| 摘要 |
Sausages, and other solid foods which retain their shape, are prepd. by passing a food emulsion through a pipe under exposure to direct electrical conductive heating with simultaneous or alternating surface heating. An appts. for heating and coagulating the food emulsions is claimed. Low frequency alternating current, e.g. 50 Hz, is used for the conductive heating, and is supplied by cylinder electrodes of a moderately good electrical conductor, e.g. graphite. Emulsion need not be packed in a skin or mould. Current density is evenly distributed over surfaces. Mass starts to heat at centre; heat expansion causes a pressure increase in pipe; and mass presses against pipe walls. A good contact with electrode surface is achieved, Spark formation and electrode corrosion, local overheating at electrode surface and burning of mass at electrode are prevented. |
