“白吉馍”气体射流烘烤工艺的优化

Optimization of Air-impingement Roasting for "Baiji bun"

探索一种将气体射流技术应用于白吉馍烘烤的新方法,原理是用加热的气体高速冲击面胚以保证面胚在短时间内获得足够的热量,最终达到省时和降低能耗的目的,使用二次通用旋转和频率分析法进行烘烤工艺的优化,以比容和弹性作为评价指标,最优烘烤工艺的结果如下:以比容为优化指标:烘烤时间7.95min,烘烤温度177.6℃,距离45 mm。以弹性为优化指标:烘烤时间6.95 min,烘烤温度174.4℃,距离48mm。结果表明气体射流技术可以应用于烘制白吉馍,这种新方法不但降低了能耗,同时也将传统方法的烘烤时间缩短了近一半。

The article tries to find a new way to make Baiji buns by Air-impingement roasting technique, and the principle is to use the heating gas to impact the surface of pasta in high-speed to get enough heat in a short time. The target is to save time and reduce energy consumption. The baking process is carried out optimization by general rotator and a frequency analysis method. The evaluation index is specific volume and flexibility. The result of obtained baking process is that：the time is 7.95 min;the temperature is 177.6 ~C ;the distance is 45 mm;and this is to use specific volume as the optimization index. The flexibility is used as the index：the time is 6.95 min;the temperature is 174.4; the distance is 48 mm. The result shows that the Air-impingement roasting technique can be used to roast Baiji buns. Besides, the new way can reduce energy consumption and save the roasting time.