共查询到15条相似文献,搜索用时 46 毫秒
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采用通电加热和传统(油浴)加热两种方式处理豆浆样品,研究通电加热过程中电源电压、电源频率和保温时间对豆浆中脂肪氧化酶活性的影响。结果表明:采用的电源电压越高,通电加热处理后的豆浆中脂肪氧化酶活性越高;较高的电源频率对脂肪氧化酶的钝化具有显著的促进作用,但是当电源频率超过500 Hz后,电源频率的提高对脂肪氧化酶的活性影响较小;延长保温时间会促进脂肪氧化酶的钝化,通电加热过程中电场的存在会促进脂肪氧化酶的钝化。各因素对脂肪氧化酶活性的作用规律,可以对通电加热设备的设计与生产产生积极的指导作用。 相似文献
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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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利用通电加热装置对猪肉进行了通电加热装置,比较了不同电场强度对试样加热速率和电导率的影响,结果显示在其它条件一定的情况下,电场强度越大试样的加热速率就越快;电场强度的不同对试样的电导率略有影响,但影响不大。 相似文献
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Electrical conductivities of Pacific whiting surimi paste with various moisture contents (75, 78, 81, and 84%) and added salt (1, 2, 3, and 4%) were measured using ohmic heating at alternating current of 3.3, 6.7, and 13.3 V/cm. Electrical conductivity of surimi increased with temperature and salt content and slightly increased with moisture content. Electrical conductivity correlated linearly with temperature (r2= 0.99). Generally, voltage gradient did not affect conductivity. However, variations of conductivity with voltage gradient observed in surimi containing 3–4% salt, were probably caused by electrochemical reactions at electrode surfaces. The empirical model of electrical conductivity predicted values ± 16% of independent experimental results. 相似文献
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Ohmic heating fundamentally depends on electrical conductivity. In this study, grapefruit and lemon juices were ohmically heated under vacuum conditions. The electrical conductivity was measured at voltage gradients (10, 20, and 30 V/cm) and vacuum pressure (0 [atmospheric pressure], ?30, and ?60 kPa) for four temperature ranges (30, 40, 50, and 60 °C), meanwhile the heating rate was also reported at the same level of pressure and voltage gradient. The electrical conductivity and heating rate considerably vary by voltage gradient relative to pressure. Grapefruit had considerably lower electrical conductivity (about 20%) relative to lemon juice for the same pressure–voltage gradient treatment, while the percent reduction of heating rate (grapefruit relative to lemon) varied from 19 to 32%. The multivariate linear regression of electrical conductivity, including temperature and voltage, was found to be a more suitable model. pH assessments showed that pressure significantly affected the pH of grapefruit and lemon juices (P < 0.01). The combination of different treatments, which created a shorter residence time, caused a greater decrease in pH. 相似文献