Study on the system of the cooking mechanism

蒸煮机构系统研究

• 批准号: 04452322
• 负责人: SHIMADA Atsuko
• 金额: $ 4.16万
• 依托单位: Ochanomizu University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (B)
• 财政年份: 1992
• 资助国家: 日本
• 起止时间: 1992 至 1993
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-04452322/
• 关键词: far infrared radiation; cooking; infrared radiation; heater; crust layr; radiative heating; ヒータ; 波長; 遠赤外線; 加熱調理; 放射伝熱; 食品; 食品加工

Under the fixed heat flux condition of radiative heating, the effects of radiant characteristics of heaters on crust formation and coloring processes at surfaces of white bread and wheat flour batter have been evaluated using five heaters of different kinds. The radiative heat flux from the heater to the sample surface was maintained constant throughout the experiments to examine the combination effects of the wavelength characteristics of the heaters and the absorptivities of tested foods for radiant heat. Results showed that the crust formation and coloring rate were dependent on the wavelength characteristics of the heater used, and that the radiant heating with shorter wavelength led to a greater heat sink into the food samples forming the relatively wet crust layrs compared with the dry layrs formed by heating with longer wave. The coloring rates with the infrared heaters emitting the longer wave were faster than those by the shorter one because of the greater increasing rates of temperature at the food sample surfaces. These results confirmed that both crust formation and coloring rates at a heated food surface were mainly interpreted in terms of the variation of wavelength characteristics of radiant heaters.

在辐射加热的固定热通量状态下，已经使用五个不同类型的加热器评估了加热器对地壳形成和着色过程的辐射特性对地壳形成和着色过程的影响。在整个实验中，从加热器到样品表面的辐射热通量保持恒定，以检查加热器的波长特征的组合效应以及测试食品的吸收率，用于辐射热。结果表明，地壳的形成和着色速率取决于所使用的加热器的波长特性，并且具有较短波长的辐射加热导致更大的散热器进入食物样品中，与形成的干层相比，形成了相对湿的外壳。通过用更长的波加热。由于食物样品表面处的温度速度升高，因此发射较长波的红外加热器的着色速率比较短的速度要快。这些结果证实，在加热食品表面的地壳形成和着色速率主要根据辐射加热器的波长特性的变化来解释。

项目成果

佐藤秀美,畑江敬子,島田淳子: "食品のクラスト層形成および着色状態に及ぼすヒータの放射特性の影響" 日本食品工業学会誌. 39. 784-789 (1992)

Hidemi Sato、Keiko Hatae、Junko Shimada：“加热器辐射特性对食品外壳层形成和着色的影响”日本食品工业协会杂志 39. 784-789 (1992)。

佐藤秀美,畑江敬子,島田淳子: "食品のクラスト層形成および着色状態に及ぼすヒータの放射特性の影響-放射伝熱量が一定の場合-" 日本食品工業学会誌. 39. 784-789 (1992)

Hidemi Sato、Keiko Hatae、Junko Shimada：“加热器辐射特性对食品外壳层形成和着色的影响 - 当辐射传热量恒定时 -”日本食品工业协会杂志 39. 784-789（1992 年）。 ）

Hidemi SATO,Keiko HATAE and Atsuko SHIMADA: "Effects of Radiant Characteristics of Heaters on Crust Formation and Coloring Processes of Food Surface" Nippon Shokuhin Kogyo Gakkaishi. Vol.39. 784-789 (1992)

Hidemi SATO、Keiko HATAE 和 Atsuko SHIMADA：“加热器的辐射特性对食品表面结皮形成和着色过程的影响”Nippon Shokuhin Kogyo Gakkaishi。