在低温下提高烤效率,利用一台新型行星炸
John S Lioumbas1, Despoina Anastasopoulou1, Maria Vlachou1
1School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece.
Foods (Basel, Switzerland)
|June 27, 2024
概括
这项研究优化了使用行星运动来增强热量和质量转移的炸土豆. 这种创新方法减少了时间和能源消耗,导致更健康的炸食品.
科学领域:
- 食品科学与技术 食品科学与技术
- 化学工程是化学工程的重要组成部分.
- 流体动力学 流体动力学
背景情况:
- 传统的炸工艺在热量和质量转移效率方面面临挑战.
- 增强对流电流和蒸汽泡的离开对于优化油炸至关重要.
- 现有的方法往往缺乏用于控制惯性力应用的机制.
研究的目的:
- 为了优化天然多孔材料,特别是土豆的炸过程.
- 通过控制的水平加速来增强热量和质量转移现象.
- 研究一款新型行星运动炸设备对产品质量和工艺效率的影响.
主要方法:
- 使用了一种创新的设备,同时围绕两个垂直轴旋转 (行星运动).
- 应用空间周期性的水平加速来油并促进蒸汽泡的离开.
- 检查了旋转速度,油温和油炸时间对水损失和感觉属性的影响.
- 使用工业土豆与油的比率,以实现现实的运行条件.
主要成果:
- 行星运动法显著增强了对流电流和蒸汽泡的离开.
- 优化的旋转速度和参数导致水损失增加,感官评估得到改善.
- 显示了降低烤温度和缩短时间的潜力.
结论:
- 新型的行星运动炸方法提供了一种更节能和更高效的食品加工方法.
- 这种技术可以通过降低烤温度并减少有害化合物形成,从而导致更健康的制产品.
- 这项研究为开发先进,具有成本效益的工业油炸系统提供了基础.
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