摘要
欧姆加热技术利用物料的电导特性进行加热,升温迅速且均匀,营养损失少,将其应用于对流体食品的杀菌具有非常重要的意义。采用自行设计的欧姆加热杀菌试验电源装置进行单因素试验分析,初步的试验结果表明,欧姆加热杀菌方法对豆浆的总细菌具有明显的杀灭作用,而且保温时间、处理电压和处理频率对该杀菌方法的效果有显著影响。
By means of ohmic heating, food can be heated more quickly, more uniformly with less nutrition loss. It is of very great significance that the liquid food can be sterilized by this technology. The single-factor experiments and analyses were conducted using self-made ohmic heating equipment. The preliminary results show that ohmic heating has a good sterilized effect on soybean milk and temperature keeping time, voltage and frequency are three main factors of ohmic heating that affect the sterilization noticeably.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2006年第9期202-205,共4页
Transactions of the Chinese Society of Agricultural Engineering
关键词
欧姆加热
杀菌
单片机
控制系统
ohmic heating
sterilization
single-chip computer
controlling system
作者简介
丁文彦（1963-），女，副教授，主要从事农业电气化与自动化方面的教学与科研工作。沈阳市东陵路120号沈阳农业大学信息与电气工程学院，110161。Email：dingwyjh31@sina．com.
