豆浆高频通电加热与极板污染控制研究
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摘要
本论文以物理学、电磁学、食品物性学、化工原理、测试技术等多学科的理论为基础,主要开展了三个方面的研究工作：一是自行设计并制作了用于液体食品通电加热的高频大功率电源和液体食品高频连续通电加热装置,解决了通电加热中极板污染等制约通电加热技术发展的关键性问题；二是通过自行研制的设备,对豆浆的部分理化特性做了相关实验,阐述了通电加热对豆浆主要特性的影响；三是通过对豆浆通电加热过程中极板污染机理的研究,设计了污染的控制方法,提出了最佳通电加热条件。
主要内容有：
1、开发研制了用于液体食品通电加热的高频大功率电源和液体食品高频连续通电加热装置,包括电源部分和液路部分两个模块,该装置的电源和流量参数都可调,方便研究不同条件下,液体食品通电加热过程中各种参数的变化。电源部分包括平滑调节电压、占空比、频率和对加热室双极性高频方波电压电流的采集等,使该装置能够完成在不同电场条件下特性变化的研究。液路部分包括调节加热室压力、流速等,使装置能够完成不同加热条件下液体食品特性变化的研究,同时可以通过调节流量控制加热时间,通过调节压力防止被加热液体食品沸腾等。
2、设计制作了试验研究装置能够实时采集较大频率范围不同占空比的双极性方波电压和电流信号。
3、提出了利用复阻抗研究豆浆电导率的方法,利用该方法研究了豆浆通电加热中豆浆电导率的变化,试验研究发现,低频下,豆浆电导率随频率升高增大,频率超过1000Hz时影响不明显。不同频率下,豆浆的电导率虽然不同,但是其随温度的变化规律都是线性的,豆浆的固形物质量分数会影响电导率,但是不会影响其变化趋势。
4、通电加热过程中,大豆蛋白的热变性和豆浆在空气中暴露的时间会增大豆浆的电导率。
5、蛋白质在极板上的黏附会发生焦糊,在豆浆电导率的测量中,会使豆浆的电导率下降。
6、研究了豆浆通电加热中极板污染的问题,研究发现,极板的污染主要是豆浆中蛋白质在极板上的黏附造成,并且由于黏附物的电阻相对豆浆较大,因而其发热相对较快从而加速了污染。提出极板污染最可行的解决办法是升高电源频率,并确定了固形物含量为6.8%的豆浆,电流密度为5000A/m2,利用白行研制设备通电加热时的最佳条件。
本文最后总结了通电加热技术中的关键性问题和需要进一步研究的内容,并为通电加热技术在我国的推广应用提供了理论和试验依据。
The heat treatment of milk is an important part of traditional soybean food production. High temperature steam produced by coal-fired boilers is used as a heating source. The use of coal-fired boiler will be restricted because of policy of energy-saving. Ohmic heating technology, which is considered as the most powerful potential heat technology, has many advantages such as uniform heating, no heat transfering face, easy controlling and environmental protection. Although the corresponding research of ohmic heating technology for food is in progress at home and abroad, the influence of the mechanism of ohmic heating on soybean milk quality has not been reported.
This paper is based on multidisciplinary theory including Physics, Electromagnetics, Food Matter, Chemical Engineering, Electrostatic technology, testing technology and so on. It mainly carries out the reaserch work of2phases. Fast, continuous ohmic heating device of liquid food is designed and manufactured, and the key problem, electrode pollution, which constrains the development of the ohmic heating technology, has been solved. Secondly, related experiments on the part of the physical and chemical characteristics of soybean milk have been made, using self-developed device. Main characters of ohmic heating on soybean milk have been expounded. Pollution of electrode is developed, and the best ohmic heating condition is designed.
Main contents of the paper are shown as follows.
1. Continuous ohmic heating device of liquid food was designed and made, including power supply section and liquid road section. This device resolved some key problems such as the electrode pollution when works for long hours. Experimental device was designed. So the voltage, duty cycle, frequency of the device can be adjusted smoothly. The acquisition of the voltage and current, which are high frequency and non-sinusoidal, was realized. So the device is able to research the soy milk changes in the characteristics under different electric field conditions. Pressure of heat chamber and velocity can be adjusted, so heat time can be controlled and boiling will be prevented。
2. Test device is designed to real-time acquisition of larger frequency range duty cycle bipolar square wave voltage and current signals.
3. Plate pollution in ohmic heating of soybean milk was researched. The reason for pollution is adhere to soybean milk protein. Resistance of adhesion properties is larger than that of soybean milk, so the heating speed is higher, and then the speed of pollution is increased. The most effective way to solve the pollution is to increase the power frequency. Study found that pollution can be effectively reduced when the power frequency is higher than1000Hz. Change of solids content will not change the influence of frequency over pollution.
4. Within ohmic heating process, the thermal denaturation of the soy protein and soy milk in the air exposure time will increase the conductivity of the milk.
5. The proteins in the adhesion of the electrode plate will occur fouling, and soybean milk conductivity measurement value will decrese.
