Xue Liangyu, Hu Xiaojia, Qi Bo, Yuan Yibing, Wei Wensong, Yang Ping, Ai Xin, Fu Fangting, Zhang Chunhui
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Beijing, 100193, China.
Zibo Institute for Digital Agriculture and Rural Research, Zibo, 255051, China.
Curr Res Food Sci. 2024 Dec 7;10:100948. doi: 10.1016/j.crfs.2024.100948. eCollection 2025.
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 ( > 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.
为解决现有工业化炒鸡蛋产量低、品质不均、形态单一的问题，我们基于蒸汽注入原理研发了一种连续高产量蒸汽炒鸡蛋设备。通过建立鸡蛋、油和蒸汽流量的校准曲线，确定设备关键参数，并利用计算流体动力学（CFD）模拟蒸汽与鸡蛋间的传热过程，我们制造出该设备并验证了其生产性能。结果表明，该设备产能可达104.4千克/小时，极大提高了生产效率。通过精确调节蒸汽流量，该设备能生产块状、厚片状、薄片状和碎末状的炒鸡蛋。此外，该设备生产的炒鸡蛋与传统煎锅炒制的在颜色、味道和感官评价方面差异不显著（P>0.05）。最重要的是，该设备生产的炒鸡蛋弹性更好、质地更软、成熟度整体均匀性更佳，能让消费者满意。本研究为中式蛋类菜肴的工业化连续生产提供了技术支持。
