摘要
该文研究了电磁场和永磁场强化处理甘蔗混合汁物理特性的变化规律，以电导率、粘度和表面张力为指标，确定了实验条件下较好的磁场强化工艺参数。结果表明：电磁铁磁化操作条件为磁场强度0．30T、循环时间40min和流速为1．30m／s；永磁铁磁化操作条件为磁场强度（0．30～0．32）T、循环时间40min和流速为1．30m／s。
This paper investigates the physical properties of cane sugar mixed juice in electromagnetic and permanent magnetic fields. Taking electrical conductivity, viscosit3） and surface tension as examination indexes, to determine the better conditions of the process under the experiment conditions. The results showed that electromagnet operating conditions were magnetic field strength 0.30 T, cycle time 40rain and flow rate of 1.30 m/s： And permanent magnet operating conditions were magnetic field strength of （0.30-0.32） T, cycle time 40 min and flow rate of 1.30 m/s.
出处
《食品工业》
CAS
北大核心
2011年第2期6-8,共3页
The Food Industry
关键词
磁场强化
甘蔗混合汁
物理特性
magnetic field-intensified
cane sugar mixed juice
physical properties
