食品蛋白电渗透脱水条件与模型解析

Research on Experimental Conditions and Model of Food Protein Electroosmosis Dehydration

电渗透脱水的条件影响及其数学模型解析是将这一研究转化为应用技术的重要条件，本文通过对豆腐渣、大豆分离蛋白和玉米蛋白电渗透脱水试验分析，探讨了食品蛋白电渗透脱水的各种条件影响和加快脱水速率的方法。同时对照建立的可压缩理想浆料电渗透脱水理论模型进行了推导和分析。

Research on the effect of electroosmosis experimental conditions and the analysis of its mathematical model are necessary for integrating this technology into practical use.In this paper, the analysis of the effect of different experimental conditions on electroosmosis dehydration and the ways to accelerate the rate of dewatering are made through the dewatering experiments on DOUZHA, Soybean protein isolate (SPI) and Zein slurry by electroosmosis. On the other hand,the related theory model of electroomosis dehydration of compressible ideal slurry is reasoned.