during baking. Tortuosity and porosity of bread were tracked at different times of baking. All image types had three connected parts named start section, transmission path region, and end section. In these images, the average tortuosity from start to end section was estimated, using the principle of Brownian motion applied in a multi-agent system. The average tortuosity of bread porous structure during baking was found to be 2– ∞. In the first stage of baking, tortuosity decreased rapidly, while at the end of this process, the tortuosity of the bread structure increased slightly. Moreover, the effect of porosity and pore distribution pattern on tortuosity could be evaluated easily, and heterogeneity of the desired structure could be illustrated. Therefore, this new method is a valuable technique to measure tortuosity in bakery products and to describe porous materials.

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引用次数: 0

Encapsulation of D-limonene in Lepidium perfoliatum seed gum/PVA electrospun nanofibers: Physicochemical characterization and modeling the kinetics of release d -柠檬烯在细叶韭籽胶/聚乙烯醇静电纺纳米纤维中的包封：物理化学表征和释放动力学建模。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100966

Roya Kamalpour , Arash Koocheki , Behrouz Ghorani

To improve the stability of D-limonene, a protective barrier is essential to prevent degradation and maintain its integrity. Therefore, the potential of using Lepidium perfoliatum seed gum (LPSG) as a novel source for creating electrospun nanofibers for D-limonene encapsulation was investigated by varying LPSG concentrations (0.25%, 0.5%, 0.75%, and 1% w/v) and LPSG/PVA (Polyvinyl alcohol) mixing ratios (ranging from 100:0 to 0:100 v/v). Surface tension, electrical conductivity, zeta potential, and viscosity of solutions increased as LPSG concentration and its ratio in the LPSG/PVA blend increased. Uniform, smooth, and small size nanofibers were created by electrospinning a LPSG to PVA ratio of 30:70 (v/v) using LPSG concentrations of 0.5% (w/v) and 0.75% (w/v). The FTIR analysis demonstrated that D-limonene was physically trapped within the nanofibers and confirmed the compatibility of LPSG and PVA. Following its encapsulation inside LPSG/PVA nanofibers, D-limonene's thermal stability increased. The highest D-limonene encapsulation efficiency was 96.23% for 0.75% LPSG/PVA nanofibers, which was chosen to measure the D-limonene release kinetics in simulated food models. D-limonene was most readily released in distilled water with an explosive release mechanism. The mechanism of D-limonene release from LPSG/PVA electrospun nanofibers was best described by the Peppas-Sahlin model, and the release followed Fickian diffusion mechanism. The results of this study confirmed the potential of LPSG/PVA electrospun nanofibers to effectively trap D-limonene and improve its thermal stability.

为了提高d -柠檬烯的稳定性，保护屏障是防止降解和保持其完整性的必要条件。因此，通过不同LPSG浓度（0.25%,0.5%，0.75%和1% w/v）和LPSG/PVA（聚乙烯醇）的混合比例（100:0至0:100 v/v），研究了将Lepidium perfoliatum seed gum （LPSG）作为电纺纳米纤维用于d -柠檬烯包埋的可能性。溶液的表面张力、电导率、zeta电位和粘度随着LPSG浓度及其在LPSG/PVA共混物中的比例的增加而增加。在LPSG浓度为0.5% （w/v）和0.75% （w/v）的情况下，LPSG与PVA的比例为30:70 (v/v)，通过静电纺丝制备出均匀、光滑、小尺寸的纳米纤维。FTIR分析表明，d -柠檬烯被物理捕获在纳米纤维中，并证实了LPSG和PVA的相容性。在LPSG/PVA纳米纤维中包埋后，d -柠檬烯的热稳定性提高。0.75% LPSG/PVA纳米纤维的d -柠檬烯包封率最高，为96.23%，用于模拟食品模型中d -柠檬烯释放动力学的测量。d -柠檬烯在蒸馏水中最容易释放，并以爆炸释放机制释放。LPSG/PVA静电纺丝纳米纤维释放d -柠檬烯的机理最适合Peppas-Sahlin模型，释放遵循Fickian扩散机制。本研究结果证实了LPSG/PVA静电纺纳米纤维有效捕获d -柠檬烯并提高其热稳定性的潜力。

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引用次数: 0

Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100976

Thelma W. Sikombe , Anita R. Linnemann , Himoonga B. Moonga , Stefanie Quilitz , Sijmen E. Schoustra , Eddy J. Smid , Anna Alekseeva

