| 微波复热方便米饭温度均匀性研究 |
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| 引用本文： | 郑先哲,朱勇,沈柳杨,王晓蕊,张友朋,刘钗,刘成海,高明.微波复热方便米饭温度均匀性研究[J].东北农业大学学报,2019,50(9):87-96. |
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| 作者姓名： | 郑先哲 朱勇 沈柳杨 王晓蕊 张友朋 刘钗 刘成海 高明 |
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| 作者单位： | 东北农业大学工程学院,哈尔滨,150030;东北农业大学工程学院,哈尔滨,150030;东北农业大学工程学院,哈尔滨,150030;东北农业大学工程学院,哈尔滨,150030;东北农业大学工程学院,哈尔滨,150030;东北农业大学工程学院,哈尔滨,150030;东北农业大学工程学院,哈尔滨,150030;东北农业大学工程学院,哈尔滨,150030 |
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| 摘 要： | 为改善微波复热方便米饭温度均匀性,通过单因素试验研究4种不同高度规格(4.0,4.5,5.5,7.0 cm)矩形盒对方便米饭在微波复热过程中温度分布及均匀性的影响。利用3因素5水平正交试验方法,以微波作用次数、微波作用时间(单次)和间歇比(微波作用时间/间歇时间)为变量,温度均匀性系数为指标,优化微波间歇复热方便米饭最佳工艺参数。结果表明,矩形盒装方便米饭存在边角聚焦效应,边角处出现热点,中心区域出现冷点,米饭底层温度最高,表层次之,中层温度最低;温度均匀性随矩形盒高度的增加而降低,在高度为4.5 cm时温度均匀性较好;微波作用次数对温度均匀性影响较大,间歇比对温度均匀性影响较小;微波间歇复热方便米饭最优工艺参数为微波作用1次,单次微波作用时间180 s,间歇比13,温度均匀性提高30.77%。研究结果可为方便食品微波复热工艺及品质改善提供参考。
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| 关 键 词： | 微波 复热 方便米饭 温度 均匀性 |
Study on temperature uniformity of instant rice under microwave reheating |
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| Institution: | ,School of Engineering, Northeast Agricultural University |
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| Abstract: | In order to improve the temperature uniformity of microwave-reheated instant rice, the effects of four rectangular containers with different height size(4.0, 4.5, 5.5 and 7.0 cm) on distribution and uniformity of temperature for instant rice during microwave reheating were investigated by singlefactor experiments. The optimum technological parameters of microwave-intermittent reheating for instant rice were obtained based on the orthogonal test method with three factors and five levels. The number of microwave treatments, heating time for per microwave treatment, and intermittent ratio(heating time divide by intermittent time) were selected as influencing factors, and the uniformity coefficient of temperature was employed as evaluation index. The results showed that the focusing effect existed in edge and corner of instant rice loaded by rectangular container. Moreover, the hot spots appeared at the edge and corner, and the cold spots occurred in the central region. The temperature at the bottom of instant rice was the highest, followed by the surface on the sample. Also,the temperature uniformity decreased with the increasing of the height of rectangular container, and it was better for the container with height of 4.5 cm. The temperature uniformity of instant rice was greatly influenced by the times of microwave treatments, while it was less for intermittent ratio. The optimum technological parameters of microwave-intermittent reheating for instant rice were the once microwave treatment, heating time of 180 s for per microwave treatment, and intermittent ratio was of 1:3, resulting in an improvement of 30.77% for temperature uniformity. The research results might provide a reference for the microwave reheating technologies of instant food materials. |
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| Keywords: | microwave reheating instant rice temperature uniformity |
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