新型电热蒸汽加热食品汤锅研制与理论分析

Development and theoretical analysis of new steam heating food soup pot

在食品加工业领域中,传统汤锅耗电量大,使用不便等缺陷已日益凸显出来,随着我国"十二五"规划的要求,节能环保将渗入到各行各业.以等温沸腾凝结换热理论为基础,研制新型电热蒸汽加热汤锅,并从传热热阻角度对新型电热蒸汽加热食品汤锅进行了理论分析.通过与传统汤锅的实验比较,对比煮沸相同压力和体积水的时间的不同,得出采用功率大的加热器或者面积大的汤锅,传热热阻减小明显,节能效果显著.

In the field of food processing industry traditional food soup pots consume too much energy, inconvenience has become increasingly prominent defect,＂ The 12th Five-Year Plan＂ required that environmental protection would infiltrate into all walks of life, this paper describe a new type of electric heating steam pot which are based on the theory of isothermal boiling and condensation heat transfer. From the perspective of heat transfer resistance, the new electric heating steam heating pots are analyzed.. Compared with the traditional food soup pot by experiments, during experiments, we make comparision with the difference by bioling the water in same presssre and temperature,we can acquire conclusions, in the case of the new type of soup pot, the larger power heater or larger area of soup pot is, the smaller heat transfer resistance and saving energy are more effect.