کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6664433 | 1427064 | 2018 | 15 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Electrical conductivity of viscous liquid foods
ترجمه فارسی عنوان
هدایت الکتریکی مواد غذایی مایع چسبناک
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کلمات کلیدی
شیر، پروتئین آب پنیر ساکارز، گلوکز، کاربوکمایتی سلولز، تحرک یون،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
The electrical conductivities of foods are used for quality assurance, electrical tomography studies and are required for effective simulation of electrical heating processes such as ohmic and microwave heating. Solutions containing milk solids, whey proteins, sugars and sodium carboxymethyl cellulose (NaCMC), with and without electrolytes were prepared and tested. The electrical conductivity was measured using an RCL meter connected to a parallel plate probe. At low concentrations the conductivity increased with concentration, but in some viscous solutions the reduced ion mobility caused a drop in conductivity. The conductivity of sugar solutions could be related to following the modified Walden equation, but that of NaCMC solutions was not influenced by the bulk viscosity. Instead an ion “diffusion viscosity” was defined and calculated from the conductivity. It was found to correspond to the likely viscosity of the solution at a molecular scale.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 237, November 2018, Pages 177-182
Journal: Journal of Food Engineering - Volume 237, November 2018, Pages 177-182
نویسندگان
Balaji Subbiah, Ken R. Morison,