猪肉油炒过程传质参数测定及其对烹饪过程控制的影响  

Determination of mass transfer parameters during the cooking process of pork tenderloin and their effects on Chinese cuisine

作　　者：陈晓青 李静鹏 余冰妍 夏旭 唐浩 闫勇 邓力 CHEN Xiaoqing;LI Jingpeng;YU Bingyan;XIA Xu;TANG Hao;YAN Yong;DENG Li(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Shenzhen Han Shi Intelligent Technology Co.,Ltd.,Shenzhen 518084,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]深圳汉食智能科技有限公司,深圳518084

出　　处：《农业工程学报》2024年第10期288-297,共10页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划项目(2023YFD2101002);国家自然科学基金项目(32260644,32260642);贵州省科技计划项目(黔科合支撑[2023]一般066);贵州省科技计划项目(黔科合基础-ZK[2022]一般066)。

摘　　要：为提升油炒数值模拟的可靠性及准确度,揭示可控操作对烹饪过程参数的影响及关键过程参数对烹饪的影响。通过无量纲水分含量分析解法,测定了中式油炒猪里脊肉过程中的表面传质系数(surface mass transfer coefficient,h_(m))和有效水分扩散系数(effective moisture diffusion coefficient,D_(eff)),分析了预热油温及样品比表面积Ω对h_(m)及D_(eff)的影响;基于已构建的油炒热质传递数学模型、成熟值理论,对比了h_(m)和流体-颗粒表面传热系数(fluid-to-particle surface heat transfer coefficient,hfp)对烹饪成熟控制的影响。结果表明:与油炸过程类似研究的文献数据相比,该研究中hm值偏大在5.927×10^(−6)~2.481×10^(−5) m/s之间,D_(eff)在6.281×10^(−9)~4.148×10^(−8) m^(2)/s之间,D_(eff)活化能(Ea)在24.2~30.6 kJ/mol范围内;预热油温、比表面积Ω对h_(m)及D_(eff)有显著影响(P<0.05),预热油温越高h_(m)和D_(eff)越大,比表面积Ω和h_(m)越大,D_(eff)越小;h_(m)对烹饪成熟控制影响较小,而h_(fp)是烹饪成熟控制的关键过程参数。研究结果为油炒过程模拟提供了重要参数,为烹饪过程控制提供依据。Chinese cuisine with a rich history has a wide range of complex and various techniques.Among them,the oil stir-frying is characterized by a significant short,intense dynamic process.Numerical simulation is also required to explore the process mechanism of cooking quality formation.Mathematical models are crucial to simulate the food heat treatment,and then optimize and control the process.The reliability of these models can rely mainly on the accuracy of the parameters.The unsteady-state transfer of water mass includes the convective mass transfer,due to the macroscopic movement of fluid on the solid-liquid boundary during oil stir-frying.The parameter of this process is the surface mass transfer coefficient(h_(m)),represented by the rate of mass transfer between the fluid and the surface of the food particles pmoisture diffusion coefficient(D_(eff))can indicate the speed of component diffusion in the medium.Specifically,D_(eff) was a material transfer property that was determined by the random movement of internal water molecules after molecular diffusion and mass transfer.The hm and surface heat transfer coefficient between particle fluid and particle(h_(fp))between the particle and fluid can be referred to as the surface transfer coefficient.These parameters are closely related to the specific process.This study aims to investigate the effects of controllable operations and key process parameters on oil stir-frying cooking,in order to enhance the reliability and accuracy of numerical simulation.The h_(m) and D_(eff) of moisture were determined,according to the dimensionless analytical solution of moisture content during the oil stir-frying of pork tenderloin.A systematic investigation was made to analyze the effects of preheated oil temperature and specific surface area(Ω)on h_(m) and D_(eff).Subsequently,a comparison was made on the effects of h_(m) and h_(fp) on cooking maturity.The maturity value theory was proposed using the mathematical model of heat and mass transfer in the oil stir-frying.The hm values

关 键 词：中式烹饪 油炒 表面传质系数 有效水分扩散系数 猪里脊肉 

分 类 号：TS972.1[轻工技术与工程]