摘要
研究微波―蒸汽联合加热过程中,不同质量馒头在采用不同微波功率时不同部位温度及水分变化。根据内外层温度相对高低可将冻结馒头复热过程分为两个阶段,前一阶段相对较长,外层温度高、中心温度低;后一阶段相对较短,中心温度高而外层温度低。馒头质量越大或微波功率越小,中心部位升温滞后期越长;提高微波功率只是改变各层温度变化速率,并不改变变化趋势;复热使各层水分含量逐渐减少,内外层水分差进一步扩大,微波功率变化只是改变失水速率,对失水总量影响不大。
The outer, mediate and center layer temperature and moisture content of frozen steamed breads with different quality were measured during their microwave-steam reheating at three microwave powers. The reheating process can be divided into two stages. The former is longer, during which the outer layer temperature is higher than that of center layer. The later in shorter, during which center layer temperature is higher than outer. Temperature rising lag term in central layer was longer for weighter steam bread, and lower microwave power heating. Higher microwave poweer can only increase temperature rising speeds, but not their change trends. The combined reheating lowered moisture contents and increased the difference between layers. Higher microwave power can only increase water loss speeds, and the total water loss kept unchanged.
出处
《粮食与油脂》
北大核心
2009年第6期23-25,共3页
Cereals & Oils
关键词
冷冻馒头
微波复热
水分
frozen steam bread
microwave-steam reheating
moisture content
