电渗透脱水工艺在豆制品加工方面的应用

Application of the electroosmotic dewatering in soybean products processing

脱水是豆制品加工中的重要阶段,传统方法采用重物压榨来脱水,这种方法脱水速度较慢。研究发现电渗透对豆凝乳脱水有较好的效果,但是具体操作中会有许多因素影响到脱水速率,例如电压条件、占空比等。如何调节这些因素,使电渗透脱水起到最佳的效果,还有待于进一步研究。采用不等占空比电场对豆凝乳进行电渗透脱水。具体研究了不同的电压和上部电极采用不同的正负极时间对脱水效率的影响。实验表面,在一定范围内,不等占空比电场的电压越高,豆凝乳的脱水效果越好;上部电极采用不同的正负极时间不仅影响豆凝乳的脱水效果,且在一定程度上抑制了与极板接触处豆凝乳的变色,这说明存在一个最佳的占空比。

Dewatering of soybean food is a very crucial step. Attaching a weight is used in the dewatering process traditionally, whose efficiency is low. Recently people found that electroosmotic dewatering is an effective way. However, many factors influence the efficiency practically. In order to get a satisfying result, further study is necessary. The dewatering efficiency was improved by using the method of different pulse-time ratio electric field on tofu. The effects of voltage and positive (negative) electric fields on the dewatering efficiency were discussed. The series of results indicate that in a certain range the dewatering efficiency increases with the increasing voltage of electric field. Furthermore, the electric field will restrain the sample of the joints from changing color to some degree, which indicates that a best pulse-time ratio exists.