某热风烤箱空气炸烹饪薯条的升温性能研究  

Study on heating performance of air fried cooking French fries in a convention oven

作　　者：王聪 邹春[1] 孙炎军 王亮 WANG Cong;ZOU Chun;SUN Yanjun;WANG Liang(State Key Laboratory of Coal Combustion,Huazhong University of Science and Technology,Wuhan 430074;Guangdong Midea Kitchen Appliances Manufacturing Co.,Ltd.,Foshan 528311)

机构地区：[1]华中科技大学煤燃烧国家重点实验室,湖北武汉430074 [2]广东美的厨房电器制造有限公司,广东佛山528311

出　　处：《家电科技》2022年第6期90-92,97,共4页Journal of Appliance Science & Technology

摘　　要：空气炸锅作为一种新型烹饪工具,具有强对流、低油脂、无烟加热等良好特性,若能将热风空气炸的功能整合到现有电烤箱中,则可以加强烤箱的功能性和实用性,以常见的薯条烹饪为例,分析薯条在对流环境下的传热机理,结合延时摄影和图像分割技术对薯条的色度进行判定,从而优化现有热风烤箱的腔体升温速度,为电烤箱的热风烤设计提供了一定的指导。Air fryer,as a new cooking tool,has good characteristics of strong convection,low oil and smokeless heating.If the function of hot air frying can be integrated into the existing electric oven,the function and practicability of the oven can be increased.Taking the common cooking of French fries as an example,the heat transfer mechanism of French fries in the convection environment is analyzed.And the chroma of French fries was determined by time-lapse photography and image segmentation technology,so as to optimize the heating rate of the cavity of the existing hot air oven,providing some guidance for the d esign of hot air oven.

关 键 词：热风烤箱 热风空气炸 腔体升温速率 图像分割 薯条烹饪 

分 类 号：TM925.53[电气工程—电力电子与电力传动]