关键词: 热负荷, 对虾, 燃气灶, 烹饪

Abstract: In order to study the effect of gas power and its distribution on cooking performance, shrimp was selected as the object of study, and sensory, cooking time, cooking weight loss and gas consumption were used as evaluation index. Results showed that: the sensory, cooking time, cooking weight loss and gas consumption between inner ring cooking and outer ring cooking at 5.7 kW have no significant difference (P>0.1); the sensory, cooking time, cooking weight loss and gas consumption of outer ring cooking at 6.2 kW are better than that of inner ring cooking at 6.2 kW; for inner ring cooking and outer ring cooking, the larger the gas power, the better sensory, the shorter cooking time, the less cooking weight loss; the gas consumption of outer ring cooking at different power has no significant difference (P>0.1); the gas consumption become larger when the gas power of inner ring cooking increases. And conducts such conclusion: based on current experimental condition, the cooking performance between inner ring cooking and outer ring cooking at 5.7 kW has no significant difference; the cooking performance at 6.2 kW is better than that of 5.7 kW; the larger the total gas power, the better cooking performance.

Key words: Gas power, Shrimp, Gas stove, Cooking