食品科学 ›› 2006, Vol. 27 ›› Issue (12): 191-194.
• 基础研究 • 上一篇 下一篇
林婉玲,芮汉明,曾庆孝
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LIN Wan-ling,RUI Han-ming,ZENG Qing-xiao
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摘要: 本实验通过建立数学模型对传统莲蓉包蒸汽加热过程的热扩散与升温特性进行研究。结果表明,莲蓉包表面、面包瓤和莲蓉馅的升温特性不同,表面在初始阶段传热比较快,内部在初始阶段传热比较慢;根据所建立的数学模型,莲蓉包的平均热扩散率α=5.1×10-7m2/s。
关键词: 莲蓉包, 数学模型, 热扩散率, 导热微分方程
Abstract: The thermal diffusivity and the calefactive characteristic of Lianrong bread by steam heating were studied via establishing math model. The result indicated that the calefactive characteristics of bread crust, crumb and Lianrong stuffing were different, and heat transfer in bread crust was quicker than it in the crumb and Lianrong stuffing. The thermal diffusivity of Lianrong bread was 5.1×10-7m2/s, according the math model.
Key words: Lianrong bread, math-model, thermal diffusivity, heat conduction differential equations
林婉玲,芮汉明,曾庆孝. 莲蓉包热扩散特性的研究[J]. 食品科学, 2006, 27(12): 191-194.
LIN Wan-ling,RUI Han-ming,ZENG Qing-xiao. Study on Thermal Diffusivity of Lianrong Bread[J]. FOOD SCIENCE, 2006, 27(12): 191-194.
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