| 微波-蒸汽联合加热过程中冻结馒头温度和水分变化 |
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| 引用本文： | 赵学伟,秦潭洋. 微波-蒸汽联合加热过程中冻结馒头温度和水分变化[J]. 粮食与油脂, 2009, 0(6): 23-25 |
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| 作者姓名： | 赵学伟 秦潭洋 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,河南郑州,450002;广东美味鲜调味食品有限公司,广东中山,528401 |
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| 摘 要： | 研究微波―蒸汽联合加热过程中,不同质量馒头在采用不同微波功率时不同部位温度及水分变化。根据内外层温度相对高低可将冻结馒头复热过程分为两个阶段,前一阶段相对较长,外层温度高、中心温度低;后一阶段相对较短,中心温度高而外层温度低。馒头质量越大或微波功率越小,中心部位升温滞后期越长;提高微波功率只是改变各层温度变化速率,并不改变变化趋势;复热使各层水分含量逐渐减少,内外层水分差进一步扩大,微波功率变化只是改变失水速率,对失水总量影响不大。
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| 关 键 词： | 冷冻馒头 微波复热 水分 |
Temperature and moisture content changes during microwave-steam reheating of frozen steamed breads |
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| ZHAO Xue-wei,QIN Tan-yang. Temperature and moisture content changes during microwave-steam reheating of frozen steamed breads[J]. Cereals & Oils, 2009, 0(6): 23-25 |
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| Authors: | ZHAO Xue-wei QIN Tan-yang |
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| Affiliation: | 1. School of Food and Biological Engineering;Zhengzhou Institute of Light Industry;Zhengzhou 450002 China;2. Guangdong Meiweixian Spice Co.;Ltd.;Zhongshan 528401 China |
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| Abstract: | The outer, mediate and center layer temperature and moisture content of frozen steamed breads with different quality were measured during their microwave-steam reheating at three microwave powers. The reheating process can be divided into two stages. The former is longer, during which the outer layer temperature is higher than that of center layer. The later in shorter, during which center layer temperature is higher than outer. Temperature rising lag term in central layer was longer for weighter steam brea... |
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| Keywords: | frozen steam bread microwave-steam reheating moisture content |
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