液态食品连续通电加热的试验研究
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摘要
设计制作了一套可拆卸式液态食品连续通电加热系统,研究了连续通电加热时豆浆的温度和电导率。结果表明,豆浆的升温过程可分三个阶段,第一阶段升温迅速,温度与时间呈指数关系;第二阶段升温缓慢,温度与时间呈对数关系;第三阶段温度保持不变,温度和电导率呈线性关系。加热时出现了豆浆在极板表面的黏附,黏附与极板表面的腐蚀有关。试验结果对研制实用化的小型通电加热系统有一定指导意义。
A detachable ohmic heating system for liquid foods was designed and manufactured, the temperature distribution and electrical conductivity change of soybean milk during continuous ohmic heating were researched. The results showed that the heating process of soybean milk in continuous ohmic heating could be divided into three stages, during the first heating stage, the temperature rose rapidly, and the relation between the temperature and time was exponential; during the second stage, the temperature rose slowly, and the relation between the temperature and time was logarithmic; during the last stage,the temperature kept constant, and the conductivity was linear with temperature. Attach phenomenon on electrode appeared during heating process, and the phenomenon had relationship to the corrosion of electrode. The results could provide some directive significance for the development of a practical small ohmic heating system.
A detachable ohmic heating system for liquid foods was designed and manufactured, the temperature distribution and electrical conductivity change of soybean milk during continuous ohmic heating were researched. The results showed that the heating process of soybean milk in continuous ohmic heating could be divided into three stages, during the first heating stage, the temperature rose rapidly, and the relation between the temperature and time was exponential; during the second stage, the temperature rose slowly, and the relation between the temperature and time was logarithmic; during the last stage,the temperature kept constant, and the conductivity was linear with temperature. Attach phenomenon on electrode appeared during heating process, and the phenomenon had relationship to the corrosion of electrode. The results could provide some directive significance for the development of a practical small ohmic heating system.
引文
[1]李里特.食品物性学[M].北京:中国农业出版社,2001:308-316.
[2]BANSAL B,CHEN X D.A critical review of milk fouling in heat exchangers[J].Comprehensive Reviews in Food Science and Food Safety,2006(5):27-33.
[3]李法德,李里特,辰巳英三.不同加热条件对豆浆电导率的影响[J].农业机械学报,2003,34(6):107-111.
[4]周亚军,殷涌光,刘微,等.含水果颗粒液态食品物料通电加热速度与温度场[J].农业机械学报,2004,35(5):136-139,146.
[5]李法德.食品物料通电加热及高压电场节能干燥的应用研究[D].北京:中国农业大学,2002.
[6]杨玉娥.通电加热对猪肉电导率和流变特性的影响[D].泰安:山东农业大学,2005.
[7]李法德,孙玉利,李陆星.连续通电加热条件下豆浆的电导率[J].农业工程学报,2008,24(12):275-278.
[8]李陆星.连续通电加热系统的温度分布与极板污染的实验研究[D].泰安:山东农业大学,2007.
[9]李陆星,李法德,耿爱军,等.液态食品连续通电加热的温度场研究[J].食品科技,2007,32(6):42-45.
[10]李陆星,许振珊,李法德.连续通电加热系统极板污染问题的实验研究[J].食品科技,2010,35(7):153-156.
[11]王冉冉.豆浆高频通电加热与极板污染控制研究[D].泰安:山东农业大学,2012.
[2]BANSAL B,CHEN X D.A critical review of milk fouling in heat exchangers[J].Comprehensive Reviews in Food Science and Food Safety,2006(5):27-33.
[3]李法德,李里特,辰巳英三.不同加热条件对豆浆电导率的影响[J].农业机械学报,2003,34(6):107-111.
[4]周亚军,殷涌光,刘微,等.含水果颗粒液态食品物料通电加热速度与温度场[J].农业机械学报,2004,35(5):136-139,146.
[5]李法德.食品物料通电加热及高压电场节能干燥的应用研究[D].北京:中国农业大学,2002.
[6]杨玉娥.通电加热对猪肉电导率和流变特性的影响[D].泰安:山东农业大学,2005.
[7]李法德,孙玉利,李陆星.连续通电加热条件下豆浆的电导率[J].农业工程学报,2008,24(12):275-278.
[8]李陆星.连续通电加热系统的温度分布与极板污染的实验研究[D].泰安:山东农业大学,2007.
[9]李陆星,李法德,耿爱军,等.液态食品连续通电加热的温度场研究[J].食品科技,2007,32(6):42-45.
[10]李陆星,许振珊,李法德.连续通电加热系统极板污染问题的实验研究[J].食品科技,2010,35(7):153-156.
[11]王冉冉.豆浆高频通电加热与极板污染控制研究[D].泰安:山东农业大学,2012.