共查询到16条相似文献,搜索用时 100 毫秒
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利用自行研制的小型液态食品连续通电加热装置研究了自来水和豆浆在连续通电加热过程中加热室的温度场。实验结果表明:自来水和豆浆连续通电加热时各加热室平均温度变化类似,豆浆的加热速率大于自来水的加热速率;同一极板上,中心处和1/2R处的温度基本相同;加热时加热室上极板表面温度出现了波动,且豆浆的波动幅度大于自来水的波动幅度;自来水和豆浆连续通电加热室极板表面均出现了“过热”现象,且豆浆的过热现象较严重。实验结果对于解决通电加热过程中极板附近物料的“过热”现象,研制实用化的液态食品连续通电加热装置具有一定指导意义。 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:3,自引:0,他引:3
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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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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加热速率对食品品质影响很大。通电加热为食品加工提供了一种全新的加热方法,但由于当前通电加热系统多采用恒压电源供电,因而加热速率控制一直是业界的难点。本研究设计了一个基于单片机的食品通电加热速率控制系统,该系统主要由单片机、调压电路、数据采集电路、功能按键、液晶显示屏、加热槽构成,可以设定加热速率,能实时监控加热过程中的温度变化。在加热过程中采用复合控制方法,根据温度变化实时调节加热槽两端电压,使加热速率保持在设定值。用该系统对牛奶进行了加热实验,结果表明,在设定加热速率分别为6℃/min、8℃/min、10℃/min、12℃/min时,通电加热过程中牛奶的温度与时间均保持良好的线性关系,实际加热速率与设定值之间的相对误差为0.5~3.83%。该研究为食品通电加热过程中加热速率的控制提供了参考。 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
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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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欧姆加热技术是一种新型的食品工艺,具有许多优点,发展潜力巨大。近年来,欧姆加热技术在食品加工领域中受到了越来越广泛的重视。本文介绍了欧姆加热技术的发展历史、基本原理、特点、影响因素以及在食品工业中的应用和发展前景。 相似文献