张熙晨¹，李静鹏¹，邓夏彬阳¹，许安芸¹，王明科²，邓力^1*

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州五福坊食品（集团）股份有限公司，贵州贵阳 550025）

摘要：为探究蒸制的传热变化规律以及传热过程对食品品质的变化影响，通过测量蒸制过程中表面传热系数的分布规律，结合成熟值理论，以不同食品的终点成熟值为取样基准，得到食品在不同表面传热系数下蒸制成熟的品质变化后进行热处理动力学分析。结果表明：蒸锅内蒸格半径1/2处的表面传热系数最高(290～2142 W/(m²·K))，蒸格中心次之(210～1628 W/(m²·K))，而蒸格边缘最低(158～1160 W/(m²·K))；土豆、馒头、江团在不同表面换热系数蒸至成熟时的水分含量、剪切力、颜色等品质变化指标遵循一级动力学模型，蒸煮损失遵循零级动力学模型；在表面传热系数为2142 W/（m²·K）蒸制时，升温最快、蒸制时间最短、三类食品各品质损失最低、蒸制能耗最少。因此在日常蒸制食品及工业蒸制时应尽可能选择使表面传热系数更高的蒸制条件。

关键词：蒸制；表面换热系数；热处理动力学；蒸煮损失；水分含量

中图分类号：TS201.1      文献标识码：A       文章编号：1674-506X（2023）01-0073-0010

Measurement of Heat Transfer Coefficient between Gas and Solid and Its Effects on Dynamics of Quality Changes

ZHANG Xichen¹, LI Jingpeng¹, DENG Xiabinyang¹, XU Anyun¹, WANG Mingke², DENG Li^1*

(1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Guizhou Wufufang Foods Co.,Ltd., Guiyang Guizhou 550025, China)

Abstract: In order to investigate the law of heat transfer change of steaming and the influence of heat transfer process on the change of food quality,by measuring the distribution law of heat transfer coefficient between gas and solid during steaming, combined with the theory of Termination Maturity value, the Termination Maturity value of different food products were used as sampling benchmarks to obtain the quality change of food products steamed and ripened under different surface heat transfer coefficients and then carried out heat treatment kinetic analysis. The results showed that: the heat transfer coefficient between gas and solid at 1/2 of the radius of the steaming grid in the steamer were the highest (290～2142 W/(m²·K)), the center of the steaming grid was the second highest (210～1628 W/(m²·K)), and the edge of the steaming grid was the lowest(158～1160 W/(m²·K)); the moisture content, shear, color of potatoes,steamed buns and Leiocassis longirostris steamed to maturity at different heat transfer coefficient between gas and solid. The quality change indexes follow the first-order kinetic, and the cooking loss follows the zero- order kinetic model; when steamed at asurface heat transfer coefficient of 2142 W/(m²·K), the temperature rise is the fastest, the steaming time is the shortest, the quality loss of each of the three types of food is the lowest, and the steaming energy consumption is the least. Therefore,the steaming conditions with higher surface heat transfer coefficient should be chosen as much as possible for daily and industrial steaming.

Keywords: steaming; heat transfer coefficient between gas and solid; heat treatment kinetics; cooking loss; moisture content

doi: 10.3969/j.issn.1674-506X.2023.01-010

收稿日期：2022-09-09

基金项目：国家自然科学基金地区科学基金项目（32260644，32260642）；121-国家自然科学基金（31860443）；中央厨房配送大炒品质优化研究（黔科合支撑［2021］一般177）；挤压拉丝蛋白取向度的测定及形成机理研究（贵大人基合字（2020）4号）；贵州省科技计划项目（黔科合平台人才［2020］5004）

作者简介：张熙晨（1996-），女，硕士研究生。研究方向：粮食、油脂及蛋白质工程。

*通信作者：邓力（1966-），男，博士，教授。研究方向：自动烹饪、复杂食品加工过程的数值分析、现代杀菌技术及挤压技术。

引用格式:张熙晨,李静鹏,邓夏彬阳,等.蒸制表面传热系数测定及其对品质动力学的影响[J]. 食品与发酵科技,2023,59(1):73-82.