液态食品连续通电加热的试验研究

Experimental Study on Continuous Ohmic Heating of Liquid Food

设计制作了一套可拆卸式液态食品连续通电加热系统,研究了连续通电加热时豆浆的温度和电导率。结果表明,豆浆的升温过程可分三个阶段,第一阶段升温迅速,温度与时间呈指数关系;第二阶段升温缓慢,温度与时间呈对数关系;第三阶段温度保持不变,温度和电导率呈线性关系。加热时出现了豆浆在极板表面的黏附,黏附与极板表面的腐蚀有关。试验结果对研制实用化的小型通电加热系统有一定指导意义。

A detachable ohmic heating system for liquid foods was designed and manufactured, the temperature distribution and electrical conductivity change of soybean milk during continuous ohmic heating were researched. The results showed that the heating process of soybean milk in continuous ohmic heating could be divided into three stages, during the first heating stage, the temperature rose rapidly, and the relation between the temperature and time was exponential; during the second stage, the temperature rose slowly, and the relation between the temperature and time was logarithmic; during the last stage, the temperature kept constant, and the conductivity was linear with temperature. Attach phenomenon on electrode appeared during heating process, and the phenomenon had relationship to the corrosion of electrode. The results could provide some directive significance for the development of a practical small ohmic heating system.