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为研究油炒过程搅拌频率、锅底到火源距离对食品体系吸热功率的影响,通过构建油炒过程食品体系传热学控制方程,结合试验传热学手段,建立了分析测定油炒过程食品体系吸热功率的方法。应用结果表明,搅拌频率相同时,食品体系吸热功率随锅底到火源距离增大而线性减小;锅底到火源距离相同时,食品体系吸热功率随搅拌频率增加而线性增大。同时,采用油脂替代法,研究了两种对象烹饪食品体系吸热功率,其平均和峰值吸热功率分别为3.17 kW,2.93 kW以及5.32 kW,5.94 kW。误差分析表明,油脂替代法研究实际油炒过程食品体系吸热功率具有工程价值。
In order to study the influence of stirring frequency and the distance from the bottom of the pan to the source of the heat on the heat absorption power of the food system, the control equation of heat transfer in the food system of oil frying process was established. Combined with the experimental heat transfer method, Food system endothermic power method. The results show that when the mixing frequency is the same, the heat absorption power of the food system decreases linearly with the increase of the distance from the bottom of the pan to the fire source. When the distance from the bottom of pan to the source of fire is the same, the heat absorption power of the food system increases linearly with the stirring frequency . At the same time, using the fat substitution method, the endothermic power of the two kinds of culinary foodstuffs was studied, and the average and peak endothermic powers were 3.17 kW, 2.93 kW, 5.32 kW and 5.94 kW, respectively. Error analysis shows that there is an engineering value for the fat substitution method to study the heat absorption power of the actual frying process food system.