| 利用介电特性对食品加工过程进行非破坏性检测技术的研究 |
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| 引用本文： | 秦文,Yoshio hugura,Kanichi Suzuki. 利用介电特性对食品加工过程进行非破坏性检测技术的研究[J]. 农产品加工．学刊, 2005, 0(4): 8-11 |
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| 作者姓名： | 秦文 Yoshio hugura Kanichi Suzuki |
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| 作者单位： | 1. 四川农业大学,食品科学系,四川,雅安,625014
2. 日本广岛大学 生物生产学部食品工学研究室,日本,东广岛,739-8528 |
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| 摘 要： | 选用标准蔗糖和新鲜胡萝卜、葱为材料,研究干燥过程中原料电物性及水分含量变化规律的相关性。结果表明,60℃温度下热风干燥几种新鲜蔬菜,其水分含量随着干燥时间的增加而下降,电容值的变化趋势与水分的变化相同,两者存在极显著的线性相关性。水分的变化规律可以用相对应点的电容的变化来说明,从而对干燥终点的非破坏性及连续性检测和控制成为可能。
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| 关 键 词： | 介电特性 干燥 检测 控制 |
| 文章编号： | 1671-9646（2005）04-0008-04 |
| 收稿时间： | 2005-07-07 |
| 修稿时间： | 2005-07-07 |
A Non Destructive and Continuous Measurement for a Drying Process of Foods Using Dielectric Properties |
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| Qin Wen,Yoshio hugura,Kanichi Suzuki. A Non Destructive and Continuous Measurement for a Drying Process of Foods Using Dielectric Properties[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(4): 8-11 |
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| Authors: | Qin Wen Yoshio hugura Kanichi Suzuki |
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| Abstract: | A relationship between moisture and capacitance of foods drying process is proposed. Pure sucrose solution,Carrot and Asatsuki as samples. The results showed significant correlation between the capacitance of each sample and moisture content. The moisture content and capacitance decrease with increase in drying time for every sample at 60 ℃ during drying process. This technique will enable us to control drying conditions automatically without sampling the material during the drying process. |
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| Keywords: | dielectric property dry process non-destructive control |
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