颗粒状态对米饭微波复热过程温度分布的影响  

Particle state effect on temperature distribution of instant rice during microwave reheating process

作　　者：王丽云[1] 范大明[1] 庞珂 黄建联 赵建新[1] 陈卫[1] 张灏[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122 [2]无锡华顺民生食品有限公司,江苏无锡214218 [3]福建安井食品股份有限公司,福建厦门361022

出　　处：《食品工业科技》2012年第21期53-56,61,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2008BAD91B03);国家科技部农业科技成果转化资金项目(2008GB2B200083)

摘　　要：为了研究和开发不同颗粒状态的方便米饭,运用微波工作站和光纤探针在线监测的方法,以碎米、完整大米加工的不同厚度/半径比(L/R)圆柱型尺寸的米饭作为研究对象,综合考察物料颗粒状态对米饭微波复热过程中温度分布规律以及各位置点微波吸收功率规律的影响。结果表明,两类米饭的温度变化规律基本一致:随样品L/R的增加,高温区域从米饭内部逐渐向样品上下表面转移。大米颗粒状态可以较为明显地影响米饭温度分布的对称性。完整的颗粒状态在L/R<1.5时,会使微波功率在米饭内部产生更强的中心聚集吸收效果;在L/R≥1.5时,其会引起米饭复热时边角温度过高。The microwave workstation and the online monitoring optical fiber probes were used to research and develop the instant rice of different particle state.The work was performed on the broken rice and complete particle rice with different thickness/radius ratio （L/R）to study the effect of material particle state on the temperature distribution as well as the microwave absorption power law during the microwave reheating process of instant rice. The results showed that the temperature variation of the two types of rice was basically identical. The high temperature regions transfered gradually to the upper and lower surface as the sample thickness/radius ratio （I/R） increased.And the rice particle state affected the symmetry of temperature distribution significantly.Complete particle state maked the absorbed microwave power distributed more center in the samples when L/R was less than 1.5,and it caused the samples overheated at the edge and corner when L/R was more than 1.5.

关 键 词：方便米饭 微波复热 颗粒状态物料 温度分布 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]