含水果颗粒液态食品物料通电加热速度与温度场  

Relationship between Ohmic Heating Rate and Temperature Distribution of Liquor Food Containing Fruit Particulates

作　　者：周亚军[1] 殷涌光[1] 刘微[1] 赫桂丹[1] 

机构地区：[1]吉林大学生物与农业工程学院

出　　处：《农业机械学报》2004年第5期136-139,146,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：吉林大学青年教师基金资助项目 (项目编号 :2 0 0 167)

摘　　要：对含水果颗粒液态食品物料在通电加热装置中的加热速度与温度场进行了试验研究。影响加热速度的主要因素是食品物料的电导率 (电解质浓度 )和 p H值 ;产生非均匀温度场的主要原因为固液物料的电导率差异、加热装置管壁和入料口的散热及电极板附近局部过热等。同时总结出不同食品物料的温度变化规律及加热速度与温度场之间的关系。The experimental investigations on ohmic heating rate and temperature distribution of liquor food and fruit particulates mixture by an ohmic heating equipment were made in this work. The results show that the electrical conductivity of food material (concentration of electrolyte) and its pH value are the main factors that influence heating rate. The reasons for an uneven temperature distribution are the difference of electrical conductivities of solid and liquid, the caloric dissipation of the tube wall and the material entrance of heating equipment, and the local overheating near the electro-thermal board. Meanwhile, the law of temperature change for various food materials and the relationship between the heating rate and the temperature distribution were obtained.

关 键 词：含水果颗粒液态食品 物料 通电加热速度 温度场 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]