液态食品连续通电加热的温度场研究

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。

Temperature field study on continuous ohmic heating of liquid food

Temperature field of tap water and soybean milk was studied with a self-designed minitype continuous ohmic heating device.The results shows that temperature change of tap water and soybean is similar during continuous ohmic heating,and the heating rate of soybean is larger than that of tap water.Temperature on electrode center and 1/2R is same;The up electrode surface temperature appears fluctuating phenomena,and the extent of soybean is lager than tap water."Over heating" phenomena appears on electrode surface during ohmic heating process with tap water and soybean,and the soybean "over heating" is more serious.This experimental results can provide some suggestion for the over heating on electrode surface as well as developing practical ohmic heating device.