烹调中油水传热温度变化及对里脊肉丝划油成熟度的影响

Effects of Thermal Oil Heat-Transfer Systems on Readiness of Sliced Pork Loin

对烹饪中热传递的过程进行了研究,包括火源温度对介质温度的影响、锅壁温度对介质温度的影响、介质温度对原料成熟度的影响。结果表明,火源温度、介质温度与原料成熟度之间存在相互作用的关系。在单因素对成熟度的影响分析的基础上,综合多因素对成熟度的影响试验,找出最佳热传递的控制参数,建立回归方程的数学模型。

The process of heat transfer during Chinese cooking was studied. The effects of cooking fire temperature, pot wall temperature and oil medium on the readiness of sliced pork loin were investigated. Significant interactions among these factors were observed. A single-factor experiment design combined with multi-factor experiment was adopted to optimize the optimum parameters for controlling heat transfer. A mathematical model was established to predict the response to the readiness of sliced pork loin.