淀粉溶液的通电加热研究  

Study on Ohmic Heating Characteristics of Starch Solution

作　　者：杨铭铎[1] 陈霞[1] 李钢[2] 余善鸣[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：《食品科学》2006年第9期29-32,共4页Food Science

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：本文研究了食盐浓度、淀粉浓度和电压对淀粉溶液的电导率和通电加热速率的影响;研究了通电加热对淀粉糊化特性的影响。结果表明:淀粉溶液在通电加热过程中,加热速率和电导率随食盐浓度的增大而增大;随电压的升高而增大;随淀粉浓度的增大而减小。而电导率在达到糊化温度之前随温度的升高而增大,在糊化温度之后随温度的升高而降低。淀粉溶液在通电加热时其糊化特性无明显变化。The effects of salt concentration, starch content and applied voltage on electrical conductivity and ohmic heating rate of starch solution were studied. The characteristics of starch solution during ohmic heating were also investigated. The results showed that the electrical conductivity and the heating up speed of starch solution increase with higher salt concentration, and higher applied voltage; but decrease with higher starch concentration. The electrical conductivity before reaching the gelatimza＂ tion temperature increases with the increase of temperature, but decreases with the increase of temperature after the gelatinization temperature. There is no prominent change of gelatinization properties during ohmic heating.

关 键 词：通电加热 淀粉溶液 糊化 电导率 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]