某热风烤箱空气炸烹饪薯条的升温性能研究

doi:10.19784/j.cnki.issn1672-0172.2022.06.016

Journal of Appliance Science & Technology ›› 2022, Vol. 0 ›› Issue (6): 90-93.doi: 10.19784/j.cnki.issn1672-0172.2022.06.016

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Study on heating performance of air fried cooking French fries in a convention oven

WANG Cong¹, ZOU Chun¹, SUN Yanjun², WANG Liang²

1. State Key Laboratory of Coal Combustion, Huazhong University of Science and Technology Wuhan 430074;
2. Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd. Foshan 528311

Online:2022-12-01 Published:2023-01-10

Abstract

Abstract: Air fryer, as a new cooking tool, has good characteristics of strong convection, low oil and smokeless heating. If the function of hot air frying can be integrated into the existing electric oven, the function and practicability of the oven can be increased. Taking the common cooking of French fries as an example, the heat transfer mechanism of French fries in the convection environment is analyzed. And the chroma of French fries was determined by time-lapse photography and image segmentation technology, so as to optimize the heating rate of the cavity of the existing hot air oven, providing some guidance for the design of hot air oven.

Key words: Convection oven, Airfry, Cavity heating rate, Image segmentation, French fries cooking

CLC Number:

TM925.53

WANG Cong, ZOU Chun, SUN Yanjun, WANG Liang. Study on heating performance of air fried cooking French fries in a convention oven[J]. Journal of Appliance Science & Technology, 2022, 0(6): 90-93.

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Study on heating performance of air fried cooking French fries in a convention oven

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