在填充面包蒸过程中质量的动态变化
Miao Bai1, Haiyong Pan1, Shujun Li1
1College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Foods (Basel, Switzerland)
|February 27, 2026
概括
这项研究监测了蒸期间的填充面包的质量,发现内部温度是智能过程控制的关键. 数字建模准确模拟温度,支持优化蒸汽.
科学领域:
- 食品科学 食品科学 食品科学
- 工艺工程的过程工程.
- 数字建模 数字建模
背景情况:
- 蒸对于充满面包的生产至关重要.
- 智能过程控制需要监控质量变化.
- 在蒸过程中内部温度的演变需要模拟.
研究的目的:
- 在蒸过程中监测填充面包的质量属性.
- 使用数值建模来模拟内部温度变化.
- 支持智能流程控制,用于填充面包蒸.
主要方法:
- 在蒸过程中评估了多个质量属性.
- 监测各种辐射距离的内部温度.
- 根据实验数据开发并验证了一个数值温度模型.
主要成果:
- 大多数质量指标在蒸的前0-9分钟内发生了显著的变化.
- 内部温度被证明是监测蒸汽状态的最合适指标.
- 模拟的温度概况与实验测量结果非常相匹配.
结论:
- 内部温度是监测填充面包蒸汽的可靠指标.
- 数字建模有效模拟蒸过程中的温度演变.
- 这项研究为食品加工中的智能监控和控制系统提供了基础.
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