食品科学 ›› 2017, Vol. 38 ›› Issue (21): 61-66.doi: 10.7506/spkx1002-6630-201721010

• 基础研究 • 上一篇    下一篇

自然对流红外辐射复合加热在羊肉烤制过程中的传热解析

李宏燕,何建国,,马莹,王松磊,吴龙国,康宁波,王芹志   

  1. (1.宁夏大学土木与水利工程学院,宁夏?银川 750021;2.宁夏大学农学院,宁夏?银川 750021)
  • 出版日期:2017-11-15 发布日期:2017-11-01
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660484)

Heating Transfer Analysis during Mutton Roasting by Natural Convection Combined with Infrared Radiation

LI Hongyan, HE Jianguo,, MA Ying, WANG Songlei, WU Longguo, KANG Ningbo, WANG Qinzhi   

  1. (1. School of Civil Engineering and Hydraulic Engineering, Ningxia University, Yinchuan 750021, China;2. School of Agriculture, Ningxia University, Yinchuan 750021, China)
  • Online:2017-11-15 Published:2017-11-01

摘要: 对基于电热管与红外复合加热方式下的羊肉烤制传热过程进行分析,探究其“外焦里嫩”特征品质的烤制方法及规律。利用红外测温成像技术测定羊肉烤制过程温度分布,结合热力学参数及三维非稳态导热模型,分析羊肉样本温度分布与烤制温度、时间之间的响应关系;利用差示扫描量热仪分析羊肉加热过程中水分散失及蛋白质变性规律,阐述不同红外功率对羊肉烤制品质的影响及烤制过程中表面抹油对烤制传热的影响。研究表明,烤制过程分为电热管加热与红外加热两阶段,第一阶段烤制温度为85~140?℃,烤制5?min,利用高温热场使热量由外及内逐渐传递,促进香气及风味物质形成,中心温度达到60?℃时停止加热并进行表面抹油降温;第二阶段采用2.0?kW短波红外加热管烤制2?min,肉表温度可迅速升至120?℃,短波辐射高热流密度与低穿透性使肉表皮美拉德反应更充分,形成焦化皮膜阻隔层,减少内部水分散失,肉膜表面与内部温差加大。最终通过温度、时间及加热方式精确控制促使肉制品产生“外焦里嫩”的烧烤品质,初步建立“外焦里嫩”羊肉烤制热力学规律及方法,为开发工业化烤制生产设备提供依据。

关键词: 自然对流, 红外辐射, 烤制, 传热

Abstract: In this paper, the heat transfer during mutton roasting using an electric tube heater coupled with infrared radiation was analyzed in order to the optimal processing parameters for the quality characteristics of “scorched outside but tender inside”. During the roasting process, the temperature distribution was measured by infrared imaging technology, and the relationship between internal temperature and roasting temperature and time was analyzed based on thermodynamic parameters and three-dimensional unsteady heat conduction model. Water loss and protein denaturation were examined by a differential scanning calorimeter. The effect of infrared radiation power on roast mutton quality was evaluated as well as the effect of smearing oil on the surface of meat on heat conduction. Results showed that the roasting process could be divided to two stages. The first stage lasted for 5 min at 85–140 ℃, where the heat was transferred from the exterior to the interior, facilitating the development of aroma and flavor substances, and heating was stopped when the internal temperature reached 60 ℃ followed by smearing oil on the meat surface and cooling. At the second stage, a 2.0 kW shortwave infrared tube heater was used to heat for 2 min, quickly increasing the surface temperature to 120 ℃; the Maillard reaction was more complete due to the high heat flux and low penetrability of shortwave infrared radiation, leading to the generation of coking film barrier layer, reduced water loss from the meat interior and increased temperature difference between the surface and interior of mutton. Finally, the quality characteristics of “scorched outside but tender inside” could be achieved through accurate control of roasting temperature, time and method, which together with understanding the underlying thermodynamic mechanism may provide a basis for the research and development of industrial meat roasters.

Key words: natural convection, infrared radiation, roasting, heat transfer

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