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食品冷冻干燥物料共晶、共融点测量 被引量:18

Measurement of eutectic and co-melting point in freeze-drying foods
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摘要 文章基于电阻法分别对2%,5%甘露醇溶液及2%NaCl溶液(质量分数)的共晶点、共融点进行测量。结果表明:同种物料的共晶点温度低于共融点温度;相同溶质的溶液,其浓度越高,共晶点、共融点温度越低;不同溶质的溶液的共晶点、共融点温度不同。不同种类、浓度溶液的温度-电阻变化曲线不同,提出根据曲线特点采用不同的判定共晶点、共融点方法:有电阻突变值的采用突变点的温度,没有突变的曲线采用电阻变化率和电阻值结合的方法。 Based on the electric resistivity method,the eutectic and melting point of 2% 5% mannitol solution and 2% NaCl solution(mass fraction) were measured respectively.The results showed that: for the same kind of material,the eutectic point is lower than the co-melting was.The higher concentration of solution,the lower temperature of eutectic and co-melting was.Different solutes of solution have different eutectic and co-melting point.The curves of temperature-resistance will be different if the solutes and kinds of solution are different.According to the feature of measurement curves,proposed different methods to determine the eutectic and co-melting point: use temperature of mutation point as eutectic piont if the resistance mutated.Otherwise,combine the change rate and value of resistance to determine the eutectic and co-melting point.
出处 《食品与机械》 CSCD 北大核心 2012年第1期19-21,49,共4页 Food and Machinery
基金 国家自然科学基金青年基金项目(编号:50206013) 上海市重点学科建设项目(编号:S30503)
关键词 冷冻干燥 共晶点 共融点 电阻法 freeze-drying eutectic point co-melting point electric resistivity method
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