摘要
根据油炸食品工艺要求和品质要求,提出采用油水混合技术,解决油炸食品过程中常见的问题。本文重点阐述了油水混合电热炸炉的结构设计和控制系统设计、工作原理和操作方法,以及油水混合技术和超温保护装置的相关设计要点;并通过对设计、研制、使用过程的分析总结,提出今后对该类型产品设计的改进思路和性能完善的方案。
According to the technical requirements and quality of fried food requirements, the oil-water mixed fried food technology is presented, solving the common problem in the process of frying. This paper focuses on the electric oil -water mixed electric fryer＇s structural design, the control system design, working principle and operating method, and oil ＆ water mixing technology and over-temperature protection device design features. Through the design, development, the use of the process of analysis and summary, put forward a pro- posal for this type of product design idea of improvement and performance of the program.
出处
《包装与食品机械》
CAS
2013年第1期32-35,共4页
Packaging and Food Machinery
关键词
油水混合
油水分界面
中间加热
风冷控制
超温保护
oil-water mixed
oil-water interface
intermediate heating
cooling control
over temperature protection.
