共查询到18条相似文献,搜索用时 62 毫秒
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通电加热快餐粥的研制 总被引:2,自引:1,他引:2
研究了通电加热快餐粥的配方和生产工艺,对其进行了感官评分及营养素含量和耗电量测定,并与普通电炉加热快餐粥进行了比较。实验结果表明,通电加热快餐粥的感官评分和营养素含量明显高于电炉加热快餐粥,而耗电量低于电炉加热快餐粥。 相似文献
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猪肉在接触式通电加热和浸泡式通电加热中的电导率比较 总被引:4,自引:0,他引:4
利用接触式和浸泡式通电加热实验装置对猪肉进行了通电加热,比较了两种通电加热方式对猪肉电导率的影响,结果显示:两种通电加热方式中猪肉的电导率曲线(随温度的变化曲线)基本相同,在60℃以上时,接触式通电加热中猪肉的电导率略高于浸泡式通电加热中的电导率。 相似文献
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苹果法的欧姆加热研究 总被引:1,自引:0,他引:1
研究了苹果汁的欧姆加热规律及其对果汁品质的影响,考察了温度(T)和可溶性固形物(SS)含量对电导率σ的影响,以及电场强度(E)、可溶性固形物(SS)和加热体积(液高 h)对加热速率的影响、同时考察了欧姆加热对果汁糖度、pH、透光率等的影响.结果表明,苹果汁的电导率随温度的升高而增大,且呈线性关系,随着可溶性固形物含量的增加,苹果汁的电导率和加热速率都是先增大然后减小,在26°Bx左右时最大.苹果汁的加热速率随电场强度的增加而增大,而在相同电场强度下,液高对加热速率没有影响.并且,欧姆加热对果汁品质影响很小,因此极具开发前景. 相似文献
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欧姆加热利用食品物料本身的电阻抗来产生热量,是一种内加热方式,与传统加热方式相比,具有快速均匀的加热特点。但食品往往不是一个均匀体系,不同部位的电导率的差异也会造成欧姆加热升温的不均匀性,研究不均匀体系欧姆加热时的温度分布对于欧姆加热技术的开发利用有重要意义。本文利用有限元方法,模拟了含有绝缘体的物料的欧姆加热过程,并用实验进行了验证。结果表明,有限元模型能够很好地模拟欧姆加热过程,整个加热过程中,模拟预测的温度与实验测得温度接近,最大差值为8K。同时运用有限元模型模拟了绝缘体的位置和方位对温度场的影响,绝缘体在物料中的位置和方位影响物料中电流密度的分布,温度场最高点位置始终出现在电流密度最高的区域,而最低点与电流的加热作用和物料间的热传导作用有关。 相似文献
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Microwave and ohmic combination heating was proposed to improve the uniformity of thermal processing of particulate foods. Thermal patterns of a liquid-particle mixture in a small test cell were studied using both experimental and simulation approaches. Carrot cubes (10 mm × 10 mm × 10 mm) and 0.1% NaCl salt solution were used as model foods. The temperature distribution of solid and liquid phases was examined using individual and combination heating methods. Under ohmic heating, the liquid was heated faster by 18.9 °C after 250 s. The heating rate of a carrot cube was faster than liquid under microwave heating and temperature rise of carrot was approximately 11.2 °C higher than that of solution after heating of 70 s. Samples experienced different heating patterns over time during the combination heating. Carrot samples showed a thermal lead initially when heated under microwave and the trend reversed during the second stage when ohmic heating was applied. Liquid-particle temperature difference was reduced as the combination heating proceeded, and came to be less than 2 °C at the end. Results obtained from simulation showed similar patterns and all prediction data agreed well with the experimental data. The prediction errors for sample temperatures ranged from 5.7% to 11.6%. The results provided better understanding for designing a continuous flow combination heater that can produce uniform temperature of solid-liquid mixtures. PRACTICAL APPLICATION: If successful, this combination heating technique will find its way to effective aseptic or sterile processing of low acid multiphase foods containing large particulates (such as soups with meatballs or vegetables) that has not been a commercial reality in the United States. 相似文献
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ABSTRACT: Electrical conductivities of Alaska pollock surimi mixed with native and pregelled potato starch at different concentrations (0%, 3%, and 9%) were measured at different moisture contents (75% and 81%) using a multifrequency ohmic heating system. Surimi-starch paste was tested up to 80 °C at frequencies from 55 Hz to 20 KHz and at alternating currents of 4.3 and 15.5 V/cm voltage gradient. Electrical conductivity increased when moisture content, applied frequency, and applied voltage increased, but decreased when starch concentration increased. Electrical conductivity was correlated linearly with temperature ( R 2 ≈ 0.99). Electrical conductivity pattern (magnitude) changed when temperature increased, which was clearly seen after 55 °C in the native potato starch system, especially at high concentration. This confirms that starch gelatinization that occurred during heating affects the electrical conductivity. Whiteness and texture properties decreased with an increase of starch concentration and a decrease of moisture content. 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(12):1881-1892
Recent legislation has addressed the unavoidable carry-over of coccidiostats and histomonostats in feed, which may lead to the presence of residues of these compounds in eggs. In this study, laying hens received cross-contaminated feed at a ratio of 2.5%, 5% and 10% of the therapeutic dose of monensin and lasalocid for broilers. The eggs were collected during the treatment and depletion period and were analysed using liquid chromatography-tandem mass spectrometry. The different egg matrices were separated and analysed during the plateau phase. High lasalocid concentrations, which exceeded the maximum residue level, and low monensin concentrations were found in whole egg. Plateau levels were reached at days 7–9 for lasalocid and at days 3–5 for monensin. For lasalocid, the highest concentrations were measured in egg yolk; residue concentrations in egg white were very low. 相似文献
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ABSTRACT: The electrical conductivity of food components is critical to ohmic heating. Food components of different electrical conductivities heat at different rates. While equal electrical conductivities of all phases are desirable, real food products may behave differently. In the present study involving chicken chow mein consisting of a sauce and different solid components, celery, water chestnuts, mushrooms, bean sprouts, and chicken, it was observed that the sauce was more conductive than all solid components over the measured temperature range. To improve heating uniformity, a blanching method was developed to increase the ionic content of the solid components. By blanching different solid components in a highly conductive sauce at 100 °C for different lengths of time, it was possible to adjust their conductivity to that of the sauce. Chicken chow mein samples containing blanched particulates were compared with untreated samples with respect to ohmic heating uniformity at 60 Hz up to 140 °C. All components of the treated product containing blanched solids heated more uniformly than untreated product. In sensory tests, 3 different formulations of the blanched product showed good quality attributes and overall acceptability, demonstrating the practical feasibility of the blanching protocol. 相似文献