| 牛肉欧姆加热解冻的时间与温度分布 |
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| 引用本文： | 冯晚平,申国其,王海昌,程旭明. 牛肉欧姆加热解冻的时间与温度分布[J]. 山西农业大学学报(自然科学版), 2004, 24(3): 265-266 |
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| 作者姓名： | 冯晚平 申国其 王海昌 程旭明 |
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| 作者单位： | 1. 山西农业大学,工程技术学院,山西,太谷,030801
2. 山西省太谷县,农机局,山西,太谷,030800 |
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| 摘 要： | 对利用欧姆加热解冻牛肉试验所需测得的时间与利用一般求解瞬态导热微分方程的诺模图法解所需的流动水解冻牛肉时间(目前大部分工厂普遍采用此方法解冻牛肉)相比较,得出流动水解冻的时间是欧姆加热解冻的2～3倍。这说明欧加热解冻在时间上有一定的优势。试验过程中,通过对不同点温度测量,得出在冻肉内温度分布比较均匀。但是在靠近极板的地方温度偏高,需要对试验容器作进一步的改进。
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| 关 键 词： | 欧姆加热解冻 时间 温度分布 |
| 文章编号： | 1671-8151(2004)03-0265-02 |
| 修稿时间： | 2003-05-12 |
Time and Temperature Distribution of Ohmic Heating Thawing Beef |
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| FENG Wan-ping et al.. Time and Temperature Distribution of Ohmic Heating Thawing Beef[J]. Journal of Shanxi Agricultural University(Nature Science Edition), 2004, 24(3): 265-266 |
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| Authors: | FENG Wan-ping et al. |
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| Abstract: | The time of flowing water to thaw beef was calculated and compared with the time of ohmic heating thawing.The time of flowing water thawing was as three or four times as that the of ohmic heating thawing .So,ohmic heating thawing is superior in thawing time. The temperature of several points was measured .It was known that the temperature was well-distributed in meat . But the temperature near the titanium electrodes is higher than other points.The test need to improve. |
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| Keywords: | Omic heating thawing Time Temperature distribution |
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