Aroma is a key sensory attribute that determines consumer preference and acceptability of foods. The aroma of fermented dairy products comprises the volatile organic compounds (VOCs) produced by the activity of fermenting microbes and the compounds originally present in unfermented raw milk. A unique combination of specific compounds detectable by human olfactory senses creates the distinct odor profile of fermented products. This study investigated the influence of different production methods on the VOCs responsible for the odor-active compounds, and the microbial communities present in mabisi, a traditional Zambian fermented dairy product. The VOCs and microbial community composition of four mabisi variants were investigated using GC-O-MS and PTR-QiTOF-MS techniques, and 16S rRNA amplicon sequencing, respectively. A panel of three assessors identified the odor-active compounds from the GC-O-MS, and the compound's quantitative aspects were obtained by the PTR-QiTOF-MS.

Twelve volatile compounds were identified as odor-active compounds during the GC-O-MS analysis. The most prominent were ketones and esters, which imparted a buttery and fruity aroma, respectively. The PTR-QiTOF-MS run identified and quantified a total of 390 m/z peaks, 55 of which were tentatively identified. 16S rRNA amplicon sequencing revealed a diverse microbial community, with Lactococcus species dominating. While the VOC profiles showed significant variation in functionality among the variants, minor differences were observed in microbial composition.

The study confirms that high compound concentration does not necessarily correlate with compound odor activity. Our findings offer insights into the significance of aromas and microbial ecology to support optimization strategies for upscaling traditional fermented products.

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引用次数: 0

Exploring the effect of natural deep eutectic solvents on zein: Structural and functional properties 探讨天然深共晶溶剂对玉米蛋白结构和功能特性的影响。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100965

Adieh Anvar , Mohammad Hossein Azizi , Hassan Ahmadi Gavlighi

This study evaluated the effects of chemical modification, including ethanol, acetic acid, and natural deep eutectic solvents (NADES), on the secondary and tertiary structures, hydrophobicity, free amine content, protein-protein interactions, and functional properties of zein. The NADES used included choline chloride: oxalic acid, choline chloride: urea, choline chloride: glycerol, and glucose: citric acid. The results reveal that the NADES system significantly altered zein's structures, as evidenced by Fourier transform infrared spectroscopy, fluorescence, and Ultraviolet–Visible Spectroscopy analysis. Circular dichroism spectroscopy analysis indicated significant conformational change in modified zein, with decreased α-helix and increased random coil content. Notably, the NADES system leads to greater disruption of hydrogen bonds and facilitates the exposure of hydrophobic regions compared to water, ethanol, and acetic acid systems. This resulted in enhanced solubility, surface hydrophobicity, and free amine content in zein, indicating a more significant change in protein structure. In contrast, water and acetic acid solvents maintained more stable disulfide bonds within zein, which correlates with lower solubility and less unfolding. The NADES system promoted interactions between zein and its solvent components, improving emulsifying properties. Water, ethanol, and acetic acid systems had higher solubility in urea, thiourea, and dithiothreitol than the NADES system, revealing disruption of both covalent and noncovalent bonds in zein modified by NADES. Overall, this study highlights the superior ability of the NADES system to modify zein's structure and functionality compared to conventional solvents, suggesting its potential for enhancing protein applications in the industrial production of foods.

本研究评估了乙醇、醋酸和天然深共晶溶剂（NADES）等化学修饰对玉米蛋白二级和三级结构、疏水性、游离胺含量、蛋白-蛋白相互作用和功能特性的影响。使用的NADES包括氯化胆碱：草酸、氯化胆碱：尿素、氯化胆碱：甘油和葡萄糖：柠檬酸。傅里叶变换红外光谱、荧光光谱和紫外可见光谱分析结果表明，NADES体系显著改变了玉米蛋白的结构。圆二色光谱分析表明，修饰后的玉米蛋白构象发生了显著变化，α-螺旋减少，随机螺旋含量增加。值得注意的是，与水、乙醇和醋酸系统相比，NADES系统会导致更大的氢键破坏，并促进疏水区域的暴露。这导致玉米蛋白的溶解度、表面疏水性和游离胺含量增强，表明蛋白质结构发生了更显著的变化。相比之下，水和醋酸溶剂在玉米蛋白中保持更稳定的二硫键，这与较低的溶解度和较少的展开有关。NADES体系促进了玉米蛋白与其溶剂组分的相互作用，改善了乳化性能。水、乙醇和乙酸体系在尿素、硫脲和二硫代苏糖醇中的溶解度比NADES体系高，这表明NADES修饰的玉米蛋白的共价键和非共价键都被破坏。总的来说，本研究强调了与传统溶剂相比，NADES系统在修饰玉米蛋白结构和功能方面的优越能力，表明其在食品工业生产中增强蛋白质应用的潜力。

