猪肉在接触式通电加热和浸泡式通电加热中的电导率比较

Electronic conductance of pig meat in contacting electronic heating and immersing electronic heating

利用接触式和浸泡式通电加热实验装置对猪肉进行了通电加热,比较了两种通电加热方式对猪肉电导率的影响,结果显示:两种通电加热方式中猪肉的电导率曲线(随温度的变化曲线)基本相同,在60℃以上时,接触式通电加热中猪肉的电导率略高于浸泡式通电加热中的电导率。

The pork was cooked by contacting electronic heating and immersing electronic heating. The effects of both heating methods on the electronic conductance of pig meats were compared. The results showed that the curves of the electrical conductivity of the meat heated with the both methods were almost the same. The electrical conductivity of immersing electronic heating was slightly lower than that of contacting electronic heating when the temperature was over 60℃,