鸳鸯火锅中辣油锅先沸腾现象及传热原理分析  

Analysis of Phenomenon and Heat Transfer Principles of Spicy Oil Pot Boiling First in Double-Flavor Hotpot

作　　者：罗声豪 宋玉洁 凌子夜[1,2] 张正国 方晓明[1,2,3] LUO Shenghao;SONG Yujie;LING Ziye;ZHANG Zhengguo;FANG Xiaoming(School of Chemistry and Chemical Engineering,South China University of Technology,Guangzhou 510640;Guangdong Engineering Technology Research Center of Efficient Heat Storage and Application,South China University of Technology,Guangzhou 510640;South China University of Technology-Zhuhai Institute of Modern Industrial Innovation,Zhuhai 519175)

机构地区：[1]华南理工大学化学与化工学院,广州510640 [2]华南理工大学广东省热能高效储存与利用工程技术研究中心,广州510640 [3]华南理工大学珠海现代产业创新研究院,珠海519175

出　　处：《食品工业》2024年第3期83-89,共7页The Food Industry

摘　　要：针对鸳鸯火锅中辣油锅比清汤锅先沸腾的现象,以水-大豆油和水-牛油锅底模拟辣油锅锅底,以纯水模拟清汤锅锅底,对比研究2种锅底的沸腾特性。测试二者的沸腾曲线,结果表明,辣油锅先于清汤锅沸腾,清油锅比牛油锅更先沸腾。通过对比2种锅底的比热容、热导率及蒸汽压等热物性,结果发现控制辣锅先沸腾的主要原因在于辣油锅中的食用油蒸汽压低,减少了水分蒸发带来的热损失,使辣锅沸腾现象更早出现,而比热容、热导率以及辣椒组分本身对加快辣油锅沸腾作用不大。Aim at the phenomenon where the spicy oil pot in a double-flavor hotpot meal boils before the plain broth pot,using water-soybean oil and water-beef tallow as simulations for the spicy oil pot and pure water as a simulation for the plain broth pot,a comparative study of the boiling characteristics of the two kinds of pot is conducted.The boiling curve results indicate that the spicy oil pot boils before the plain broth pot,and the clear oil pot boils before the beef tallow pot.By comparing the specific heat capacity,thermal conductivity,and vapor pressure of the two kinds of pot,it is found that the primary reason for the spicy pot boiling first is the lower vapor pressure of the cooking oil in the spicy pot,which reduces the heat loss due to water evaporation,leading to the earlier appearance of boiling in the spicy oil pot.The specific heat capacity,thermal conductivity,and the chili components have minimal impact on accelerating the boiling process in the spicy oil pot.

关 键 词：池沸腾 火锅 两相流 水油体系 传热 

分 类 号：TS201.2[轻工技术与工程—食品科学]