| 豆浆的通电加热 |
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| 引用本文： | 李修渠,李里特.豆浆的通电加热[J].食品与发酵工业,1998,24(5):37-39,42. |
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| 作者姓名： | 李修渠 李里特 |
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| 作者单位： | 中国农业大学食品学院 |
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| 摘 要： | 研究了温度和固形物含量对豆浆电导率的影响，以及固形物含量和施加电压对豆浆通电加热速率的影响。实验证明：豆浆电导率随温度和固形物含量的增高而增大，且电导率与温度为线性关系；加热速率随施加电压和固形物含量增大而加快，豆浆的温度与时间为指数关系。
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| 关 键 词： | 通电加热 豆浆 电导率 |
Ohmic Heating of Soybean Milk |
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| Li Xiuqu,Li Lite.Ohmic Heating of Soybean Milk[J].Food and Fermentation Industries,1998,24(5):37-39,42. |
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| Authors: | Li Xiuqu Li Lite |
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| Abstract: | The effects of temperature and solid content on electrical conductivity of soybean milk were studied. The effects of solid content and applied voltage on ohmic heating rate of soybean milk were also investigated. The result showed that the electrical conductivity of soybean milk increased with temperature and solid content, and the heating rate increased with solid content and applied voltage. |
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| Keywords: | ohmic heating soybean milk electrical conductivity |
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