【摘要】 从工程角度对中式烹饪进行考察研究,将中式烹饪操作分解为成形、传热、传质、过程调节(包括过程强化和过程缓冲)四种特征过程,分析了中式烹饪与传递过程及单元操作的关系。更多还原

【Abstract】 From engineering point of view, the author analyzed Chinese cuisine into 4 representative processes, shaping, heat transfer, mass transfer, process adjustment (include process intensification and process wakening) and discussed the relationships of cuisine and transport phenomena/unit operations.更多还原