本文已被：浏览 882次 下载 174次
投稿时间：2020-05-03
投稿时间：2020-05-03
中文摘要: 真空油炸过程中同时发生热量和质量传递现象，这些现象对产品的品质和安全控制极为重要。该文研究真空度、油炸温度、预处理（漂烫、漂烫+浸渍+涂膜）对香菇脆片真空油炸过程中对流传热系数（h）的影响，结果表明：h值的变化趋势是先增大后减小；达到峰值的时间都在300 s～600 s；油炸温度越高，峰值越高；真空度越高，峰值越高；在真空油炸后期，油炸温度和真空度低的香菇脆片对流传热系数值高；油炸条件相同，漂烫处理香菇脆片的最大对流传热系数值高于漂烫+浸渍+涂膜处理香菇脆片。
Abstract:In the process of vacuum frying，heat and mass transfer phenomena occur simultaneously，which are very important for product quality and safety control.The effects of vacuum degree，frying temperature and pretreatment（blanching，blanching+osmosising+coating）on the heat transfer coefficient（h）in the vacuum frying process of shiitake mushroom slices were studied.The trend of h value was to increase first，and then decreased after reaching the peak value；the time of peak value was basically around 300 s-600 s；the higher the frying temperature，the higher the peak；the higher the vacuum degree，the higher the peak value；in the late stage of vacuum frying，the convective heat transfer coefficient of shiitake mushroom chips with low frying temperature and vacuum degree was high.With the same frying conditions，the maximum convective heat transfer coefficient value of the blanching treatment of shiitake mushroom chips was higher than that of blanching+osmosising+coating treatment.
文章编号：202017002 中图分类号： 文献标志码：
基金项目:广西自然科学基金面上项目（2020GXNSFAA259093）；食品学科与工程广西一流学科培育项目（GXYLXKP1903）；广西果蔬保鲜与深加工研究人才小高地项目（GXGSXGD201906）；贺州学院博士科研启动基金项目（HZUBS202009）
| 作者 | 单位 |
| 任爱清，唐小闲，段振华 | 贺州学院食品与生物工程学院，广西贺州542899；贺州学院广西果蔬保鲜和深加工研究人才小高地，广西贺州542899；贺州学院食品科学与工程技术研究院，广西贺州542899 |
引用文本：
津ICP备20000603号-1