Monitoring of Coagulation Degree of Soymilk by Electrical Impedance Spectroscopy and Ohmic Heating
In this study, a monitoring method was developed to detect the coagulation degree of soymilk online by electrical impedance spectroscopy (EIS) and to control the coagulation temperature of soymilk by ohmic heating. Monitoring and heating were operated with the same electrodes in a time-sharing mode. Soymilk coagulation process was investigated by electrical impedance spectroscopy and FTIR measurement. The impedance amplitude of soymilk decreased at frequencies of 42 to 200 Hz and increased over 200 Hz with the progress of the coagulation of the soymilk, which indicated by the splitting method that electrode capacitance might decrease and that electrical resistance of medium (soymilk) might increase during coagulation. Normalized volume resistivity of soymilk at 10 kHz showed a positive linear correlation with the coagulation degree of soymilk. EIS measurement provided a simple, rapid and online approach for predicting the coagulation degree of soymilk. The developed method is capable of controlling the coagulation degree during a soymilk coagulation process and further adjusting the tofu textural properties.
Volume Resistivity Soymilk Coagulation EIS Ohmic Heating FTIR
Xingshu Li Kiyohiko Toyoda
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100 Faculty of Agricultural Science, Kobe University, 1-1 Rokkodai-Cho, Nadaku, Kobe 657-8501, Japan
国际会议
南昌
英文
1120-1125
2010-10-22（万方平台首次上网日期，不代表论文的发表时间）