液态食品通电加热速度与电导率的关系  

Study on Relationship between Ohmic Heating Rate and Conductivity for Liquor Food

作　　者：殷涌光[1] 周亚军[1] 玄哲浩[2] 刘微[1] 王国华[2] 

机构地区：[1]吉林大学生物与农业工程学院,长春130022 [2]吉林大学汽车工程学院,长春130022

出　　处：《食品与发酵工业》2003年第12期13-16,共4页Food and Fermentation Industries

基　　金：吉林大学青年教师基金项目资助 (No .2 0 0 1 67)

摘　　要：通过对液态食品 (液体食品、亲水性胶体食品和含颗粒液态食品 )通电加热速度与电导率的试验研究 ,得出食品物料的电导率是影响加热速度的主要因素 ,电导率越大 ,通电加热速度越快 ;食品的 pH值对加热速度也有一定的影响 ,pH值越小 ,酸性越强 ,电导率越大 ,加热速度越快。This paper focused on the relationship of ohmic heating rate and conductivity for liquor food (liquid food, hydrophilic colloid and liquor food containing particles). The conductivity of food material is the main factor that influences the heating rate. The higher the conductivity, the quicker is the ohmic heating. The effect of pH value is reflected in its ability in increasing the acidity, therefore increasing the conductivity of liquid food. This study contributes to studying electric heating properties of food and developing food products of higher quality.

关 键 词：液态食品 通电加热速度 电导率 加热杀菌 PH值 

分 类 号：TS205[轻工技术与工程—食品科学]