| 冷冻馒头微波复热过程中温度和水分变化的研究 |
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| 引用本文： | 陈卫,张灏,赵建新,颜正勇. 冷冻馒头微波复热过程中温度和水分变化的研究[J]. 中国粮油学报, 2002, 17(5): 21-23 |
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| 作者姓名： | 陈卫 张灏 赵建新 颜正勇 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 基金项目： | 江苏省科技厅应用基础研究项目 |
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| 摘 要： | 本文以冷冻馒头为研究对象 ,研究了微波复热过程中的温度变化和水分迁移情况。指出微波加热存在温度梯度的转换 ,馒头表面、内层和中心部位温升情况和含水量变化存在差异 ,馒头中心部位失水最快。微波解冻 /加热的方式以及内容物的数量、大小等对此也有影响
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| 关 键 词： | 微波 微波加热 冷冻馒头 解冻 温度分布 水分迁移 |
| 修稿时间： | 2002-01-29 |
Change of Temperature and Moisture within Frozen Steamed Bread under Microwave Reheating |
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| Chen Wei Zhang Hao Zhao Jian-xin Yan Zheng-yong. Change of Temperature and Moisture within Frozen Steamed Bread under Microwave Reheating[J]. Journal of the Chinese Cereals and Oils Association, 2002, 17(5): 21-23 |
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| Authors: | Chen Wei Zhang Hao Zhao Jian-xin Yan Zheng-yong |
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| Abstract: | Temperature profile and moisture immigration of frozen steamed-bread through microwave reheating were studied.It showed that the conversion of temperature gradient existed during microwave thawing and that the temperature rising and moisture loss were different among surface,inner and bread core,while core moisture loss was higher.The mode of microwave thawing/heating and the load mass and size were also effective on these results. |
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| Keywords: | microwave microwave heating frozen steamed-bread thawing temperature profile moisture immigration. |
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