摘要
研究了温度、蛋清、蛋黄浓度和电压对蛋清溶液和蛋黄溶液的电导率的影响;研究了蛋清、蛋黄浓度和电压对蛋清溶液、蛋黄溶液加热速率的影响。结果表明,蛋清溶液、蛋黄溶液的电导率随温度、蛋清和蛋黄浓度和电压的增高而增大,且电导率与温度呈线性关系;加热速率随蛋清和蛋黄浓度和电压的增高而加快,且温度与时间呈指数关系。
The effects of temperature, egg white and yolk content and applied voltage on electrical conductivity of egg white and yolk solution were studied. The effects of egg white, yolk content and applied voltage on ohmic heating rate of egg white and yolk solution were also investigated. The results showed that the electrical conductivity of egg white and yolk solution increased with temperature, egg white and yolk content and applied voltage, and electrical conductivity shows a linear relation with the temperature. The heating rate increased with egg white and yolk content and applied voltage, and the temperature shows an exponential relationship with heating time.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第8期80-82,共3页
Science and Technology of Food Industry
基金
国家人事部留学人员科技活动择优资助项目(国人部200306AD)
关键词
通电加热
蛋清溶液
蛋黄溶液
电导率
ohmic heating
egg white solution
yolk solution
electrical conductivity