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Dynamic Change of Quality During the Stuffed Bun Steamed Process.

Miao Bai1, Haiyong Pan1, Shujun Li1

  • 1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.

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Summary

This study monitored stuffed bun quality during steaming, finding internal temperature is key for intelligent process control. Numerical modeling accurately simulated temperature, supporting optimized steaming.

Keywords:
characteristic indexmonitoringqualitysimulationstuffed buntemperature

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Area of Science:

  • Food Science
  • Process Engineering
  • Numerical Modeling

Background:

  • Steaming is vital for stuffed bun production.
  • Intelligent process control requires monitoring quality changes.
  • Internal temperature evolution during steaming needs simulation.

Purpose of the Study:

  • To monitor quality attributes of stuffed buns during steaming.
  • To simulate internal temperature changes using numerical modeling.
  • To support intelligent process control for stuffed bun steaming.

Main Methods:

  • Evaluated multiple quality attributes during steaming.
  • Monitored internal temperature at various radial distances.
  • Developed and validated a numerical temperature model against experimental data.

Main Results:

  • Most quality indicators changed significantly within the first 0-9 minutes of steaming.
  • Internal temperature proved to be the most suitable indicator for monitoring steaming status.
  • Simulated temperature profiles closely matched experimental measurements.

Conclusions:

  • Internal temperature is a reliable indicator for monitoring stuffed bun steaming.
  • Numerical modeling effectively simulates temperature evolution during steaming.
  • This research provides a foundation for intelligent monitoring and control systems in food processing.