猪肋排骨通电加热过程加热速率及电导率  

Heating rate and electrical conductivity of hog short rip during ohmic heating

作　　者：李秀芝[1] 王冉冉[1] 宋占华[1] 张业民[1] 李法德[1] 

机构地区：[1]山东农业大学机械与电子工程学院,泰安271018

出　　处：《农业工程学报》2010年第6期375-379,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：教育部留学回国人员科研启动基金

摘　　要：为将通电加热技术应用于排骨类肉制品原料的加工,该文利用浸泡式通电加热装置,对不同浓度的NaCl溶液和自来水中的单根猪肋排骨试样在1500V/m电场强度下进行了通电加热试验。结果表明:当试样在自来水和0.01～0.03mol/L的NaCl溶液中进行通电加热时,无论排骨的排列方向如何,试样各部分的加热速率均高于溶液的加热速率,但是,当NaCl溶液的浓度为0.05mol/L时,试样中仅肌肉的加热速率略高于溶液的加热速率;进一步研究表明,试样长轴平行于电场方向时试样各部分的加热速率均高于试样长轴垂直于电场方向时试样对应部分的加热速率,并且加热槽内试样与溶液混合物的电导率与温度呈线性关系。因此,在确保试样平均加热速率高于溶液平均加热速率的前提下,最佳工艺条件为:试样长轴与电场方向平行,溶液浓度不超过0.03mol/L。这为通电加热技术应用于排骨类肉制品原料的加工提供了依据。In order to develop an ohmic heating device for processing raw meat material such as short rip,a single short rip of hog was ohmically heated with an immersion ohmic heating device in this paper.The samples were submerged in the different concentrations of NaCl solution and tap water,respectively,at 1 500 V/m of the electrical field strength.The results showed that when the samples were submerged in tap water and 0.01-0.03 mol/L NaCl solution,the heating rates of each part of the samples were higher than that of the solution,regardless of the orientation of the ribs.But when the concentration of NaCl solution was 0.05 mol/L,only the heating rate of the muscle of sample was slightly higher than that of the solution.The results also showed that the heating rate of each part of the sample with the long axis parallel to the electrical field was higher than that of the corresponding part of the sample with the long axis vertical to the electrical field,and the electrical conductivity of the mixture（the sample and the solution）was increased linearly with temperature.Therefore,in the premise that the average heating rates of the samples were higher than that of the solution,the optimum process conditions were as follows：the long axis of the samples was parallel to the electric field,and the concentration of NaCl solution was no more than 0.03 mol/L.This will provide basis for the ohmic heating technology being used in ribs processing.

关 键 词：加热速率 电导率 温度分布 猪肋排骨 欧姆加热 固液混合物 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程] TM924.2[轻工技术与工程—食品科学与工程]