摘要
研究了螯虾蒸煮过程中虾体中心温度随蒸煮时间的变化规律,建立了螯虾蒸煮过程的传热动力学方程。结果表明,蒸煮过程中虾体中心温度与蒸煮时间关系符合一级动力学模型,从而可以对螯虾蒸煮需要达到预定中心温度所需的蒸煮时间进行理论计算,并为进一步研究螯虾蒸煮需达到的合理杀菌值(F值)提供前提研究。
The changing rule between the center temperature of crawfish and cooking time during cooking processing was studied.The dynamics equations of heat transfer during crawfish＇s cooking processing was established.The results showed that the correlation between the center temperature and the cooking time accorded with first-order rate kinetic model.So the cooking time could be calculated in theory which the target center temperature should achieve during cooking processing.It could provide the premise research for further researching the reasonable sterilization value（F value） which crawfish＇s cooking processing should be reached.
出处
《食品科技》
CAS
北大核心
2010年第3期130-133,共4页
Food Science and Technology
关键词
冻煮螯虾制品
蒸煮
传热动力学
frozen cooked crawfish
cooking
heat transfer dynamics
