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介电谱方法在食品领域中的研究进展 被引量:4
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作者 赵孔双 刘媛 《食品科学》 EI CAS CSCD 北大核心 2019年第19期294-306,共13页
本文评述了近年来食品领域的介电加热技术以及介电谱方法应用于各类食品体系(主要包括水果/蔬菜、食用油、肉鱼、奶及奶制品、蛋、蜂蜜和酒类等)的研究进展。综述了介电加热在食品加工中的优势/局限性,以及介电谱方法在各类食品体系的... 本文评述了近年来食品领域的介电加热技术以及介电谱方法应用于各类食品体系(主要包括水果/蔬菜、食用油、肉鱼、奶及奶制品、蛋、蜂蜜和酒类等)的研究进展。综述了介电加热在食品加工中的优势/局限性,以及介电谱方法在各类食品体系的品质检测及贮藏加工过程的质量监测的可行性,重点介绍介电谱技术分别在各类食品质量检测中的优势差异性,以期该技术能被有效地利用。最后,还对介电谱方法在食品相关领域中的发展趋势进行了评述性展望。 展开更多
关键词 介电谱 介电加热 介电性质 食品 质量检测
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Dielectric study on membrane adsorption and release: Relaxation mechanism and diffusion dynamics 被引量:1
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作者 LI YuHong zhao kongshuang HAN Ying 《Science China Chemistry》 SCIE EI CAS 2008年第9期813-822,共10页
Dielectric monitoring of the adsorption or release process of salicylic acid (SA) by chitosan membrane shows that the dielectric spectra of the chitosan membrane/ SA solution systems change regularly in the adsorption... Dielectric monitoring of the adsorption or release process of salicylic acid (SA) by chitosan membrane shows that the dielectric spectra of the chitosan membrane/ SA solution systems change regularly in the adsorption or release process. By analyzing the regularity, a new mechanism for the relaxations is proposed. The concentration polarization layer (CPL) caused by SA adsorption or release is confirmed to be essential for the dielectric relaxations. The changes of the spectra with time are explained by account of the relationship between CPL properties and dielectric strength. Based on this relaxation mechanism, a theoretical method can be established to calculate dynamical parameters of inner structure of the adsorption or release systems from their dielectric spectra. Therefore, dielectric spec- troscopy is demonstrated to be a promising method for estimating interfacial distribution of ionic sub- stances and their binding to membrane in a non-invasive way. 展开更多
关键词 DIELECTRIC spectroscopy CONCENTRATION polarization simulation CHITOSAN ADSORPTION RELEASE
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