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In perfect conductors, the electric field inside is always zero due to the abundance of free electrons, which nullify any field by flowing. As a result, any residual charge resides on the surface.
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The conduction of free electrons inside a conductor is best described by quantum mechanics. However, a classical model makes predictions close to the results of quantum mechanics. It is called the theory of metallic conduction.
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Substances that undergo either a physical or a chemical change in solution to yield ions that can conduct electricity are called electrolytes. If a substance yields ions in solution, that is, if the compound undergoes 100% dissociation, then the substance is a strong electrolyte. Complete dissociation is indicated by a single forward arrow. For example, water-soluble ionic compounds like sodium chloride dissociate into sodium cations and chloride anions in aqueous solution.
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When a voltage is applied to a conductor, an electrical field is generated, and charges in the conductor feel the force due to the electrical field. The current density that results depends on the electrical field and the properties of the material. In some materials, including metals at a given temperature, the current density is approximately proportional to the electrical field. In these cases, the current density can be modeled as:
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Controlled-potential coulometry, also known as potentiostatic coulometry, employs a three-electrode system in which the working electrode's potential is precisely regulated using a potentiostat. Platinum working electrodes are utilized for positive potentials, while mercury pool electrodes are favored for extremely negative potentials. The platinum counter electrode is separated from the analyte using a membrane or salt bridge to avoid interference in the analysis.
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Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes.

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建模模型解决方案的电导率值.

Serdal Sabanci1, Kübra Kaya2, Ali Göksu3

  • 1Munzur University, Faculty of Health Sciences, Department of Nutrition and Dietetics, 62000, Tunceli, Turkey.

Anais da Academia Brasileira de Ciencias
|August 9, 2023
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概括

研究了欧姆式加热,这是一种快速高效的电加热方法. 果汁和蔬菜汁中的电导率 (EC) 随着总溶性固体 (TSSC) 和pH值的增加而下降,但随着温度的增加而线性增加.

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科学领域:

  • 食品科学与技术 食品科学与技术
  • 电气工程 电气工程
  • 化学工程是化学工程的重要组成部分.

背景情况:

  • 欧米加热是一种先进的电加热技术,以其速度,均性和效率而闻名.
  • 了解食品矩阵的电特性对于优化欧姆加热过程至关重要.

研究的目的:

  • 研究水果和蔬菜汁中电导率 (EC),温度 (Temp),pH值和可溶固体总含量 (TSSC) 之间的复杂关系.
  • 在不同的温度条件下,量化EC如何随着TSSC和pH的变化而变化.

主要方法:

  • 对EC-Temp和EC-pH-Temp关系的实验分析.
  • 在水果和蔬菜汁中测试各种TSSC水平 (10-60%) 和pH值 (2-3.5).
  • 统计分析以确定观察到的关系的兼容性 (R2值).

主要成果:

  • 电导率 (EC) 随着总溶性固体含量 (TSSC) 在恒定pH下增加而下降.
  • 在恒定的TSSC下,EC随着pH值的增加而下降.
  • 在EC和温度 (Temp) 之间观察到强烈的线性相关性,R2>0.97.
  • 组合的Temp-EC-pH关系也显示了可接受的兼容性 (R2 > 0.95).

结论:

  • 这项研究提供了与欧米加热相关的水果和蔬菜果汁的电气性质的关键数据.
  • 温度,TSSC和pH值是影响这些食品电导率的重要因素.
  • 通过了解这些关键参数,这些发现支持欧姆加热在食品加工中的可预测应用.