新型便携式烤肉炉的设计与性能研究  

Design and performance tests of a new portable roaster

作　　者：吕仲明[1] 肉孜.阿木提 史勇[1,2] 马斌[1] 

机构地区：[1]新疆农业大学机械交通学院,新疆乌鲁木齐830052 [2]新疆农业工程装备创新设计重点实验室,新疆乌鲁木齐830052

出　　处：《食品与机械》2016年第6期110-114,共5页Food and Machinery

基　　金：新疆维吾尔自治区农机化新技术新机具研制开发项目(编号:XNJKY2012-08);新疆农业大学大学生创新创业训练计划项目(编号:dxscx92016139)

摘　　要：针对目前烤肉炉在烧烤过程中存在的环境污染严重、热量损失大、清洗及携带不便等问题,设计一种以户外扁气罐为热源、结合红外线无焰燃烧器与转动烤肉架的新型便携式烤肉炉,同时通过ANSYS软件对烤肉炉及肉串的温度分布进行建模分析,仿真分析表明:该烤肉炉整体结构温度分布合理,保温效果较好。最后通过正交试验检验并优化该烤肉炉的性能,结果表明:烤肉炉燃烧器的火力类型为"炉面微红且稍带蓝色絮状火焰",转速3r/min,烤制时间7 min时烤制出来的肉品质较优。Aiming at problems such as heavy environmental pollution,great losses in heart as well as inconvenient cleaning and carrying during the roasting process of current roasters,this thesis designs a kind of new portable roaster taking outdoor flat gas tank as heat source and combining with infrared flame burner and rotary roasting roaster.In the meanwhile,by using ANSYS software,the thesis builds a model to analyze the temperature distribution of the roaster and the meat.The simulated analysis shows that the overall temperature distribution of the roaster is reasonable and the heat preservation effect is good.At last,through orthogonal experiment and optimize the barbecue furnace performance,the thesis tests the performance of the roaster and use SPSS software to analyze.The orthogonal experiment analysis result indicates that the fire type of the roaster is that＂the furnace surface is slight red with blue flocculent flame.＂When the rotary speed is 3r/min and the roasting time is 7 min,the roasted meat is better.

关 键 词：烤肉炉 有限元分析 温度场 

分 类 号：TS972.21[轻工技术与工程]