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Development of experimental devices in order to study the interactions between heat and mass phenomena and thermal degradation reactions of lipids during domestic reheating of pre-fried food products

机译：实验装置的开发，以研究预油炸食品中脂质的热和质量现象与热降解反应的相互作用

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《International congress on engineering and food》|2011年||共2页
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Cernela J.; Heyd B.; Broyart B.;
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中图分类食品工程学、食品工艺学;
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1. Interactions of heat and mass transfer in steam reheating of starchy foods [J] . Shih-Rong Huang, Jing-Iong Yang, Yeun-Chung Lee Journal of food engineering . 2013,第2期

机译：淀粉食品蒸汽加热中热量与传质的相互作用
2. Experimental study of heat and mass transfer phenomena during the contact heating of solid food models [J] . J. Cernela, B. Heyd, S. Keller, Journal of food engineering . 2015,第feba期

机译：固体食物模型接触加热过程中传热传质现象的实验研究
3. Development of a novel Maillard reaction-based time-temperature indicator for monitoring the fluorescent AGE content in reheated foods [J] . Hu Bei, Li Lin, Hu Yi, RSC Advances . 2020,第18期

机译：基于新的美丽反应的时间温度指标的研制，用于监测重新加热食品中的荧光年龄含量
4. Development of experimental devices in order to study the interactions between heat and mass phenomena and thermal degradation reactions of lipids during domestic reheating of pre-fried food products [C] . Cernela J., Heyd B., Broyart B. International congress on engineering and food . 2011

机译：实验装置的开发，以研究预油炸食品中脂质的热和质量现象与热降解反应的相互作用
5. Development and validation of a purge & trap- thermal desorption- gas chromatography- mass spectrometry method for the determination of propylene chlorohydrins (PCH) in hydroxypropyl starch and/or propylene oxide fumigated food products. [D] . Ji, Yue. 2014

机译：开发并验证了吹扫捕集-热脱附-气相色谱-质谱法测定羟丙基淀粉和/或环氧丙烷熏蒸食品中的丙烯氯醇（PCH）。
6. Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry [O] . Ilario Losito, Laura Facchini, Rosa Catucci, 2018

机译：通过亲水相互作用液相色谱-电喷雾电离傅里叶变换质谱分析溶血磷脂来追踪海鲜的热历史
7. This article presents a new numerical model describing the behaviour of a thermally thick wood sample exposed to high solar heat flux (above 1 MW/m2). A preliminary study based on dimensionless numbers is used to classify the problem and support model building assumptions. Then, a model based on mass, momentum and energy balance equations is proposed. These equations are coupled with liquid-vapour drying model and pseudo species biomass degradation model. By comparing to a former experimental study, preliminary results have shown that these equations are not enough to accurately predict biomass behaviour under high solar heat flux. Indeed, a char layer acting as radiative shield forms on the sample exposed surface. In addition to this classical set of equations, it is mandatory to take into account radiation penetration into the medium. Furthermore, as biomass contains water, medium deformation consecutively to char steam gasification must also be implemented. Finally, with the addition of these two strategies, the model is able to properly capture the degradation of biomass when exposed to high radiative heat flux over a range of sample initial moisture content. Additional insights of biomass behaviour under high solar heat flux were also derived. Drying, pyrolysis and gasification fronts are present at the same time inside of the sample. The coexistence of these three thermochemical fronts leads to char gasification by the steam produced from drying of the sample, which it is the main phenomenon behind medium ablation. [O] . Pozzobon, Victor, Salvador, Sylvain, Bézian, Jean Jacques 2018

机译：本文提供了一个新的数值模型，该模型描述了暴露于高太阳热通量（高于1 / MW / m2）的热厚木材样品的行为。基于无量纲数的初步研究用于对问题进行分类并支持模型构建假设。然后，提出了一种基于质量，动量和能量平衡方程的模型。这些方程式与液体蒸汽干燥模型和假物种生物质降解模型耦合。通过与以前的实验研究进行比较，初步结果表明，这些方程不足以准确预测高太阳热通量下的生物量行为。的确，在样品暴露的表面上形成了充当辐射屏蔽层的炭层。除了这套经典的方程式之外，还必须考虑到辐射向介质的渗透。此外，由于生物质中含有水，因此还必须在炭蒸气汽化后进行连续的介质变形。最后，通过添加这两种策略，该模型能够在一定范围的样品初始水分含量下暴露于高辐射热通量的情况下，正确捕获生物质的降解。还得出了在高太阳热通量下生物量行为的其他见解。样品内部同时存在干燥，热解和气化前沿。这三个热化学前沿的共存会导致样品干燥产生的蒸汽产生焦炭气化，这是介质烧蚀的主要现象。

Development of experimental devices in order to study the interactions between heat and mass phenomena and thermal degradation reactions of lipids during domestic reheating of pre-fried food products

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