电渗透脱水过程中对豆凝乳电导率的研究  

The Study on Electric Conductivity of Bean Curd in the Process of Electroosmotic Dewatering

作　　者：孙锐[1] 薛艳丽[2] 栾明川[1] 张岩[1] 孙萍[1] 

机构地区：[1]莱阳农学院食品科学系,山东莱阳265200 [2]莱阳农学院理学院

出　　处：《莱阳农学院学报》2003年第4期291-293,298,共4页Journal of Laiyang Agricultural College

摘　　要：在豆制品加工中,特别是豆腐皮的加工中,采用电渗透方法进行脱水是一种有效的方法。本文采用不等占空比电场对豆凝乳进行脱水,主要考察了电压的大小和不等占空比对豆凝乳电导率的影响。结果发现对试样所施加的电压越大,试样的电导率越大;电场的占空比不同时,试样的电导率也不同。The electroosmotic dewatering method is a new typical technology in soybean products, especially in bean curd skin. In this paper, we studied the effects of voltage and different pulse-time ratio on electric conductivity during the process of electroosmotic dewatering on samples of bean curd. The series of results showed that in a certain range the higher voltage was, the bigger the electric conductivity was; The electric conductivity of sample would be different if the pulse-time ratio changed.

关 键 词：电渗透 脱水 不等占空比电场 豆凝乳 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]