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。
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^-7m^2/s, according the math model.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期191-194,共4页
Food Science
关键词
莲蓉包
数学模型
热扩散率
导热微分方程
Lianrong bread
math-model
thermal diffusivity
heat conduction differential equations
