摘要
通过自行研制的试验样机 ,采用电测技术 ,对甘薯进行气体射流冲击烘烤的试验研究。试验参数为 :喷嘴气体温度 15 0℃ ,出口气体速度 15m·s-1,甘薯直径约 60mm。试验过程中 ,当甘薯温度低于 70℃时 ,其温度以 3～ 4℃·min-1的速度升高 ;温度在 70～ 95℃时 ,升温速度为 1～ 2℃·min-1,其中当温度为 80℃时 ,甘薯的理化指标发生变化 ,硬度变软 ,香味溢出 ;当甘薯上部温度达到 95℃时 ,其温度不再升高 ;当甘薯中心温度达到 90℃时 ,甘薯完全熟化。总烘烤时间为 3 3min ;甘薯在烘烤过程中 ,含水量损失为总质量的 15 %～ 2 0 % (湿基 ) ;烤制成本为0 4～ 0 5kW·h·kg-1。
With special electric equipment, sweet potato which would absorb a large quantity of heat during roasting was tested as a sample using the air-impingement equipment. As the temperature and velocity of ejecting air of the nozzle were 150?℃ and 15?m·s -1 respectively, the results showed that when the temperature of sweet potato was below 70?℃, it heated up the sweet potato at the rate of 3-4?℃·min -1, and when the temperature was 70-95?℃, it heated up the sweet potato at the rate of 1-2?℃·min -1. As the temperature of sweet potato reached 80?℃, its physical and chemical characteristics would be changed, the rigidity was mild and odor was overflowed. As the temperature of sweet potato reached 95?℃, its temperature no longer raise up with the air temperature. The central temperature would be 90?℃ if a best roasting effect was expected. The roasting time of sweet potato was 33 minutes, and the cost was 0.4-0.5?kW·h·kg -1.
出处
《中国农业大学学报》
CAS
CSCD
北大核心
2003年第2期55-57,共3页
Journal of China Agricultural University
基金
北京市科委项目 ( 2 0 0 10 0 10 5 )
