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为了更好地了解与研究家用微波炉微波加热过程中即食食品的传热特性,本文建立了电磁与传热耦合的仿真模型,研究鸡肉和土豆的空间温度和瞬态温度变化规律,并通过实验研究在-5~95℃范围内,鸡肉在频率为2450 MHz时的介电特性和热物理特性。基于温度对鸡肉介电和热物理特性的分析,将温度可分成两个范围:-5~0℃和0~95℃,各温度范围内的鸡肉特性变化趋势不同。仿真模型包括加热腔、波导以及可旋转的转盘和物料。通过比较不同转速对仿真结果的影响,综合考虑仿真所用时间以及物料的均匀性,选用7.5 r/min作为转盘转速。当微波功率为700 W时,组合样品的仿真结果显示,经过90 s的微波加热,空间温度场分布和瞬态温度曲线与实验结果保持一致,微波仿真组合样品的模型是可行的,研究结果为优化微波加热冷藏快餐的均匀性研究提供一定依据。 相似文献
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《食品与生物技术学报》2016,(11)
正射频加热解冻是一种新型的冷冻食品解冻方式。其利用食品的介电特性,使食品在射频腔内受热升温,达到解冻的目的。与其他解冻方式相比,射频加热解冻的解冻速度快,显著降低了解冻汁液流失率,物料各处同时产生热量,射频解冻后物料内的温度分布更均匀,对食品的品质影响较小,且易于控制。目前国内外已有功率为30 k W左右,频率为27.12 MHz的高频解冻设备投放到市场,可以迅速大量地对冻肉或其它冻制品进行解冻。并且,国内外科学家对射频加热的机理以及食品内部的温度分布及其变 相似文献
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食品的通电加热技术研究 总被引:25,自引:2,他引:23
从食品热加工手段玫手,追溯了食品通电加热的历史沿革,阐述了食品通电加热的基本原理及相关的数学模型如电场、温度的分布以及发热量等。讨论了食品的电导率、温度、组成、形状等影响通电加热的因素;论述了实施通电加热的工艺设计的重要参数及系统设计的总体要求;阐述了通电加热在食品加工工业中的特点。应用范围、现状及其发展前景关的工艺设计的重要参数及系统设计的总体要求;阐述了通电加热在食品加工业中的特点、应用范围、 相似文献
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Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating Pattern 总被引:1,自引:0,他引:1 下载免费PDF全文
In this study, snapshots of operating frequency profiles of domestic microwave ovens were collected to reveal the extent of microwave frequency variations under different operation conditions. A computer simulation model was developed based on the finite difference time domain method to analyze the influence of the shifting frequency on heating patterns of foods in a microwave oven. The results showed that the operating frequencies of empty and loaded domestic microwave ovens varied widely even among ovens of the same model purchased on the same date. Each microwave oven had its unique characteristic operating frequencies, which were also affected by the location and shape of the load. The simulated heating patterns of a gellan gel model food when heated on a rotary plate agreed well with the experimental results, which supported the reliability of the developed simulation model. Simulation indicated that the heating patterns of a stationary model food load changed with the varying operating frequency. However, the heating pattern of a rotary model food load was not sensitive to microwave frequencies due to the severe edge heating overshadowing the effects of the frequency variations. 相似文献
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在食品烹饪的应用方面,微波加热技术具有节约时间、无异味和营养成分保留率高等特点,是一种理想的烹饪技术。本研究以猪背最长肌切成5 cm×5 cm×1.5 cm的方块为材料,用聚丙烯酰胺凝胶电泳(SDS-PAGE电泳)法对微波和水浴加热的样品进行蛋白变性终点温度鉴定,并对加热至终点温度之后的样品从蒸煮损失、色差、持水能力、剪切力及加热至终点所耗电量进行对比分析及方差分析和显著性分析。结果表明,对于变频微波炉,900 W与700 W加热均需70 s,500 W加热需120 s,而对于非变频品微波炉,100%功率加热需80 s,80%功率加热需100 s,50%功率加热需140 s。在此基础上,对加热至终点温度之后的样品品质及加热至终点所耗电量进行对比分析,得出700 W功率加热的样品质量最佳,消耗电能最少。 相似文献
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猪肉在我国是最重要的肉类之一,而为了储存更长时间,通常采用冷冻的方式保存。因此,在进一步加工之前就需要经过解冻这一过程,传统的解冻方式耗时长,严重制约了生产效率。微波加热作为一种常用的加热方式,与传统加热方式相比,具有加热速度快、省时节能等突出优点。本文利用家用变频微波炉对冷冻猪里脊肉块进行解冻处理,对解冻程序进行了优化设计,并与微波炉自带的解冻程序进行了对比研究,对肉汁渗出率、色泽以及质构特性进行分析。结果表明:两种优化程序的解冻效果要优于微波炉自的解冻程序,样品能基本解冻完全,肉汁渗出率较低,能较好维持鲜肉的颜色,经过优化后的微波解冻猪里脊肉温差更小,质构特性更佳,同时也缩短了解冻时间。 相似文献
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通过模糊控制技术在烹调过程中自动判定食物量和相应烹调容器确定相应的控制程序,得到相应各阶段的加热功率和时间及其变化规律,用于微波炉的烹调控制,使微波炉的操作得以简化,开拓了微波炉的烹调功能,提高了产品档次 相似文献
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Joseph Christopher Hannon Joseph P. Kerry Malco Cruz-Romero Shafrina Azlin-Hasim Michael Morris 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2016,33(1):167-178
An experimental nanosilver-coated low-density polyethylene (LDPE) food packaging was incubated with food simulants using a conventional oven and tested for migration according to European Commission Regulation No. 10/2011. The commercial LDPE films were coated using a layer-by-layer (LbL) technique and three levels of silver (Ag) precursor concentration (0.5%, 2% and 5% silver nitrate (AgNO3), respectively) were used to attach antimicrobial Ag. The experimental migration study conditions (time, temperature and food simulant) under conventional oven heating (10 days at 60°C, 2 h at 70°C, 2 h at 60°C or 10 days at 70°C) were chosen to simulate the worst-case storage period of over 6 months. In addition, migration was quantified under microwave heating. The total Ag migrant levels in the food simulants were quantified by inductively coupled plasma-atomic emission spectroscopy (ICP-AES). Mean migration levels obtained by ICP-AES for oven heating were in the range 0.01–1.75 mg l?1. Migration observed for microwave heating was found to be significantly higher when compared with oven heating for similar temperatures (100°C) and identical exposure times (2 min). In each of the packaging materials and food simulants tested, the presence of nanoparticles (NPs) was confirmed by scanning electron microscopy (SEM). On inspection of the migration observed under conventional oven heating, an important finding was the significant reduction in migration resulting from the increased Ag precursor concentration used to attach Ag on the LDPE LbL-coated films. This observation merits further investigation into the LbL coating process used, as it suggests potential for process modifications to reduce migration. In turn, any reduction in NP migration below regulatory limits could greatly support the antimicrobial silver nanoparticle (AgNP)-LDPE LbL-coated films being used as a food packaging material. 相似文献
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Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable 下载免费PDF全文
Krishnamoorthy Pitchai Jiajia Chen Sohan Birla David Jones Ric Gonzalez Jeyamkondan Subbiah 《Journal of food science》2015,80(12):E2803-E2814
A 3‐dimensional (3‐D) multiphysics model was developed to understand the microwave heating process of a real heterogeneous food, multilayered frozen lasagna. Near‐perfect 3‐D geometries of food package and microwave oven were used. A multiphase porous media model combining the electromagnetic heat source with heat and mass transfer, and incorporating phase change of melting and evaporation was included in finite element model. Discrete rotation of food on the turntable was incorporated. The model simulated for 6 min of microwave cooking of a 450 g frozen lasagna kept at the center of the rotating turntable in a 1200 W domestic oven. Temperature‐dependent dielectric and thermal properties of lasagna ingredients were measured and provided as inputs to the model. Simulated temperature profiles were compared with experimental temperature profiles obtained using a thermal imaging camera and fiber‐optic sensors. The total moisture loss in lasagna was predicted and compared with the experimental moisture loss during cooking. The simulated spatial temperature patterns predicted at the top layer was in good agreement with the corresponding patterns observed in thermal images. Predicted point temperature profiles at 6 different locations within the meal were compared with experimental temperature profiles and root mean square error (RMSE) values ranged from 6.6 to 20.0 °C. The predicted total moisture loss matched well with an RMSE value of 0.54 g. Different layers of food components showed considerably different heating performance. Food product developers can use this model for designing food products by understanding the effect of thickness and order of each layer, and material properties of each layer, and packaging shape on cooking performance. 相似文献
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Mark Jeffery Swain Adrien Spinassou & Maria Veronica Lyra Swain 《International Journal of Food Science & Technology》2008,43(1):15-23
A test procedure has been developed and used to characterise the performance of domestic microwave ovens in relation to the heating of chilled ready meals. The procedure uses reproducible test loads, which simulate the heating and weight loss characteristics of a chilled ready meal under consumer use. The temperature distribution after heating from 5 °C to a defined minimum temperature of 70 °C is measured in the food simulant using a purpose designed multipoint thermocouple ‘hedgehog’ probe. The temperature, weight loss and heating time data from the test are entered into a spreadsheet analysis program, which provides a simple oven performance ‘score’ and/or comprehensive heating performance data. 相似文献
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模糊集在微波炉控制器中的应用 总被引:1,自引:0,他引:1
采用单片机与模糊控制技术相结合的方法,研制出了以东芝公司的TMP87C846N为核心的微波炉控制器.该控制器采用热释电温度传感器检测食物温度,采用热敏电阻型湿度传感器检测食物湿度,通过模糊推理,根据食物的温度、湿度、重量、烹调功率自动推断加热时间,从而避免了因操作者经验不足、设定时间不准而造成的烹调失败. 相似文献
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Microwave Heating Uniformity of Ready Meals as Affected by Placement, Composition, and Geometry 总被引:3,自引:0,他引:3
The importance of chemical and physical modifications in a ready meal on microwave heating uniformity was investigated. Experimental materials were four-component chilled ready meals which were heated in a domestic microwave oven. The experiment was set up by using 25 factor design and data were evaluated by analysis of variance. Temperatures during and after microwave heating were measured. Heating uniformity could be mainly modified by arrangement and geometry of components and type of tray. In contrast, chemical modifications had no effect or some combined effects with other factors. 相似文献