| 微探针法测定“北京烤鸭”皮下导热系数的研究 |
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| 引用本文： | 马玲娟,高振江,姜新杰,杜志龙. 微探针法测定“北京烤鸭”皮下导热系数的研究[J]. 肉类研究, 2006, 0(6): 36-38 |
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| 作者姓名： | 马玲娟 高振江 姜新杰 杜志龙 |
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| 作者单位： | 中国农业大学工学院,北京,100083 |
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| 摘 要： | 采用非稳态微探针法测定“北京烤鸭”皮下导热系数。结果显示,鸭坯皮下含水率为6.55%～14.2时,导热系数值在0.1178W/(m·K)～0.1973W/(m·K)之间变化,且呈线性相关趋势。
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| 关 键 词： | 鸭坯 含水率 导热系数 皮下组织 微探针 |
Determination of Subcutaneous Thermal Conductivity for "Peking-duck" Roasted by Air-impingement Technique |
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| Ma Ling-juan,Gao Zhen-jiang,Jiang Xin-jie,Du Zhi-long. Determination of Subcutaneous Thermal Conductivity for "Peking-duck" Roasted by Air-impingement Technique[J]. Meat Research, 2006, 0(6): 36-38 |
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| Authors: | Ma Ling-juan Gao Zhen-jiang Jiang Xin-jie Du Zhi-long |
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| Abstract: | Thermal conductivity of"Peking -duck "roasted by air-impingement was measured with microprobe. The result showed that the thermal conductivity of subcutaneous tissue with moisture content from 6.55% to 14.22% ranged 0.1178W/(m·K)～ 0.1973W/(m·K),indicating trends of liner correlation. |
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| Keywords: | Duck Moisture Thermal conductivity Subcutaneous tissue Microprobe |
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