苹果汁的欧姆加热研究  

Study on ohmic heating of apple juice

作　　者：耿敬章[1] 仇农学[2] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723001 [2]陕西师范大学食品工程系,陕西西安710062

出　　处：《食品工业科技》2007年第6期77-79,共3页Science and Technology of Food Industry

基　　金：国家"十五"重大专项(2001BA501A21);陕西理工学院引进人才科研启动项目(SLGQD0623)。

摘　　要：研究了苹果汁的欧姆加热规律及其对果汁品质的影响,考察了温度(T)和可溶性固形物(SS)含量对电导率!的影响,以及电场强度(E)、可溶性固形物(SS)和加热体积(液高h)对加热速率的影响,同时考察了欧姆加热对果汁糖度、pH、透光率等的影响。结果表明,苹果汁的电导率随温度的升高而增大,且呈线性关系,随着可溶性固形物含量的增加,苹果汁的电导率和加热速率都是先增大然后减小,在26°Bx左右时最大。苹果汁的加热速率随电场强度的增加而增大,而在相同电场强度下,液高对加热速率没有影响。并且,欧姆加热对果汁品质影响很小,因此极具开发前景。Ohmic heating behavior of apple juice was studied, including the influence of temperature and soluble solid content on electrical conductivity, the influence of electrical field strength, soluble solid content and volume on heating rate. The result showed that the electrical conductivity of apple juice was increased with temperature; the electrical conductivity and heating rate were increased with soluble solid content when it less than 26° Bx, but they were reduced when the soluble solid content was higher than 26°Bx; and at the same electrical field strength, the volume had no influence to the heating rate. And ohmic heating has no negative influences on apple juice quality; it has a little influence on color value, absorbance and transparence, and has no influences on soluble solid content, pH value and turbidity. Therefore, ohmic heating technology has Qreat develooment orosoect.

关 键 词：欧姆加热 苹果汁 电导率 加热速率 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]