家电科技2024，Vol.3Issue(3)：73-77,5.DOI:10.19784/j.cnki.issn1672-0172.2024.03.012
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
常情情 1侯汉闯 1刘娟 1吴双 1吴贤焘1
作者信息
- 1. 火星人厨具股份有限公司 浙江嘉兴 314000
- 折叠
摘要
Abstract
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.关键词
蒸烤一体集成灶/空气炸/薯条/炸制速率Key words
Integrated steaming and baking stove/Air frying/French fries/Frying rate分类
信息技术与安全科学引用本文复制引用
常情情,侯汉闯,刘娟,吴双,吴贤焘..蒸烤一体集成灶空气炸的炸制速率影响因素研究[J].家电科技,2024,3(3):73-77,5.
