蛋清、蛋黄溶液的通电加热特性研究  

Study on ohmic heating characteristics of egg white and yolk solulion

作　　者：杨铭铎[1] 陈霞[1] 李钢[2] 余善鸣[1] 刘志东[1] 

机构地区：[1]哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江哈尔滨150076 [2]哈尔滨商业大学计算机与信息工程系,黑龙江哈尔滨150076

出　　处：《食品工业科技》2006年第8期80-82,共3页Science and Technology of Food Industry

基　　金：国家人事部留学人员科技活动择优资助项目(国人部200306AD)

摘　　要：研究了温度、蛋清、蛋黄浓度和电压对蛋清溶液和蛋黄溶液的电导率的影响;研究了蛋清、蛋黄浓度和电压对蛋清溶液、蛋黄溶液加热速率的影响。结果表明,蛋清溶液、蛋黄溶液的电导率随温度、蛋清和蛋黄浓度和电压的增高而增大,且电导率与温度呈线性关系;加热速率随蛋清和蛋黄浓度和电压的增高而加快,且温度与时间呈指数关系。The effects of temperature, egg white and yolk content and applied voltage on electrical conductivity of egg white and yolk solution were studied. The effects of egg white, yolk content and applied voltage on ohmic heating rate of egg white and yolk solution were also investigated. The results showed that the electrical conductivity of egg white and yolk solution increased with temperature, egg white and yolk content and applied voltage, and electrical conductivity shows a linear relation with the temperature. The heating rate increased with egg white and yolk content and applied voltage, and the temperature shows an exponential relationship with heating time.

关 键 词：通电加热 蛋清溶液 蛋黄溶液 电导率 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]