丙烷空气炸锅内传热特性及气体流动研究  

Study on heat transfer characteristics and gas flow in propane air fryer

作　　者：牛军营 李斌 郝朝阳 李凯 NIU Junying;LI Bin;HAO Chaoyang;LI Kai(Cixi Yueda Electronic Technology Co.,LTD.,Ningbo 315315;School of Mechanical Engineering and Mechanics,Ningbo University,Ningbo 315211)

机构地区：[1]慈溪市悦达电子科技有限公司,浙江宁波315315 [2]宁波大学机械工程与力学学院,浙江宁波315211

出　　处：《家电科技》2024年第4期62-66,77,共6页Journal of Appliance Science & Technology

基　　金：慈溪市重点研发计划——“空气炸锅石墨烯发热管技术开发”。

摘　　要：丙烷空气炸锅是一种引领厨房革新的厨具,设计了丙烷空气炸锅结构,分析了炸锅腔体内传热规律,研究了含有空气回流结构的空气炸锅内部传热和空气流动规律,建立了考虑稳态传热和流体动力学的计算模型,分析了炸锅三维结构对内部温度、流体速度的影响。分析可知丙烷燃烧器热量传导到空气中,并通过空气流动将热量传导到食物内;速度场分析中展示不同切面的速度分布图,阐明了近端热循环出风口、远端热循环出风口对空气速度的影响,显示了空气流动的方向和速度大小随空间位置的变化。深入分析了空气炸锅内部的传热和空气流动情况,与实验对比得出带有空气回流结构的空气炸锅烹饪食物效率更高、品质更好,为优化空气炸锅设计和改进提供了重要参考和理论支持。Air fryer is a leading cooking tool for kitchen innovation,proposed a calculation method of mass and heat transfer in a propane air fryer,the law of heat transfer and air flow in an air fryer with air return structure was studied,a calculation model considering steady-state heat transfer and fluid dynamics was established and the influence of three-dimensional structure of air fryer on internal temperature and fluid velocity was analyzed.The analysis shows that the temperature of the heating plate is transmitted to the air,and the temperature is transmitted to the food through the air flow.In the velocity field analysis,the velocity distribution diagram of different sections is shown,the influence of the inlet on the air velocity is clarified,and the change of the direction and velocity of the air flow with the spatial position is shown.The temperature heat transfer and air flow inside the air fryer are deeply analyzed,compared with experiments,it was found that the air fryer with an air recirculation structure has higher cooking efficiency and better quality for food,which provides important reference and theoretical support for optimizing the design and improvement of the air fryer.

关 键 词：空气炸锅 传质传热 气体流动 丙烷燃烧 

分 类 号：TM925.5[电气工程—电力电子与电力传动] TS203[轻工技术与工程—食品科学]