鸡肉糜运动状态对微波加热均匀性的影响
Effect of Motion State of Chicken Mince on Uniformity of Microwave Heating
郭鹏飞 1郑海波 1李景军 1卫兰兰 1杜凌云1
作者信息
- 1. 安徽科技学院 食品工程学院,安徽 滁州 233100
- 折叠
摘要
拟通过动态改变食品在微波场中的空间位置来改善加热的均匀性.对比4 种不同运动状态(静置、静置+水浴、旋转、旋转+翻转)对鸡肉糜微波加热效果.微波处理后,静置处理的样品呈现上下两端温度高而中间温度低的情况,其温度均匀性较低;静置+水浴处理可以明显改善升温不均匀的现象,但升温较为缓慢;旋转处理组相比静置+水浴组温度均匀性更好,仅次于旋转+翻转处理;旋转+翻转处理的样品上下两端温差小,温度均匀性最好.可以考虑采用微波功率不高于6 W/g和翻转频率不低于20 s/次.
Abstract
It is proposed to improve the uniformity of microwave heating by dynamically changing the move-ment pattern of food.The heating effect of chicken mince was compared under four different movement states(static,static+water bath,rotating,rotating+flipping).After microwave treatment,the samples under static treatment showed a higher temperature at the top and bottom ends and a lower temperature in the middle,resul-ting in low temperature uniformity.The static+water bath treatment could significantly improve the uneven heat-ing phenomenon,but the heating rate was relatively slow.The temperature uniformity of the rotating treatment group was better than that of the static+water bath group,second only to the rotating+flipping treatment.The samples treated with rotating+flipping had a small temperature difference between the top and bottom ends,achieving the best temperature uniformity.It is recommended to use a microwave power not exceeding 6 W/g and a flipping frequency not less than 20 s/time.
关键词
微波加热/均匀性/运动状态Key words
microwave heating/uniformity/motion state引用本文复制引用
出版年
2024
NETL
NSTL
万方数据