鸡肉糜运动状态对微波加热均匀性的影响  

Effect of Motion State of Chicken Mince on Uniformity of Microwave Heating

作　　者：郭鹏飞 郑海波 李景军 卫兰兰 杜凌云 GUO Pengfei;ZHENG Haibo;LI Jingjun;WEI Lanlan;DU Lingyun(School of Food Engineering,Anhui University of Science and Technology,Chuzhou 233100,China)

机构地区：[1]安徽科技学院食品工程学院,安徽滁州233100

出　　处：《许昌学院学报》2024年第5期80-86,共7页Journal of Xuchang University

基　　金：亳州市重大专项揭榜挂帅项目(bzzd2021009)。

摘　　要：拟通过动态改变食品在微波场中的空间位置来改善加热的均匀性.对比4种不同运动状态(静置、静置+水浴、旋转、旋转+翻转)对鸡肉糜微波加热效果.微波处理后,静置处理的样品呈现上下两端温度高而中间温度低的情况,其温度均匀性较低;静置+水浴处理可以明显改善升温不均匀的现象,但升温较为缓慢;旋转处理组相比静置+水浴组温度均匀性更好,仅次于旋转+翻转处理;旋转+翻转处理的样品上下两端温差小,温度均匀性最好.可以考虑采用微波功率不高于6 W/g和翻转频率不低于20 s/次.It is proposed to improve the uniformity of microwave heating by dynamically changing the movement pattern of food.The heating effect of chicken mince was compared under four different movement states(static,static+water bath,rotating,rotating+flipping).After microwave treatment,the samples under static treatment showed a higher temperature at the top and bottom ends and a lower temperature in the middle,resulting in low temperature uniformity.The static+water bath treatment could significantly improve the uneven heating phenomenon,but the heating rate was relatively slow.The temperature uniformity of the rotating treatment group was better than that of the static+water bath group,second only to the rotating+flipping treatment.The samples treated with rotating+flipping had a small temperature difference between the top and bottom ends,achieving the best temperature uniformity.It is recommended to use a microwave power not exceeding 6 W/g and a flipping frequency not less than 20 s/time.

关 键 词：微波加热 均匀性 运动状态 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]