Study on the system of the cooking mechanism

在固定辐射加热热流条件下，利用五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面粉面糊表面结皮和着色过程的影响。从加热器到样品表面的辐射热流在整个实验过程中保持恒定，以检查加热器的波长特性和被测试食品对辐射热的吸收率的组合效应。结果表明，结皮的形成和着色率取决于加热器的波长特性，与长波加热形成的干层相比，波长较短的辐射加热会导致较大的热沉进入食品样品形成相对较湿的结皮层。红外线加热器发射长波的着色率比短波的着色率快，这是因为食品样品表面的温度上升速度较快。这些结果证实，加热食品表面的结皮和着色率主要是由辐射加热器波长特性的变化来解释的。

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.