火锅中的科学:利用非稳态传热模型确定食物加热时间

火锅是一种中国传统特色美食。在食用过程中,人们通常通过定性观察来判断食物的生熟程度,缺乏严谨的科学依据,故存在一定的食品安全风险。本文通过构建简化模型,借助物理化学原理对片状和球状食物的传热过程进行了讨论,发现1.8 mm厚的肉片在沸水中加热15 s时,其中心温度即可接近100oC;而对于直径2.6 cm的肉丸,其中心温度接近100oC需要8 min以上。这些结论对保障饮食安全具有一定的指导意义。

Science in Hot Pot: Determining the Heat-Up Duration Using Model of Unsteady Heat Transfer

Hot pot is a famous traditional Chinese cuisine. During hot pot, people usually judge whether or not the meat is well done by observation. This way for making judgement lacks scientific support and may possibly cause safety risks. In this paper, we set up two models for meat slice and ball, respectively, and treated the heat transfer from soup to the very center of meat based on these unsteady state heat transfer models. The temperature of very center of meat is plotted against time, and the time required for heating the very center of meat to ca. 100℃ was determined. It was found that the time required for the center temperature to attain 100℃ is ca. 15 s for meat slice of 1.8 mm thick, and more than 8 min for meat ball of 2.6 cm in diameter. The discussion and conclusion are helpful for food safety.