Periodic cooking of eggs
Abstract Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-02-01
|
| Series: | Communications Engineering |
| Online Access: | https://doi.org/10.1038/s44172-024-00334-w |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823862121668018176 |
|---|---|
| author | Emilia Di Lorenzo Francesca Romano Lidia Ciriaco Nunzia Iaccarino Luana Izzo Antonio Randazzo Pellegrino Musto Ernesto Di Maio |
| author_facet | Emilia Di Lorenzo Francesca Romano Lidia Ciriaco Nunzia Iaccarino Luana Izzo Antonio Randazzo Pellegrino Musto Ernesto Di Maio |
| author_sort | Emilia Di Lorenzo |
| collection | DOAJ |
| description | Abstract Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using periodic boundary conditions in the energy transport problem. Through mathematical modeling and subsequent simulation, we are able to design the novel cooking method, namely periodic cooking. 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 with the novel approach. The method not only optimizes egg texture and nutrients, but also holds promise for innovative culinary applications and materials treatment. |
| format | Article |
| id | doaj-art-13f0eaec964f4d32b4700f7e10adb43f |
| institution | Kabale University |
| issn | 2731-3395 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Communications Engineering |
| spelling | doaj-art-13f0eaec964f4d32b4700f7e10adb43f2025-02-09T12:39:18ZengNature PortfolioCommunications Engineering2731-33952025-02-014111010.1038/s44172-024-00334-wPeriodic cooking of eggsEmilia Di Lorenzo0Francesca Romano1Lidia Ciriaco2Nunzia Iaccarino3Luana Izzo4Antonio Randazzo5Pellegrino Musto6Ernesto Di Maio7Dipartimento di Ingegneria Chimica, dei Materiali e della Produzione Industriale, University of Naples Federico IIDepartment of Pharmacy, University of Naples Federico IIDepartment of Pharmacy, University of Naples Federico IIDepartment of Pharmacy, University of Naples Federico IIDepartment of Pharmacy, University of Naples Federico IIDepartment of Pharmacy, University of Naples Federico IIInstitute on Polymers, Composites and Biomaterials, National Research CouncilDipartimento di Ingegneria Chimica, dei Materiali e della Produzione Industriale, University of Naples Federico IIAbstract Egg cooks are challenged by the two-phase structure: albumen and yolk require two cooking temperatures. Separation or a compromise temperature to the detriment of food safety or taste preference are the options. In the present article, we find that it is possible to cook albumen and yolk at two temperatures without separation by using periodic boundary conditions in the energy transport problem. Through mathematical modeling and subsequent simulation, we are able to design the novel cooking method, namely periodic cooking. 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 with the novel approach. The method not only optimizes egg texture and nutrients, but also holds promise for innovative culinary applications and materials treatment.https://doi.org/10.1038/s44172-024-00334-w |
| spellingShingle | Emilia Di Lorenzo Francesca Romano Lidia Ciriaco Nunzia Iaccarino Luana Izzo Antonio Randazzo Pellegrino Musto Ernesto Di Maio Periodic cooking of eggs Communications Engineering |
| title | Periodic cooking of eggs |
| title_full | Periodic cooking of eggs |
| title_fullStr | Periodic cooking of eggs |
| title_full_unstemmed | Periodic cooking of eggs |
| title_short | Periodic cooking of eggs |
| title_sort | periodic cooking of eggs |
| url | https://doi.org/10.1038/s44172-024-00334-w |
| work_keys_str_mv | AT emiliadilorenzo periodiccookingofeggs AT francescaromano periodiccookingofeggs AT lidiaciriaco periodiccookingofeggs AT nunziaiaccarino periodiccookingofeggs AT luanaizzo periodiccookingofeggs AT antoniorandazzo periodiccookingofeggs AT pellegrinomusto periodiccookingofeggs AT ernestodimaio periodiccookingofeggs |