Design and Build a Smart Egg Whisker
One of the most challenging steps in making cakes and soufflés is the preparation of egg white foam. Preparing a consistent and perfectly whisked egg white foam requires experience. On top of that, different types of cakes require
different degree of foaminess. The whisking process unfolds the protein in egg whites and exposes the long-chain amino acids to air giving rise to the foam-like structure. Stabilizing agents, such as sugar are also added to stiffen the foam.
This project covers the design and fabrication of a smart device that will enable egg white foam of any desired stiffness to be achieved automatically. This will greatly help those taking up baking as a hobby or even business owners who may want
to automate and speed up the egg whisking process.
Students building and testing a Smart Egg Whisker
A Smart Egg Whisker to simplify tedious whisking tasks, bringing convenience to users
Lian Zhi Yao | Ng Ri Sheng | Pang Da Quan Darius | Tan Min Jin Albie
Diploma In Chemical Engineering