微探针法测定“北京烤鸭”皮下导热系数的研究

Determination of subcutaneous thermal conductivity for "peking-duck" roasted by air-impingement technique

采用非稳态微探针法测定“北京烤鸭”皮下导热系数。结果显示,鸭坯皮下含水率为6.55%￣14.2%时,导热系数值在0.1178￣0.1973W/(m·K)之间变化,且呈线性相关趋势。

Thermal conductivity of ＂Peking - duck＂ roasted by air-impingement was measured with microprobe. The result showed that the thermal conductivity of subcutaneous tissue with moisture content from 6.55% to 14.22% ranged 0.1178～0.1973W/（m·K）, indicating trends of liner correlation.