微波工作站对油脂组分微波升温特性的研究  

Study on the temperature-rising characteristics of oil with microwave workstation

作　　者：温雪馨[1] 芮汉明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第4期100-103,共4页Science and Technology of Food Industry

基　　金：农业部公益性行业科研专项项目(nyhyzx07-038);广东省科技攻关重大项目(2007A020400006)

摘　　要：预油炸产品在微波中复热时,由于表皮和内部存在温度梯度造成水分迁移,使表皮18%失去脆性。由于表皮中含有大量的油脂,因此油脂组分是微波复热时影响表皮升温速度的重要影响因素。为了保持表皮的脆性,本文利用微波工作站对油脂类组分在微波辐射下的升温特性进行研究,期望今后可通过改变表皮升温特性以控制预油炸食品内部水分向表皮的迁移,解决此类食品经微波复热后的脆性问题,开发出可微波油炸食品,推动我国微波食品工业的发展。The crispness of pre-fried food nugget＇s crust will lose when reheating by microwave, because of the temperature gradient between inner and outer,water migrates from inner to outer.As there is plenty of oil in crust, so it is one of the important factors which effects the heating rate of crust when reheating by microwave.In order to control the water migration from inner to outer by improving the temperature-rising characteristics of crust, the temperature-rising of oil was detected by microwave workstation. By doing this, it can solve the crispness problem and develop microwavable pre-fried food.

关 键 词：微波工作站 微波复热 油脂 升温特性 

分 类 号：TS203[轻工技术与工程—食品科学]