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Study on thermal conductivity of Beijing roast duck subcutaneous tissue by microprobe

机译:北京烤鸭皮下组织导热系数的微探针研究

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摘要

Thermal conductivity is an important parameter in the Beijing roast duck processing, and have a vital significant to study the skin expanding craft of Beijing roast duck. The microprobe measurement method is adopted to test the duck subcutaneous tissue thermal conductivity. The results indicate that the duck subcutaneous tissue thermal conductivity between 0.1178 and 0.1973 W/(m«K) when the moisture content is change from 6.55 to 14.22%, thermal conductivity and moisture content have a strong linear correlation trend.
机译:导热系数是北京烤鸭加工中的重要参数,对研究北京烤鸭的生皮工艺具有至关重要的意义。采用微探针测量法测试鸭皮下组织的导热系数。结果表明,当水分含量从6.55%变为14.22%时,鸭皮下组织的导热系数在0.1178至0.1973 W /(m«K)之间,导热系数与水分含量具有很强的线性相关趋势。

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