煲汤器皿对食品炖煮过程流场的影响

郑少斌; 童灿浩; 陈姝; 曾晓房; 夏扬凯

煲汤器皿对食品炖煮过程流场的影响

1.
仲恺农业工程学院机电工程学院，广东广州510225
2.
仲恺农业工程学院轻工食品学院，广东广州510225
3.
广东工业大学材料与能源学院，广东广州510006

基金项目: 2018仲恺农业工程学院机电类创新创业教育教学团队项目（项目编号：KA190573933）；2019年仲恺农业工程学院研究生科技创新基金（项目编号：KJCX2019013）；广州市科技计划项目（项目编号：201704020028）；广州市科技计划项目（项目编号：201704020029）

计量
- 文章访问数: 304
- HTML全文浏览量: 0
- PDF下载量: 48
- 被引次数: 0
出版历程
- 收稿日期: 2020-07-09
- 出版日期: 2020-11-20

Influence on Soup Cooking Pot on Flow Field Distribution of Food Stewing Process

Funds: 2018 Zhongkai College of Agricultural Engineering Mechanical and Electrical Innovation and Entrepreneurship Education Teaching Team (KA190573933); 2019 Zhongkai College of Agricultural Engineering Graduate Science and Technology Innovation Fund (KJCX2019013); Guangzhou Science and Technology Plan Project: Research and Demonstration of Key Technologies for Cantonese Lawei Green Manufacturing (201704020028); Guangzhou Science and Technology Project: Research and industrialization of key technologies common to the deep processing of Cantonese style pigeon meat products (201704020029);

摘要

摘要: 选择适当的锅具来煲汤，以达到减少能耗并确保汤水的高品质是目前食品学者和百姓生活关注的问题。基于此，利用数值模拟方法对紫砂、不锈钢两种不同材料的炖锅炖煮过程进行有限元分析，采用流固耦合方法进行模拟，并分别从流场和能效两方面进行分析，探讨两种材料锅体炖煮过程的特性。结果表明，紫砂锅具有慢热性、速度场存在分层，适合105 min以上长时间的熬煮；不锈钢锅具有稳压性、易于受热，适合45 min以下短时间的炖煮。当煲汤时间≥2 h时，选用紫砂锅具加热效率比不锈钢锅具高19.09%，更为节能。
- 紫砂 /
- 不锈钢 /
- 锅具 /
- 数值模拟 /
- 流场分析
Abstract: Choosing proper pot to cook soup to reduce energy consumption and ensure high quality of soup is current concern of food scholars and people.Based on this，numerical simulation method was used to perform finite element analysis on the stew pot of purple sand and stainless steel.Fluid-solid coupling method was used to simulate flow field.It was analyzed in two sides of field distribution and energy efficiency.Characteristics of stewing process in pot with different material were discussed.Results showed that purple casserole had slow heating and stratification in velocity distribution，which was suitable for cooking for a long time of more than 105 minutes.Stainless-steel pot had a stable pressure distribution and ingredient in soup was easy to be heated.It was suitable for short cooking of less than 45 minutes to stew.When soup time was more than 2 hours，heating efficiency of purple clay pots was 19.09% higher than that of stainless-steel pots，which was more energy-saving.
- purple pottery /
- stainless steel /
- pot /
- numerical simulation /
- flow distribution analysis