Modeling of cooking and phase change of egg white using computational fluid dynamics
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001989 |
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| author | Rubén E. Sánchez-García Orlando Castilleja-Escobedo Rodrigo Salmón-Folgueras José Luis López-Salinas |
| author_facet | Rubén E. Sánchez-García Orlando Castilleja-Escobedo Rodrigo Salmón-Folgueras José Luis López-Salinas |
| author_sort | Rubén E. Sánchez-García |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-085a94ce6acf4c19b8898e7fddccf84e |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-085a94ce6acf4c19b8898e7fddccf84e2024-12-13T11:03:20ZengElsevierCurrent Research in Food Science2665-92712024-01-019100872Modeling of cooking and phase change of egg white using computational fluid dynamicsRubén E. Sánchez-García0Orlando Castilleja-Escobedo1Rodrigo Salmón-Folgueras2José Luis López-Salinas3Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., 64849, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., 64849, MexicoTecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., 64849, MexicoCorresponding author. Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico; Monterrey, Nuevo León, 64849, Mexico.; Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., 64849, MexicoThis 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.http://www.sciencedirect.com/science/article/pii/S2665927124001989Food cookingComputational fluid dynamicsCFDphase change materialPCMThermal processing |
| spellingShingle | Rubén E. Sánchez-García Orlando Castilleja-Escobedo Rodrigo Salmón-Folgueras José Luis López-Salinas Modeling of cooking and phase change of egg white using computational fluid dynamics Current Research in Food Science Food cooking Computational fluid dynamics CFD phase change material PCM Thermal processing |
| title | Modeling of cooking and phase change of egg white using computational fluid dynamics |
| title_full | Modeling of cooking and phase change of egg white using computational fluid dynamics |
| title_fullStr | Modeling of cooking and phase change of egg white using computational fluid dynamics |
| title_full_unstemmed | Modeling of cooking and phase change of egg white using computational fluid dynamics |
| title_short | Modeling of cooking and phase change of egg white using computational fluid dynamics |
| title_sort | modeling of cooking and phase change of egg white using computational fluid dynamics |
| topic | Food cooking Computational fluid dynamics CFD phase change material PCM Thermal processing |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124001989 |
| work_keys_str_mv | AT rubenesanchezgarcia modelingofcookingandphasechangeofeggwhiteusingcomputationalfluiddynamics AT orlandocastillejaescobedo modelingofcookingandphasechangeofeggwhiteusingcomputationalfluiddynamics AT rodrigosalmonfolgueras modelingofcookingandphasechangeofeggwhiteusingcomputationalfluiddynamics AT joseluislopezsalinas modelingofcookingandphasechangeofeggwhiteusingcomputationalfluiddynamics |