燃气式滚筒型多馕高效烘烤装置的试验研究  

Experimental Research on Gas-Fired High-Efficiency Drum Type Multi-Naan Baking Device

作　　者：史勇 肉孜.阿木提 高泽斌 SHI Yong;ROUZI·Amuti;GAO ZE-bin(College of Mechanical and Electrical Engineering,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学机电工程学院,乌鲁木齐830052

出　　处：《包装与食品机械》2018年第2期10-15,共6页Packaging and Food 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(XNJKY2012-08);新疆研究生科研创新项目(XJGRI2013100)

摘　　要：研制了一种以瓦斯红外线燃烧器为热源、以可贴馕旋转式滚筒为主要工作机构的燃气式多馕高效烘烤装置。为探索该装置的最佳工作性能,以所烘烤出的洋葱馕的感官评定综合评分为考察指标,采用二次正交旋转组合试验方法设计了烘烤试验并建立了馕的感官评价品质的数学回归方程。结果显示:影响烤馕品质的主次因素依次为烘烤时间、烘烤温度和滚筒转速,且烘烤时间和烘烤温度的交互作用对试验结果影响显著。At present,the gas-fired multi-naan high-efficiency baking device was developed,it uses the infrared burner as the heat source and the rotary drum for pastable naan as its main working mechanism.In order to explore the best working performance of this device,the baking test was designed by using the sensory evaluation score of the baked onion naan as the evaluation indexes and using the method of quadratic rotationorthogonal regressive combination test,and the mathematical regression equation for the sensory evaluation quality of naan was established.The results show that the main factors influencing the naan quality are the baking time,baking temperature and drum speed,and the interaction between the baking time and baking temperature has a significant influence on the test results.

关 键 词：燃气式 滚筒 馕 正交试验 工艺参数 响应曲面 

分 类 号：TS210.3[轻工技术与工程—粮食、油脂及植物蛋白工程]