家电科技Issue(z1)：468-472,5.DOI:10.19784/j.cnki.issn1672-0172.2023.99.106
基于全质构和统计学分析的空气炸锅烹饪性能研究
Study on cooking performance of air fryer based on total texture and statistical analysis
杨国芳 1关阳 2陆伟 2李继超2
作者信息
- 1. 中家院(北京)检测认证有限公司 北京 100176
- 2. 中国家用电器研究院 北京 100176
- 折叠
摘要
Abstract
Using several different brands of air fryers and beef patty as cooking materials,the difference and characteristics of cooking performance of different brands of air fryers were studied by using total texture testing method combined with statistical analysis.The results show that there are significant differences in hardness,chewability and elasticity of beef patties cooked by different brands of air fryers with the same volume and power.It shows that different brands of air fryers have different cooking effects under the same volume and power.It is feasible to reflect the cooking performance of air fryer by hardness,chewability and elasticity of beef patties.At the same time,the cooking effect of the beef patties cooked by the air fryer is different in different positions,it can be reflected by the difference in hardness,chewability and elasticity of the beef patties at different positions.关键词
空气炸锅/全质构/统计学Key words
Air fryer/Total texture/Statistics分类
信息技术与安全科学引用本文复制引用
杨国芳,关阳,陆伟,李继超..基于全质构和统计学分析的空气炸锅烹饪性能研究[J].家电科技,2023,(z1):468-472,5.
