bond那篇文章你真看不到?告诉你一下结论:他们是在用红外加热,


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送交者: Amsel 于 2008-06-19, 01:30:19:

回答: 煮食物的对流发生在食物与水的界面上 由 wasguru 于 2008-06-19, 01:01:01:

脂肪少的时候以传导为主,脂肪多的时候熔化的脂肪和蒸汽的对流不能忽略。
(20%脂肪的时候,如果忽略对流,在4mm深处会有23度误差)

所以湿饺子馅里面的对流能忽略么。

引用:
As the fat content increases, both the heat and mass transfer processes are changed dramatically. In the low fat beef patty heat transfer is predominately by conduction, however preliminary analysis of the heat transfer data, and results obtained by the model indicated that there were other mechanisms occurring.

。。。

Thus, this implies that heat transfer inside beef patties is taking place prediction was much improved for both heat and mass transfer over the range of fat contents. This result implies that heat transfer in beef patties is strongly influenced by internal movement of melted fat by convection during the cooking process.





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