米粉、绿豆粉及黄豆粉的导热系数的实验研究 study on thermal conductivities of rice,mung bean and soybean powders.pdfVIP

24 2009，V01．30，No．05 食品科学 ※基础研究 米粉、绿豆粉及黄豆粉的导热系数的实验研究 刘斌，陈艳婕 (天津市制冷技术重点实验室，天津商业大学，天津 300134) 摘 要：农产品热物性是影响其深加工工艺的关键因素，其中导热系数最为重要。通过对现有导热系数测量方法 的分析，采用球法测景法测最大米粉、绿豆粉、黄豆粉的导热系数。通过对实验数据的分析，回归了导热系数 与温度、含水率、总糖和蛋白质之间的关系。实验结果表明，大米及绿豆的导热系数随着温度升高而降低，黄 豆导热系数随温升高而增大，并都随各种营养成分的增加而增大。 关键词：大米；绿豆；黄豆；球法测量技术；导热系数 onThermal of Bean Conductivities and Powders Study Rice，Mung Soybean LIUBin，CHEN Yan-jie of of Laboratory University 300134，China) (TianjinKey RefrigerationTechnology，TianjinCommerce，Tianjian Abstract：Thermalof are factors their propertiesagriculturalproductskey affectingdeepprocessingtechnology，especially thethermal ismost on of measllrementwas meas哪ements，the conductivityimportant．Basedcomparisonpresent spherical inthis todeterminethethermalconductivitiesof beanand the adoptedstudy rice，mung soybeanpowders．Finallyequations betweenthermal and andbetweenthermal andnutritioncontentwereobtained conductivitytemperature conductivity by resultsshowedthatthethermalconductivitiesofriceand bean decreasewiththeincrease regressionanalysis．The mung powders of thatof increaseswiththe of allof increasewith increase them the temperature，whilesoybean temperature，furthermore m凹easeofnutrientswater． except words：rice bean measurement：thermal Key powder