There are many processing methods which use the electrical properties of foods such as microwave heating, high frequency wave heating, ohmic heating, high voltage electrostatistic field processing, high electric field pulses, and electroosmotic dewatering et al.
根据食品物料电特性进行的电磁处理方法主要有微波加热、高频波加热、通电加热、高压静电处理、高压脉冲电场杀菌、电渗透脱水等。
参考来源 - 食品物料的电特性及其应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The electroosmotic dewatering method is a new typical technology in soybean productions , especially in bean curd skin.
电渗透脱水在豆制品加工中，特别是豆腐皮加工中的应用，正处在研究阶段。
In this paper, we studied the effects of voltage and different pulse-time ratio on electric conductivity during the process of electroosmotic dewatering on samples of bean curd.
本文采用不等占空比电场对豆凝乳进行脱水，主要考察了电压的大小和不等占空比对豆凝乳电导率的影响。
In this paper, we study the dewatering efficiency of tofu by using DC electroosmotic dewatering, different pulse-time electric fieldelectroosmotic dewatering and weight pressure.
本文在传统的重力压榨的基础上，又分别采用直流电场电渗透以及不等占空比电场电渗透来研究豆凝乳的脱水效果。
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