强制热对流下饼干褐变数值模拟及规律研究

Numerical Simulation and Study on the Browning Behavior of Biscuits under Forced Thermal Convection

摘要: 利用计算流体力学技术，对强制对流模式下烤箱内部的风场进行仿真，获取烤盘上饼干表面不同区域的平均风速；参考国标，进行饼干烘焙试验，使用色差仪获取仿真饼干表面的L*，并分析饼干表面平均风速与L*的相关性R²，结果表明，烤盘上大部分区域饼干表面的平均风速与L*具有较强的相关性。因此，在烤箱开发设计时，可优先对烤箱内部风场进行仿真，可通过仿真风速结果对食物表面进行预测；也可通过仿真获得的风场均匀性预判食物上色的均匀性。

Abstract: In this study, the CFD was used to simulate the wind field inside the oven and the average velocity in different areas of the food was obtained. According to IEC, cooking experiments were conducted. L* on the surface of biscuits was obtained by colorimeter, and the correlation R² between the average velocity on the surface of biscuits and L* was analyzed. The results indicate that there is a strong correlation between the average wind speed on the surface of biscuits in most areas of the baking tray and L*. Therefore, in the development and design of ovens, priority can be given to simulating the internal wind field of the oven, and predicting the food surface can be achieved through the simulation wind speed results; the uniformity of the wind field obtained through simulation can also be used to predict the uniformity of food coloring.