通过优化包装结构来改善微波再加热过程中即食米的温度分布均性
Chai Liu1, Liuyang Shen1, Huiran Liu1
1College of Engineering, Northeast Agricultural University, Harbin 150030, China.
Foods (Basel, Switzerland)
|August 12, 2023
概括
改善微波再加热即食大米需要均的温度分布. 一种新的金属包装设计有效地减少了热点,提高了温度均性,从而提高了品味质量.
科学领域:
- 食品科学 食品科学 食品科学
- 微波工程 微波工程
- 材料科学 材料科学 材料科学
背景情况:
- 准备食用的米饭的味道质量受到微波再加热期间温度分布的显著影响.
- 不均的加热导致不良的"热点",并影响消费者的整体体验.
研究的目的:
- 为了研究微波再加热过程中即食大米的温度分布均性.
- 开发和评估金属包装设计,以提高温度均性.
主要方法:
- 分析大米在不同温度 (10-80°C) 的热性能 (导电性,介电常数,比热,损耗因子).
- 研究微波加热模式,确定"角落效应"和"热点"现象.
- 四种金属包装配置的设计和比较测试.
主要成果:
- 随着温度的增加,大米的热特性会出现复杂的变化.
- 微波加热中的"角落效应"有助于显著的温度不均.
- 优化了一种特定的金属包装设计 (3.5×10-4毫升/毫米2喷雾膜体积,0.30毫米厚度).
结论:
- 优化的金属包装显著改善了微波加热大米的温度分布均性.
- 这种包装方法减轻了热点,提高了即食大米的质量.
- 这些发现为食品行业提供了切实可行的解决方案,以改善微波回热过程.
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