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引用次数: 0

Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100979

Octavio Bignardi da Silva Nunes , Tiago Willian Buranello , Fabiana de Andrade Farias , Jenyffer Rosero , Kaiana Recchia , Fabiana Fernandes Bressan

As the global population grows, the demand for food and animal-derived products rises significantly, posing a notable challenge to the progress of society in general. Alternative protein production may adequately address such a challenge, and cell-based meat production emerges as a promising solution. This review investigates methodologies for in vitro myogenesis and adipogenesis from stem cells (adult, embryonic, or induced pluripotent stem cells - iPSCs) across different animal species, as well as the remaining challenges for scalability, the possibility of genetic modification, along with safety concerns regarding the commercialization of cell-cultured meat. Regarding such complexities, interdisciplinary approaches will be vital for assessing the potential of cell-cultured meat as a sustainable protein source, mimicking the sensory and nutritional attributes of conventional livestock meat whilst meeting the demands of a growing global population while mitigating environmental impacts.

{"title":"Can cell-cultured meat from stem cells pave the way for sustainable alternative protein?","authors":"Octavio Bignardi da Silva Nunes , Tiago Willian Buranello , Fabiana de Andrade Farias , Jenyffer Rosero , Kaiana Recchia , Fabiana Fernandes Bressan","doi":"10.1016/j.crfs.2025.100979","DOIUrl":"10.1016/j.crfs.2025.100979","url":null,"abstract":"<div><div>As the global population grows, the demand for food and animal-derived products rises significantly, posing a notable challenge to the progress of society in general. Alternative protein production may adequately address such a challenge, and cell-based meat production emerges as a promising solution. This review investigates methodologies for <em>in vitro</em> myogenesis and adipogenesis from stem cells (adult, embryonic, or induced pluripotent stem cells - iPSCs) across different animal species, as well as the remaining challenges for scalability, the possibility of genetic modification, along with safety concerns regarding the commercialization of cell-cultured meat. Regarding such complexities, interdisciplinary approaches will be vital for assessing the potential of cell-cultured meat as a sustainable protein source, mimicking the sensory and nutritional attributes of conventional livestock meat whilst meeting the demands of a growing global population while mitigating environmental impacts.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100979"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Design and test of steam-injected continuous scrambled egg device 蒸汽注入连续炒蛋装置的设计与试验。

IF 6.2 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Research in Food Science

Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100948

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

To solve the existing problems of low yield, uneven quality, and single form of industrially scrambled eggs, we have developed a continuous high-output steam scrambled egg device based on the principle of steam injected. By establishing calibration curves for egg, oil, and steam flow rates, determining the key parameters of the equipment, and simulating the heat transfer process between steam and egg by Computational Fluid Dynamics (CFD), we created the device and verified its production performance. The results show that the capacity of this device can reach 104.4 kg/h, which greatly improves production efficiency. By precisely adjusting the steam flow, this device can produce scrambled eggs in the form of blocks, thick slices, thin slices, and broken. Moreover, the differences between the scrambled eggs produced by this device and the traditional frying pan were not significant in terms of color, taste and sensory evaluation (p > 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.

为解决工业炒鸡蛋存在的产量低、质量参差不齐、形态单一等问题，我们研制了一种基于蒸汽注入原理的连续高产蒸汽炒鸡蛋装置。通过建立鸡蛋、油和蒸汽流量标定曲线，确定设备关键参数，利用计算流体力学（CFD）模拟蒸汽与鸡蛋之间的传热过程，制作了该设备，并对其生产性能进行了验证。结果表明，该装置的生产能力可达104.4 kg/h，大大提高了生产效率。通过精确调节蒸汽流量，该设备可以生产出块状、厚片状、薄片状和破碎状的炒鸡蛋。此外，该装置制作的炒蛋在颜色、味道和感官评价方面与传统煎锅差异不显著（p > 0.05）。最重要的是，该设备生产的炒蛋弹性更好，质地更软，成熟度整体均匀性更好，达到消费者满意。本研究为中国蛋菜产业化连续生产提供了技术支持。

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引用次数: 0