6. Change of soybean milk conductivity was researched in soybean milk ohmic heating. Time of exposure in the air can affect the soybean milk conductivity. Although the conductivity of soybean milk will change at different frequency, variation with temperature is liner. Soybean milk solid content can affect conductivity but the variation law will not be changed.
Critical issues of ohmic heating technology and further research are summarized. Theoretical and experimental basis are provided for ohmic heating technology's popularization and application.
主要内容有：
1、开发研制了用于液体食品通电加热的高频大功率电源和液体食品高频连续通电加热装置,包括电源部分和液路部分两个模块,该装置的电源和流量参数都可调,方便研究不同条件下,液体食品通电加热过程中各种参数的变化。电源部分包括平滑调节电压、占空比、频率和对加热室双极性高频方波电压电流的采集等,使该装置能够完成在不同电场条件下特性变化的研究。液路部分包括调节加热室压力、流速等,使装置能够完成不同加热条件下液体食品特性变化的研究,同时可以通过调节流量控制加热时间,通过调节压力防止被加热液体食品沸腾等。
2、设计制作了试验研究装置能够实时采集较大频率范围不同占空比的双极性方波电压和电流信号。
3、提出了利用复阻抗研究豆浆电导率的方法,利用该方法研究了豆浆通电加热中豆浆电导率的变化,试验研究发现,低频下,豆浆电导率随频率升高增大,频率超过1000Hz时影响不明显。不同频率下,豆浆的电导率虽然不同,但是其随温度的变化规律都是线性的,豆浆的固形物质量分数会影响电导率,但是不会影响其变化趋势。
4、通电加热过程中,大豆蛋白的热变性和豆浆在空气中暴露的时间会增大豆浆的电导率。
5、蛋白质在极板上的黏附会发生焦糊,在豆浆电导率的测量中,会使豆浆的电导率下降。
6、研究了豆浆通电加热中极板污染的问题,研究发现,极板的污染主要是豆浆中蛋白质在极板上的黏附造成,并且由于黏附物的电阻相对豆浆较大,因而其发热相对较快从而加速了污染。提出极板污染最可行的解决办法是升高电源频率,并确定了固形物含量为6.8%的豆浆,电流密度为5000A/m2,利用白行研制设备通电加热时的最佳条件。
本文最后总结了通电加热技术中的关键性问题和需要进一步研究的内容,并为通电加热技术在我国的推广应用提供了理论和试验依据。
The heat treatment of milk is an important part of traditional soybean food production. High temperature steam produced by coal-fired boilers is used as a heating source. The use of coal-fired boiler will be restricted because of policy of energy-saving. Ohmic heating technology, which is considered as the most powerful potential heat technology, has many advantages such as uniform heating, no heat transfering face, easy controlling and environmental protection. Although the corresponding research of ohmic heating technology for food is in progress at home and abroad, the influence of the mechanism of ohmic heating on soybean milk quality has not been reported.
This paper is based on multidisciplinary theory including Physics, Electromagnetics, Food Matter, Chemical Engineering, Electrostatic technology, testing technology and so on. It mainly carries out the reaserch work of2phases. Fast, continuous ohmic heating device of liquid food is designed and manufactured, and the key problem, electrode pollution, which constrains the development of the ohmic heating technology, has been solved. Secondly, related experiments on the part of the physical and chemical characteristics of soybean milk have been made, using self-developed device. Main characters of ohmic heating on soybean milk have been expounded. Pollution of electrode is developed, and the best ohmic heating condition is designed.
Main contents of the paper are shown as follows.
1. Continuous ohmic heating device of liquid food was designed and made, including power supply section and liquid road section. This device resolved some key problems such as the electrode pollution when works for long hours. Experimental device was designed. So the voltage, duty cycle, frequency of the device can be adjusted smoothly. The acquisition of the voltage and current, which are high frequency and non-sinusoidal, was realized. So the device is able to research the soy milk changes in the characteristics under different electric field conditions. Pressure of heat chamber and velocity can be adjusted, so heat time can be controlled and boiling will be prevented。
2. Test device is designed to real-time acquisition of larger frequency range duty cycle bipolar square wave voltage and current signals.
3. Plate pollution in ohmic heating of soybean milk was researched. The reason for pollution is adhere to soybean milk protein. Resistance of adhesion properties is larger than that of soybean milk, so the heating speed is higher, and then the speed of pollution is increased. The most effective way to solve the pollution is to increase the power frequency. Study found that pollution can be effectively reduced when the power frequency is higher than1000Hz. Change of solids content will not change the influence of frequency over pollution.
4. Within ohmic heating process, the thermal denaturation of the soy protein and soy milk in the air exposure time will increase the conductivity of the milk.
5. The proteins in the adhesion of the electrode plate will occur fouling, and soybean milk conductivity measurement value will decrese.
6. Change of soybean milk conductivity was researched in soybean milk ohmic heating. Time of exposure in the air can affect the soybean milk conductivity. Although the conductivity of soybean milk will change at different frequency, variation with temperature is liner. Soybean milk solid content can affect conductivity but the variation law will not be changed.
Critical issues of ohmic heating technology and further research are summarized. Theoretical and experimental basis are provided for ohmic heating technology's popularization and application.
引文
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