蒸烤一体集成灶空气炸的炸制速率影响因素研究

Study on influence factors of air-frying rate in integrated steaming and baking stoves

蒸烤一体集成灶设有空气炸烹饪功能,但烘烤速度慢,难以满足用户需求。为了提升空气炸功能的炸制速率,采用薯条为代表炸制食材,通过分析烘烤温度、风速、出风面积、湿度、烘烤位置对薯条失重率的影响,开展蒸烤一体集成灶空气炸的炸制速率改善研究。实验结果表明,在温度200℃、转速2000 r/min条件下烘烤25 min时,通过结构优化后(烤网、出风面积)的薯条失重率分别提升30%(第2层)、52%(第3层)。高温下开启排湿系统,对薯条炸制速率无显著影响,而提升烘烤温度、提高电机转速、增大热风导流板出风面积、使用烤网炸薯条,可以显著提升薯条的炸制速率。

The integrated steaming and baking stove has an air frying cooking function,but the baking speed is slow and difficult to meet user needs.In order to improve the frying rate of air frying function,French fries were used as representative frying ingredients.By analyzing the effects of baking temperature,wind speed,air outlet area,humidity,and baking position on the weight loss rate of French fries,the research on the improvement of air-frying rate of integrated steaming and baking stoves was carried out.The experimental results showed that the weight loss rate of French fries was increased by 30%(second layer)and 52%(third layer)respectively after structural optimization(baking net and air outlet area),when baking for 25 minutes at a temperature of 200℃and a speed of 2000 r/min.Opening the dehumidification system at high temperatures has no significant effect on the frying rate of French fries.However,by raising the baking temperature,increasing the motor speed and the outlet area of the hot air deflector,and using a baking net to fry French fries,the frying rate of French fries can be significantly improved.