数字农科院2.0

Design and Evaluation of continuous stir-frying equipment for meat dishes

文献类型： 外文期刊

作者： Xigang Wang;Xiaojia Hu;Yibing Yuan;Liangyu Xue;Hongtao Zhao;Huixin Tian;Fangting Fu;Huanbao Liu;Chunhui Zhang;Wensong Wei

作者机构：

关键词： Chinese meat dishes;Drum-type continuous stir-frying;EDEM simulation;Orthogonal experiment;Quality control

期刊名称： Journal of Food Engineering

ISSN： 0260-8774

年卷期： 2025 年 407 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： In response to the current problems of low production efficiency, discontinuous batches and difficult quality control in industrialized dish stir-frying equipment, based on the research of the influence of multi-parameter coupling of cooking time, power and speed on cooking quality, a drum-type industrialized continuous stir-frying equipment suitable for Chinese-style meat dish stir-frying is developed and its performance is verified. The stir-frying process is simulated using EDEM, and the stirring effect and stir-frying time corresponding to different scraper angles are compared. The results show that the stirring effect is the optimal when the scraper angle is 22.5°, and the stir-frying time is the shortest when the angle is 45°. Taking pork tenderloin as the research object and the comprehensive quality of stir-frying as the optimization index, orthogonal experiments and response surface analysis are conducted. The experimental results demonstrate that under optimal processing conditions (specifically a scraper angle of 22.5°, electromagnetic power of 29.2 kW, and stirring speed of 29.6 rpm), the comprehensive quality of pork tenderloin slices achieves its maximum value. The verification experiments indicate that the error between the experimental values and the predicted values is less than 5 %. Comparative experiments show that this equipment's stir-fried pork tenderloin comprehensive quality is 54 % of traditional techniques, but its production efficiency is 7 % higher than that of commercial stir-frying equipment of the same specification. It has improved the processing efficiency while maintaining a certain quality. The development of this equipment provides a new idea for the continuous processing of Chinese cuisine.

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