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猪肉油炒过程传质参数测定及其对烹饪过程控制的影响

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为提升油炒数值模拟的可靠性及准确度,揭示可控操作对烹饪过程参数的影响及关键过程参数对烹饪的影响.通过无量纲水分含量分析解法,测定了中式油炒猪里脊肉过程中的表面传质系数(surface mass transfer coefficient,hm)和有效水分扩散系数(effective moisture diffusion coefficient,Deff),分析了预热油温及样品比表面积Ω对hm及Deff的影响;基于已构建的油炒热质传递数学模型、成熟值理论,对比了hm和流体-颗粒表面传热系数(fluid-to-particle surface heat transfer coefficient,hfp)对烹饪成熟控制的影响.结果表明:与油炸过程类似研究的文献数据相比,该研究中hm值偏大在 5.927×10-6～2.481×10-5m/s 之间,Deff 在 6.281×10-9～4.148×10-8 m2/s 之间,Deff活化能(Ea)在 24.2～30.6 kJ/mol范围内;预热油温、比表面积Ω对hm及Deff有显著影响(P＜0.05),预热油温越高hm和Deff越大,比表面积Q和hm越大,Deff越小;hm对烹饪成熟控制影响较小,而hfp是烹饪成熟控制的关键过程参数.研究结果为油炒过程模拟提供了重要参数,为烹饪过程控制提供依据.
Determination of mass transfer parameters during the cooking process of pork tenderloin and their effects on Chinese cuisine
Chinese cuisine with a rich history has a wide range of complex and various techniques.Among them,the oil stir-frying is characterized by a significant short,intense dynamic process.Numerical simulation is also required to explore the process mechanism of cooking quality formation.Mathematical models are crucial to simulate the food heat treatment,and then optimize and control the process.The reliability of these models can rely mainly on the accuracy of the parameters.The unsteady-state transfer of water mass includes the convective mass transfer,due to the macroscopic movement of fluid on the solid-liquid boundary during oil stir-frying.The parameter of this process is the surface mass transfer coefficient(hm),represented by the rate of mass transfer between the fluid and the surface of the food particles pmoisture diffusion coefficient(Deff)can indicate the speed of component diffusion in the medium.Specifically,Deff was a material transfer property that was determined by the random movement of internal water molecules after molecular diffusion and mass transfer.The hm and surface heat transfer coefficient between particle fluid and particle(hfp)between the particle and fluid can be referred to as the surface transfer coefficient.These parameters are closely related to the specific process.This study aims to investigate the effects of controllable operations and key process parameters on oil stir-frying cooking,in order to enhance the reliability and accuracy of numerical simulation.The hm and Deff of moisture were determined,according to the dimensionless analytical solution of moisture content during the oil stir-frying of pork tenderloin.A systematic investigation was made to analyze the effects of preheated oil temperature and specific surface area(Q)on hm and Deff.Subsequently,a comparison was made on the effects ofhmand hfp on cooking maturity.The maturity value theory was proposed using the mathematical model of heat and mass transfer in the oil stir-frying.The hm values ranged from 5.927 × 10-6to 2.481 × 10-5 m/s,which were slightly higher than those reported in similar deep-frying studies.The Deff values and activation energy(Ea)ranged from 6.281 × 1 0-9 to 4.148 × 10-8 m2/s and 24.2 to 30.6 kJ/mol,respectively.Furthermore,the preheating oil temperature and Q had a significant effect on hm and Deff(P＜0.05).Higher preheated oil temperatures led to greater hm and Deff values,while the larger Q values resulted in larger hm and smaller Deffvalues.Additionally,the hm value shared a minor impact on the cooking process,whereas the hfp was a crucial process parameter to control the cooking.The key parameters hm and Deff can be used to numerically simulate the heat and mass transfer in oil stir-frying.There were some effects of preheating oil and knife handling on hm and Deff during oil stir-frying.Additionally,the mechanisms of hm and hfp in the heat mass transfer can also be clarified during oil stir-frying.

Chinese cuisineoil stir-fryingsurface mass transfer coefficienteffective moisture diffusion coefficientpork tenderloin

陈晓青、李静鹏、余冰妍、夏旭、唐浩、闫勇、邓力

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贵州大学酿酒与食品工程学院,贵阳 550025

深圳汉食智能科技有限公司,深圳 518084

中式烹饪 油炒 表面传质系数 有效水分扩散系数 猪里脊肉

国家重点研发计划项目国家自然科学基金项目国家自然科学基金项目贵州省科技计划项目贵州省科技计划项目

2023YFD21010023226064432260642黔科合支撑[2023]一般066黔科合基础-ZK[2022]一般066

2024

10.11975/j.issn.1002-6819.202401009

农业工程学报
中国农业工程学会

农业工程学报

CSTPCD北大核心
影响因子：2.529
ISSN：1002-6819
年,卷(期)：2024.40(10)