通电加热过程中食品物料电导率的研究进展 |
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引用本文: | 孙玉利,李法德,杨玉娥,田富洋,韩玉臻. 通电加热过程中食品物料电导率的研究进展[J]. 食品与发酵工业, 2004, 30(7): 102-106 |
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作者姓名: | 孙玉利 李法德 杨玉娥 田富洋 韩玉臻 |
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作者单位: | 山东农业大学机械与电子工程学院,泰安,271018 |
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摘 要: | 介绍了通电加热的基本原理及其特点 ,重点分析和探讨了通电加热过程中食品物料电导率的研究现状 ,展望了食品物料电导率的研究方向
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关 键 词: | 通电加热 电导率 电场 |
修稿时间: | 2004-05-08 |
The Progress in Researching on Electrical Conductivity of Foods in Ohmic Heating |
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Abstract: | The features of ohmic heating were introduced in this article. The electrical conductivity of foods in ohmic heating was analyzed and explored. The prospects of its application were also presented. |
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Keywords: | ohmic heating electrical conductivity electric field |
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