Researchers' Work from Monterrey Institute of Technology and Higher Education Focuses on Food Science (Modeling of cooking and phase change of egg white using computational fluid dynamics).

Předmět:	FOOD science education COMPUTATIONAL fluid dynamics PHASE transitions FOOD science HEAT transfer coefficient
Zdroj:	Food Weekly News; 10/242024, p195-195, 1p
Abstrakt:	Researchers from the Monterrey Institute of Technology and Higher Education conducted a study on modeling the cooking and phase change of egg white using computational fluid dynamics. The research involved building a mathematical model of a real egg and conducting experiments to validate the model. The study found that while the simulations accurately predicted the time required to cook an egg and demonstrated a homogeneous increase in temperature, there was a potential for overestimation due to differences in quantifying techniques and non-uniform cooking processes. The findings were published in Current Research in Food Science by Elsevier. [Extracted from the article]
Databáze:	Complementary Index
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