连续通电加热条件下豆浆的电导率  

Electrical conductivity of soybean milk during cooking with continuous ohmic heating device

作　　者：李法德[1] 孙玉利[2] 李陆星[3] 

机构地区：[1]山东农业大学机械与电子工程学院,泰安271018 [2]南京航空航天大学机电学院,南京210016 [3]济宁职业技术学院机电工程系,济宁272037

出　　处：《农业工程学报》2008年第12期275-278,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山东省自然科学基金项目(Y2003B01);山东农业大学博士基金项目

摘　　要：利用连续式通电加热装置研究了固形物含量为6.01%的豆浆在流动状态下(流量为(75±0.5)kg/h)电导率随温度的变化规律,并与静态通电加热进行对比。试验结果表明:在流动状态下豆浆的电导率与温度也呈线性关系,但相同温度下,利用连续通电加热装置测得的流动豆浆的电导率低于利用静态通电加热装置测得的豆浆的电导率。经观察发现,其主要原因是连续通电加热过程中,豆浆在电极板上形成了污垢层,增加了通电加热的电阻,但豆浆在电极板上形成污垢层的原因有待于进一步研究。The changes in the electrical conductivity of the soybean milk（6.01%the solids content）with its temperatures were investigated during cooking at the mass flow rate of（75±0.5）kg/h with a continuous ohmic heater,and compared with a batch ohmic heater.The results show that the electrical conductivity of the soybean milk during continuous ohmic heating also increases linearly with the increase of its temperature.However,the value of the electrical conductivity measured with the continuous ohmic heater was lower than that measured with the batch ohmic heater at the same temperature during ohmic heating.By the observations after the experiments,it was found that the fouling occurred on the surfaces of the electrodes mounted in the continuous ohmic heater,and caused the increase in the electrical resistance during ohmic heating,which resulted in the decrease of the electrical conductivity during continuous ohmic heating.However,the reason for fouling occurring on the electrode surface is needed to be studied further in the future.

关 键 词：豆浆 连续通电加热 电导率 污垢 

分 类 号：TS205[轻工技术与工程—食品科学]