Design and test of steam-injected continuous scrambled egg device

文献类型： 外文期刊

第一作者： Xue, Liangyu

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

作者机构：

关键词： Agricultural machinery; Steam device; Industrially manufactured; Continuous culinary; Performance verification

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：7.0； 五年影响因子：7.7 ）

ISSN：

年卷期： 2025 年 10 卷

页码：

收录情况： SCI

摘要： 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.

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