摘要
介绍以气体射流冲击技术为基础的新型"北京烤鸭"烤制装置,该装置突破传统烤制的辐射加热方法,它是通过加热管加热空气,然后热气流经喷嘴射出后,作用于旋转的鸭坯表面,使鸭皮皮下脂肪溶化,鸭皮膨化,达到烤熟的目的。该装置主要是通过高速的气流,提高对流换热系数,使鸭坯在相同的时间内,获得与传统高温烤制相同的热量。通过实验测定烤制后鸭皮的膨化厚度结果表明:该设备能够达到较好的烤制效果,具有鸭皮膨化效果好、污染少的优点。同时对该产业形成标准化具有很重要意义。
In this paper, new apparatus based on air-impingement technology is introduced. This apparatus breaks through the traditional method of roasting, its heating air through heated pipe, jetting air-flow via to nozzle, acting on the rotating duck, and then the subcutaneous fat is dissolved, pellicle is puffed. This apparatus has lower temperature, higher convective heat transfer coefficient which cause the duck gains the same quantity of heat as the higher temperature at the same time. Study shows that the thickness of puffed pellicle is well. Advantages of using air-impingement roasting include better puffing, less pollution, and then it has importance signification at the industry standardization.
出处
《食品科技》
CAS
北大核心
2008年第8期88-90,共3页
Food Science and Technology
基金
国家自然科学基金项目(30571312)
教育部博士点基金项目(20060019011)
关键词
射流冲击
北京烤鸭
膨化
air-impingementing
peking duck
puffing
