| 摘要: |
| 为了深入研究橙汁热导率的影响因素，采用微热探针法测试系统，对糖度为5%～66%（质量分数）的橙汁在温度0～50 ℃间的热导率进行了系统测试。结果表明，对于同一糖度的橙汁，其热导率与温度呈高度线性正相关，而在同一温度条件下，橙汁的热导率与其糖度呈高度线性负相关，由此得出橙汁热导率关于温度和糖度的预测模型，通过此模型可预测0～50 ℃条件下不同糖度橙汁的热导率值。可见，橙汁温度和糖度均是其热导率的影响因素。 |
| 关键词: 橙汁 热导率 橙汁温度 橙汁糖度 |
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| 基金项目:国家自然科学基金资助项目（30771245）；上海市重点学科建设项目（T1102）；上海水产大学博士科研启动基金资助项目（科05-206） |
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| Influence of temperature and soluble solids concentration on thermal conductivity of orange juice |
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| Abstract: |
| In order to analyze the influence factor of thermal conductivity of juice,the tiny thermal probe test system was used to determine the thermal conductivity of orange juices with different soluble solids concentration (5%-66%）at different temperature (0-50 ℃).The results showed that there was a high negative correlation between soluble solids concentration and thermal conductivity at the same temperature while a high positive correlation between temperature and thermal conductivity of orange juice had same soluble solids concentration.Then the empirical prediction equation was obtained for predicting thermal conductivity of orange juice at different soluble solids concentration within 0-50 ℃.It could be concluded that thermal conductivity was influenced by both temperature and soluble solids concentration of orange juice. |
| Key words: orange juice thermal conductivity temperature of orange juice soluble solids concentration of orange juice |
