低压低温等离子体促进水分蒸发的研究  

Study on water loss under low pressure and low temperature plasma

作　　者：杨菊芳[1] 任雅琳[1] 陈存社[1] 邱雯雯[1] 董丽艳[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2013年第6期123-125,129,共4页Science and Technology of Food Industry

基　　金：北京市教委科技发展计划项目(KZ20110011013);学科与研究生教育-重点学科-应用化学资助项目(PXM2012_014213_000038)

摘　　要：研究了低压下低温等离子体对水分蒸发的影响,为后续的低温等离子体杀菌及诱变研究提供指导。实验在1.2mbar的低压下,以去离子水、脱脂乳、液体培养基作为实验物料,研究低温等离子体对这三种物料水分蒸发的促进作用。结果表明,低温等离子体能明显促进水分的蒸发,在不同的物料中水分的蒸发率各不相同(小试管:去离子水>脱脂乳>液体培养基,大试管实验结果刚好相反),且大试管中水分的蒸发率明显低于小试管。此时主要发生两个效应:等离子体的热效应和由低温等离子体激发产生的水蒸气等离子体活化效应。低温等离子体将作为一项新兴的并具有广阔前景的技术应用于食品工业。The objective of this study was to evaluate the effect of water evaporation under low pressure （1.2mbar） and low temperature plasma which provided a guide to the study of plasma sterilization and mutation. Materials were deionized water, skimmed milk, liquid medium. The result showed that, low temperature plasma obviously promoted water evaporation. The water evaporation was different in different materials （small tube）： deionized water〉skimmed milk〉liquid medium. Boiling tube was differed from small tube. The test group was significantly higher than blank group. There were two main effect happened：thermal effects of plasma and activation effect of steam by low temperature plasma excitation, The low-temperature plasma would as a new and broad prospect technique for the food industry.

关 键 词：低压低温等离子体 水分 蒸发 

分 类 号：TS201.1[轻工技术与工程—食品科学]