米饭热物性和介电特性研究.pdfVIP

※基础研究 食品科学 2011, Vol. 32, No. 03 103 1 1 1 , 2 2 1 1 李春香 ，范大明 ，陈 卫 * ，庞 珂 ，李 广 ，赵建新 ，张 灏 (1.江南大学食品学院，食品科学与技术国家重点实验室，江苏 无锡 214122 ； 2.无锡华顺民生食品有限公司，江苏 无锡 214151) 设计一种含加热丝的稳压电路，并结合在线测温的方法测定样品的导热系数。采用程序控温的方法，研 究温度对米饭热物性和介电特性的影响，并进行相关性分析。结果表明：温度对米饭的比热和介电损耗影响显著， 而对导热系数和介电常数影响较小；米饭比热随温度升高呈指数上升，当温度到达 15℃以后，比热不再随温度变 2 化(cp =2.930kJ/(kg ·℃))；用温度的二次多项式可以很好的反映米饭介电损耗的变化规律(R =0.998) 。穿透深度是介 电性质的函数，与温度呈正相关。 米饭；热物性；介电性 Thermal and Dielectric Properties of Cooked Rice 1 1 1, 2 2 1 1 LI Chun-xiang ，FANG Da-ming ，CHEN Wei *，PANG Ke ，LI Guang ，ZHAO Jian-xin ，ZHANG Hao (1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；2. Wuxi Huashun Minsheng Food Co. Ltd.,Wuxi 214151, China) Abstract：Thermal and dielectric properties related to temperature of cooked rice were measured between 5 ℃ and 90 ℃ using a programmed temperature control. Thermal conductivity of cooked rice was measured by using a regular circuit with heating wire coupled with a line temperature probe. Meanwhile, nonlinear relationship was estimated by regression. Results indicated that temperature had a significant effect on specific heat and dielectric loss of cooked rice while the thermal conductivity and dielectric constants were unaffected. The specific heat of cooked rice exhibited an exponential increase as the increase of temperature till 15 ℃, and then remai