豆浆的电导率  

Study on Electrical Conductivity of Soybean Milk

作　　者：李修渠[1] 李里特[1] 辰巳 英三 

机构地区：[1]中国农业大学食品学院 [2]日本农林水产省国际农林水产业研究中心

出　　处：《中国农业大学学报》1999年第2期103-106,共4页Journal of China Agricultural University

摘　　要：研究了温度和固形物质量分数对豆浆电导率的影响，比较了在豆浆中加入豆渣以及带渣和不带渣煮浆的加热速率和电导率。实验结果表明：豆浆的电导率随温度的提高和固形物质量分数的增大而呈线性增大；加入豆渣时，豆浆的加热速率和电导率略有降低；带渣煮浆时，其加热速率和电导率都低于不带渣豆浆；电场强度对豆浆的电导率没有影响。The effects of temperature and solid content on electrical conductivity of soybeanmilk were studied- The heating rate and conductivity of soybean milk contained Okara wereinvestigated. The results showed that the conductivity increased with temperature and solidcontent, the heating rate and conductivity of soybean milk containd Okara were lower thanthose of without Okara. Electrical field strength had almost no effect on the conductivity ofsoybean milk

关 键 词：豆浆 通电加热 电导率 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]