一种组合蒸汽烹饪器具研究与应用  

Research and Application of a Combined Steam Cooking Appliance

作　　者：吕全彬 蔡佳霖 林海涛 费伟文 

机构地区：[1]汕头市天际电器实业有限公司,汕头515021

出　　处：《日用电器》2023年第3期70-73,共4页ELECTRICAL APPLIANCES

摘　　要：本论文设计了一款利用蒸汽原理来烹饪食物的蒸锅,也是家庭常用的烹饪器具之一,主要是利用蒸汽把锅内的馒头、点心、菜品等蒸熟。目前市场主要的蒸锅分为燃气蒸锅与电蒸锅。其中,电蒸锅的工作原理是利用发热器对锅体内的水加热而形成高温蒸汽,然后利用高温蒸汽对食物进行加热烹饪。但是,在蒸煮食物时,需要在锅体内加水后才放入食物进行加热蒸煮,并需要使水连续地保持在沸腾状态,耗能较大;随着蒸煮的进行,锅体内的水会不断减少,需要人工打开锅盖并向锅体内加水,这样的话会导致高温蒸汽的散失以及蒸煮的暂时中断,影响食物的蒸煮质量;而且在蒸煮过程中,由于锅内温度升高,锅内空气的水蒸气含量大,而锅外环境温度低,当锅内水蒸气依附于锅盖上时,遇冷凝结生成冷凝水,当锅盖上的冷凝水达到一定量时会滴落在下方蒸煮的食物上,影响食物的口感。This paper has designed a steamer using the principle of steam to cook food,is also one of the common family cooking appliances,mainly using steam in the pot of steamed bread,snacks,dishes and other steamed cooked.At present,the main market steamer is divided into gas steamer and electric steamer.Among them,the working principle of the electric steamer is to use the heater to heat the water in the pot body to form a high temperature steam,and then use the high temperature steam to heat the food for cooking.but,While steaming and stewing the food,You need to add water to the pot before adding food to heat,steam and stew,And the need to keep the water in boiling continuously,High energy consumption;As the stew progresses,The water in the pot will to decrease,Open the lid manually and add water to the pan,This leads cause the loss of high steam and the temporary interruption of steam stew,Affect the quality of food;And during the steaming process,Due to the increased temperature in the pot,The air in the pot is vapor,The ambient temperature outside the pot is low,When the pot of water vapor is attached to the lid,When cold condensation generates condensate water,When the condensate on the pot cover reaches a certain amount,it drops on the steamed food below,Affect the taste of the food.

关 键 词：电蒸锅 蒸汽 发热器 

分 类 号：TS972.21[轻工技术与工程]