米粉、绿豆粉及黄豆粉的导热系数的实验研究  

Study on Thermal Conductivities of Rice, Mung Bean and Soybean Powders

作　　者：刘斌[1] 陈艳婕[1] 

机构地区：[1]天津市制冷技术重点实验室,天津商业大学,天津300134

出　　处：《食品科学》2009年第5期24-26,共3页Food Science

基　　金：天津市教委高等学校发展计划项目(2006ZY08);天津市科技攻关计划项目(06YFGZNC01900)

摘　　要：农产品热物性是影响其深加工工艺的关键因素,其中导热系数最为重要。通过对现有导热系数测量方法的分析,采用球法测量法测量大米粉、绿豆粉、黄豆粉的导热系数。通过对实验数据的分析,回归了导热系数与温度、含水率、总糖和蛋白质之间的关系。实验结果表明,大米及绿豆的导热系数随着温度升高而降低,黄豆导热系数随温升高而增大,并都随各种营养成分的增加而增大。Thermal properties of agricultural products are key factors affecting their deep processing technology, especially the thermal conductivity is most important. Based on comparison of present measurements, the spherical measurement was adopted in this study to determine the thermal conductivities of rice, mung bean and soybean powders. Finally the equations between thermal conductivity and temperature and between thermal conductivity and nutrition content were obtained by regression analysis. The results show...

关 键 词：大米 绿豆 黄豆 球法测量技术 导热系数 

分 类 号：TS201[轻工技术与工程—食品科学]