烤箱风扇转速及发热管功率对烤鸡翅的影响

The Influence of Oven Fan Speed and Heating Pipe Power on Grilled Chicken Wings

为探究烤箱风扇转速及发热管功率对烤鸡翅的影响,本文以肉鸡中翅为主要原料,通过改变风扇转速和发热管功率,研究不同组合条件对烤鸡翅表皮强度的影响,最后以感官评价的方式对测试结果进行验证。结果表明,相对于原样机的参数条件,改变为60%初始转速、130%初始发热功率与或130%初始转速、70%初始发热功率条件,均对鸡翅的表皮强度和感官评分有一定程度的提升。

In order to explore the influence of oven fan speed and heating tube power on grilled chicken wings,this paper uses broiler chicken wings as the main raw material,and by changing the fan speed and heating tube power,the effect of different combinations of conditions on the skin strength of grilled chicken wings is studied.Ways to verify the test results.The results show that,compared with the original prototype,changing to 60%initial speed,130%initial heating power,or 130%initial speed,70%initial heating power conditions,all have a certain degree of skin strength and sensory score of chicken wings.