虾肉糜及其复合素材的介电特性和热物性研究

Dielectric and thermal properties of shrimp(Litopenaeus vannamei) surimi and surimi-soybean compound

以凡纳滨对虾肉糜为对象,测定不同大豆分离蛋白乳化物含量的虾肉糜在10-80℃范围内的介电特性和热物性。结果表明,虾肉糜及其复合素材的介电常数随着温度的升高而减小,介电损失则随着温度的升高而增加,穿透深度随着温度升高而显著降低。一定温度和频率下,大豆分离蛋白乳化物含量的增加会降低介电常数,而对介电损失和穿透深度无显著影响。密度随温度的升高而减小,比热容、热导率和热扩散系数随温度的升高而增大;密度和比热容随着大豆蛋白乳化物浓度的增加而减小,而对热导率和热扩散系数无显著影响。对所测数据进行拟合,得到预测10-80℃介电特性和热物性的拟合方程。

Dielectric and thermal properties of shrimp（ Litopenaeus vannamei） surimi and surimi-soybean compound were measured in the temperature range from 10 ℃ to 80 ℃. The results suggested that dielectric constant and penetration depth decreased as temperature increased,while loss factor increased with increasing temperature. The addition of soybean protein isolate（ SPI） compound depressed dielectric constant at a given temperature and frequency,but had no significant influence on loss factor and penetration depth. Density of shrimp surimi and surimi-soybean compound decreased with increasing temperature, and specific heat capacity,thermal conductivity and thermal diffusivity increased as temperature increased. The addition of soybean protein isolate emulsion also had an impact on the thermal properties. Density and specific heat capacity decreased with the increase of concentration of soy protein isolate emulsion. Established equations by comparing the model prediction and experimental data obtained can predict the conditions for a given temperature.