Researchers at the University of Naples Federico II have utilized computational fluid dynamics (CFD) software to solve the challenge of achieving the perfect soft-boiled egg. This innovative approach alternates cooking an egg between water at 100°C and a bowl at 30°C every two minutes for a total of 32 minutes, allowing the egg white to set while keeping the yolk runny. The study's findings confirm that this method outperforms traditional cooking techniques through various analysis methods, showcasing its effectiveness in balancing the cooking degrees of the white and yolk.
A fine solution of the problem is then found through simulation with a Computational Fluid Dynamics (CFD) software, where imposition of different boundary conditions allows us to compare the evolution of the temperatures and the cooking degrees inside the egg obtained with different cooking methods.
Comparison with established egg cooking procedures through a plethora of characterization techniques, including Sensory Analysis, Texture Profile Analysis, and FT-IR spectroscopy, confirms the different cooking extents and the different variations in protein denaturation.
#cooking-science #computational-fluid-dynamics #soft-boiled-egg #food-engineering #egg-cooking-techniques
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