含苹果颗粒果汁通电加热速度与优化模型

吉林大学学报(工学版) ›› 2011, Vol. 41 ›› Issue (增刊2): 344-348.

含苹果颗粒果汁通电加热速度与优化模型

周亚军¹, 石晶¹, 胡士恒¹, 康建波¹, 苏丹¹, 马龙彪¹, 刘微²

1. 吉林大学生物与农业工程学院, 长春130022;
2. 烟台市啤酒厂, 山东烟台264001

收稿日期:2011-03-20 出版日期:2011-09-30 发布日期:2011-09-30
作者简介:周亚军(1966),男,教授,博士。研究方向:食品通电加热新技术。E-mail:zhouyaj@jlu.edu.cn
基金资助:
吉林省自然科学基金项目(20070577);吉林大学青年教师基金项目(200667)

Modeling of optimization and rate of ohmic heating of fruit juice containing pulpous

ZHOU Ya-jun¹, SHI Jing¹, HU Shi-heng¹, KANG Jian-bo SU Dan¹, MA Long-biao¹, LIU Wei¹

1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
2. Yantai City Brewery, Yantai 264001, China

Received:2011-03-20 Online:2011-09-30 Published:2011-09-30

摘要/Abstract

摘要：

对含苹果颗粒苹果汁通电加热过程中的加热速度、加热时间、电导率和温度等变化规律进行了研究,结果表明:含苹果颗粒苹果汁的电导率随着温度升高、颗粒尺寸减小和颗粒质量分数降低而按线性增大;随着颗粒尺寸减小和颗粒质量分数降低,通电加热时间缩短,加热速度增大;颗粒形状对电导率、通电加热时间和温度变化影响不显著。为探究各因素对加热速度影响及因素间的交互作用,采用正交多项式回归设计试验建立通电加热速度数学模型,得出各因素对通电加热速度影响按从大到小的顺序依次为颗粒尺寸、颗粒质量分数、颗粒形状。当苹果立方体颗粒边长为0.5cm、颗粒质量分数为20%时,固液混合物料通电加热时间最短,为348s,通电加热速度最大;优化出通电加热速度与影响因素关系的三元多项式回归数学模型,对预测分析含苹果颗粒果汁通电加热温度变化规律和通电加热速度有实际意义。

关键词: 食品工程, 水果颗粒, 果汁, 电导率, 通电加热速度, 数学模型

Abstract:

Processing characteristics of apple juice containing pulpous granula Ohmic heating are studied,such as variation of heating time,heating rate,conductivity and temperature.The results show that conductivity of apple juice with granula increases by liner with temperature increased,particle size and mass fraction decreased;heating rate increases with particle size and mass fraction decreased and heating time shortened;the effect of particle size to conductivity,heating time and temperature variety is nonsignificant.In order to explore the effect of factors to heating rate and interaction among factors,orthogonal regression design is used,then mathematical model of Ohmic heating rate is established.The effect of factors to Ohmic heating rate in decreasing order is particle size,particle mass fraction,particle shape;when apple granula cube's side length is 0.5 cm and apple mass fraction is 20%,the shortest Ohmic heating rate of solid-liquid mixture is 348 s,Ohmic heating rate is maximum;ternary polynomial regression model of relationship between heating rate and factors is optimized,this has practical significance for forecasting and analysising the variation of heating temperature and rate in fruit juice Ohmic heating,which is contained pulpous granula.

Key words: food engineering, fruit pulpous, fruit juice, conductivity, ohmic heating rate, mathematical model

中图分类号:

S377

周亚军, 石晶, 胡士恒, 康建波, 苏丹, 马龙彪, 刘微. 含苹果颗粒果汁通电加热速度与优化模型[J]. 吉林大学学报(工学版), 2011, 41(增刊2): 344-348.

ZHOU Ya-jun, SHI Jing, HU Shi-heng, KANG Jian-bo SU Dan, MA Long-biao, LIU Wei. Modeling of optimization and rate of ohmic heating of fruit juice containing pulpous[J]. 吉林大学学报(工学版), 2011, 41(增刊2): 344-348.

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