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流条件下，采用5种不同类型的加热器，研究了加热器的辐射特性对白面包和小麦粉面糊表面结皮形成和着色过程的影响。在整个实验过程中，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性和被测食品对辐射热的吸收率的组合效应。结果表明：加热器的波长特性决定了结皮的形成和着色速率，波长较短的辐射加热使食物样品的热量吸收更大，形成相对湿润的结皮层，而波长较长的辐射加热则形成干燥的结皮层。红外加热器发射的长波比发射短波的上色速度快，这是因为食物样品表面温度的上升速度更快。这些结果证实，在加热食物表面的结皮形成和着色率主要是用辐射加热器波长特性的变化来解释的。

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。