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Published on: April 7, 2023
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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.
Foods (Basel, Switzerland)
|February 27, 2026
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.
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.
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