基于过程模拟及实验验证的烹饪成熟优化原理研究

Cooked food, a key factor for national nutrition and health, occupied the main part of daily diet; the automation of Chinese cuisine is an inevitable result of social development, it has huge economic potential. Basic researches on cooking quality formation and control are urgently necessary for both aspects; however, no direct references can be quoted according to western studies. Therefore, optimization of quality for cooking doneness is hypothetically selected as a breakthrough point of our study on the basis of theories, methods and tools accumulated during ten years’ hard working. Based on the governing equation of heat/mass transfer, dynamics of the quality changing for thermal processing and theirs solution and calculation, optimal operating parameters will be achieved according to the quality optimization model of fluid-solid cooking to be done, in which the heat/mass transfer operating conditions, cooking quality and doneness value will be used as optimization variables, objective function and limit function, respectively. As a result, a universal method for numerical optimization of cooking doneness will be finally established. Meanwhile, in order to improve the quality of cooking, researches on optimization for cooking doneness will be carried out upon technologies of real time acquisition for kinetic parameters and time-temperature integrators together with food analysis methods. What’s more, the optimal value of key operation parameters, such as oil temperature, size and stirring, will also be gained by real experiments. Afterwards, the results of experiments will be compared with numerical optimization. Generally, this study attempts to get optimization methods of numerical calculation which can be flexible, convenient, and not limited to the types of applications via a few experimental validation and calibration. Finally, the inner changing laws and control principle of doneness might be revealed according to further extending applications of the above mentioned results integrated with optimized method

烹饪食品是饮食摄入的主要形式，对国民营养健康至关重要。烹饪自动化是社会发展的必然，有巨大经济潜力。两者都迫切需要关于烹饪品质形成与控制的基础研究，而西方并没有可直接引用的成果。因此，在十多年积累的理论、方法、手段之上，拟选择烹饪成熟优化作为研究突破口，基于热质传递控制方程、热处理品质变化动力学，针对以热质传递操作条件为优化变量、以烹饪品质为目标函数、以成熟指标为限制函数的流-固烹饪成熟品质优化模型，建立控制方程的CFD软件求解方法，计算搜索出最优操作参数，从而构建具有普适性的烹饪成熟数值优化方法。同时，以动力学参数实时采集及时间温度积分器等技术结合食品分析开展油温、刀工、搅拌等关键操作参数烹饪成熟优化研究，并与数值优化结果比较，通过有限的实验验证、校准得到可以灵活、方便、不受限地开展应用的数值优化方法。最后，通过上述研究结合数值优化方法的延伸应用，尝试揭示火候形成的内在技术规律和控制原则。

中国居民饮食摄入的主要形式是烹饪食品。而烹饪自动化是社会发展的必然，有巨大经济潜力。两者都迫切需要关于烹饪品质形成与控制的基础研究。因此，基于热/质传递控制方程、热处理品质变化动力学，针对以热质传递操作条件为优化变量、以烹饪品质为目标函数、以成熟指标为限制函数的流-固烹饪成熟品质优化模型，建立控制方程的CFD软件求解方法，计算搜索出最优操作参数，从而构建烹饪成熟数值优化方法。同时，以动力学参数实时采集及时间温度积分器等技术结合食品分析开展油温、刀工、搅拌等关键操作参数烹饪成熟优化研究，并与数值优化结果比较，通过有限的实验验证、校准得到可以开展应用的数值优化方法。.项目主要研究内容：1）构建了考虑蒸发、收缩现象的爆炒过程中热/质传递数学模型并进行验证。新构建数学模型包含5个控制方程、2个收缩方程、7个边界条件和8个初始条件，27个附加方程及48个相关参数，并确定了有限元分析软件COMSOL的求解方法。而且发现颗粒特征尺寸、能量传递速率和流体-颗粒的换热时间/接触面积对颗粒成熟时间和含水率等烹饪品质有极显著（P<0.01）影响；颗粒切割越细、预热油温越高、搅拌操作越剧烈，其内部升温更快，烹饪成熟所需时间更短，烹饪品质越好。2）完成模型中关键参数-渗透率的测定，得到猪里脊肉在中心温度为10~50℃时的液体固有渗透率为1.67×10-17 m2~9.9×10-16 m2。3）经传质模型无量纲水分含量分析解原理及MATLAB 软件联合处理得到猪里脊肉在不同形状、油温及比表面积下油炒时其对流传质系数在4.266×10-6 m/s~3.845×10-5 m/s 范围内变化。随着比表面积的增大及油温的升高，对流传质系数显著增大，而样品形状改变对其影响并不显著。.中式烹饪是中国十多亿国民的主要饮食形式，对中式烹饪开展系统、深入地研究，把握烹饪过程传热与品质变化的内在原理，以推进烹饪科学的进步及烹饪的自动化、标准化，有助于揭示烹饪科学的内在规律，利于中式烹饪的对外宣传和推广。

内容获取失败，请点击重试