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首页> 外文会议>ASME(American Society of Mechanical Engineers) International Mechanical Engineering Congress: Proceedings of the ASME Process Industries Division; 20031115-20031121; Washington,DC; US >HEAT FLUX MAPS FOR OVENS: CONCEPT OF BAKING COMFORT ZONES
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HEAT FLUX MAPS FOR OVENS: CONCEPT OF BAKING COMFORT ZONES

机译：烤箱热通量图：烘焙舒适区的概念

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摘要

Achieving rapid baking in industrial tunnel ovens, while maintaining adequate product quality is a significant challenge. The application of excessive heat fluxes to a low-diffusivity heterogeneous food product can easily yield a product of poor quality (color, texture, flavour). It is desirable to optimize the application of heat on a transient basis during the baking process in order to minimize bake times and achieve an acceptable set of product responses (e.g. color, height, crust hardness, crumb moisture, weight loss). The magnitudes of the convective, radiative, condensing/evaporating and conductive heat fluxes dictate the quality of the baked product and the process efficiency. By mapping the applied fluxes with time a "baking comfort zone" can be established. The map can be developed to indicate minima and maxima flux values and/or to identify an optimal heating profile. The baking comfort zone for a given product provides a useful visual indicator, which can be related to a similar indicator of product responses to improve understanding of the baking process. Furthermore, provided adequate instrumentation is available, the baking comfort zone can be utilized (ⅰ) by the operator of an oven at the process control interface to ensure that an appropriate heating profile is being achieved in practice; and (ⅱ) to replicate products in different ovens. This concept is based upon baking tests conducted on a high performance research oven manufactured by APV Baker (UK) and installed in their research centre in Peterborough England.
机译：在保持适当的产品质量的同时，在工业隧道炉中实现快速烘烤是一项重大挑战。对低扩散率的异质食品施加过多的热通量，很容易产生质量差的产品（颜色，质地，风味）。希望在烘烤过程中在瞬时基础上优化加热，以使烘烤时间最小化并获得可接受的一组产品响应（例如颜色，高度，结皮硬度，碎屑水分，重量损失）。对流，辐射，冷凝/蒸发和传导热通量的大小决定了烘烤产品的质量和工艺效率。通过将施加的焊剂随时间映射，可以建立“烘烤舒适区”。可以绘制该图以指示最小和最大通量值和/或识别最佳加热曲线。给定产品的烘烤舒适区提供了有用的视觉指示器，该指示器可与产品响应的类似指示器相关联，以增进对烘烤过程的理解。此外，只要有足够的仪器，烤箱的操作员就可以在过程控制界面上使用烘烤舒适区（ⅰ），以确保在实践中获得适当的加热曲线； （ⅱ）在不同的烤箱中复制产品。这个概念基于在APV Baker（英国）制造的高性能研究烤箱上进行的烘烤测试，该烤箱安装在英格兰彼得伯勒的研究中心中。

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