As easy (or difficult) as boiling an egg

Authors

  • Arturo F. Castellanos-Ruelas Facultad de Ingeniería Química. Universidad Autónoma de Yucatán. México
  • Francisco J. Herrera-Rodríguez Facultad de Ingeniería Química. Universidad Autónoma de Yucatán. México
  • Virginia M. Pérez-Flores Facultad de Ingeniería Química. Universidad Autónoma de Yucatán. México
  • Eduardo Castañeda Pérez Facultad de Ingeniería Química. Universidad Autónoma de Yucatán. México

DOI:

https://doi.org/10.19230/jonnpr.3316

Abstract

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Author Biographies

Arturo F. Castellanos-Ruelas, Facultad de Ingeniería Química. Universidad Autónoma de Yucatán. México

Profesor-Investigador Titular C de Tiempo Completo asignado al Cuerpo Académico Desarrollo Almentario.

Virginia M. Pérez-Flores, Facultad de Ingeniería Química. Universidad Autónoma de Yucatán. México

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Eduardo Castañeda Pérez, Facultad de Ingeniería Química. Universidad Autónoma de Yucatán. México

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References

Rombauer I, Rombauer M. Joy of Cooking. Indianapolis, NY, USA. Bobbs-Merrill Co. Inc. Ed. 1975.

Williams ChDH. The science of boiling an egg. Physics and astronomy. University of Exeter consultado el 15 de octubre 2019.Disponible en https://newton.ex.ac.uk/teaching/CDHW/egg/

Norma Oficial Mexicana NOM-159-SSA1-2016.Productos y servicios. Huevo y sus productos. Disposiciones y especificaciones sanitarias. Método de prueba. Diario Oficial de la Federación. 16-de enero de 2018.

Erdogdu F, Ferrua M, Singh SK, Singh RP. Air-impingement cooling of boiled eggs: Analysis of flow visualization and heat transfer. J of Food Engineering 2007;79:920–928.

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Published

2019-11-16

Issue

Vol. 5 No. 2: (February 2020) JONNPR.2020; 5(2):137-235

Section

Editorial

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