新型热管防烫筷子的快速导热性研究  

Study on the fast thermal conductivity of a new type of heat pipe anti scald chopsticks

作　　者：姜文利[1] 李娜[1] 石千黛 杨晓钒 刘金光[1] 薛技科 高天宇[1] 孙美玲[1] JIANG Wenli LI Na SHI Qiandai YANG Xiaofan LIU Jinguang XUE Jike GAO Tianyu SUN Meiling(Food Science and Engineering College, Qingdao Agricultural University/Qingdao Key Lab of Modern Agricultural Quality and Safety Engineering, Qingdao 266109, China)

机构地区：[1]青岛农业大学食品科学与工程学院/青岛市现代农业质量与安全工程重点实验室,青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2017年第1期52-55,65,共5页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家自然基金(31271963)

摘　　要：为了解决高温食物不能立即食用的缺陷,基于热管技术,本文设计并制作了一种能够使高温食物快速冷却的热管防烫筷子,主要由微型热管、防滑螺纹和隔热握柄等组成。以食物冷却速度为指标,测试了使用热管防烫筷子搅拌冷却高温食物(90℃)的降温效果。试验结果表明,高温食物降低相同的温度,使用热管防烫筷子能够明显缩短冷却时间,相比同材质金属筷,使用热管防烫筷子冷却高温水、油菜、龙须面和方便面的速度分别提高28.8%,29.0%,28.7%和28.5%,相比竹筷,冷却速度分别提高36.7%,37.6%,35.2%和35.4%。In order to solve the defect of high temperature food can＇ t precook and ready to be eaten, based on heat pipe technology, a kind of heat pipe anti--scald chopsticks that could make high temperature cool- ing rapidly was designed, composed of miniature heat pipe, anti--slip thread and heat insulation grip han- dle. The cooling effect of heat pipe anti--scald chopsticks cooling high temperature food （90°） was tested by food cooling rate as the index. The test results showed that. reduced the same temperature of high temperature food, compared with metal chopsticks, the cooling rate of high temperature water, rape, dragon whiskers noodles and instant noodles using heat pipe anti- scald chopsticks was increased by 28.8%, 29.0%, 28.7% and 28.5%. Compared with chopsticks, the cooling rate was increased by 36.7%,37.6%,35.2% and 35.4%.

关 键 词：防烫筷子 热管 导热 

分 类 号：TS201[轻工技术与工程—食品科学]