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以凡纳滨对虾肉糜为对象,测定不同大豆分离蛋白乳化物含量的虾肉糜在10~80℃范围内的介电特性和热物性。结果表明,虾肉糜及其复合素材的介电常数随着温度的升高而减小,介电损失则随着温度的升高而增加,穿透深度随着温度升高而显著降低。一定温度和频率下,大豆分离蛋白乳化物含量的增加会降低介电常数,而对介电损失和穿透深度无显著影响。密度随温度的升高而减小,比热容、热导率和热扩散系数随温度的升高而增大;密度和比热容随着大豆蛋白乳化物浓度的增加而减小,而对热导率和热扩散系数无显著影响。对所测数据进行拟合,得到预测10~80℃介电特性和热物性的拟合方程。
The vannamei shrimp meat emulsion was used as the object to measure the dielectric properties and thermophysical properties of shrimp meat emulsion with different soy protein isolate content in the range of 10 ~ 80 ℃. The results showed that the dielectric constant of shrimp paste and its composite material decreased with increasing temperature, and the dielectric loss increased with the increase of temperature. The penetration depth decreased significantly with increasing temperature. At a certain temperature and frequency, the increase of the content of soybean protein isolate decreased the dielectric constant, but had no significant effect on the dielectric loss and penetration depth. The density decreases with the increase of temperature, and the specific heat capacity, thermal conductivity and thermal diffusivity increase with the increase of temperature. The density and specific heat capacity decrease with the increase of soybean protein emulsion concentration, Thermal diffusivity has no significant effect. Fit the measured data to get the fitting equation for predicting the dielectric properties and thermal properties of 10 ~ 80 ℃.