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| 玉米粉蒸煮醪流变学研究 | |
| 引用本文： | 白净,瞿赞,马晓建,邱竹.玉米粉蒸煮醪流变学研究[J].化学工程,2003,31(4):42-44,70. |
| 作者姓名： | 白净 瞿赞 马晓建 邱竹 |
| 作者单位： | 1. 郑州轻工业学院,化工系,河南,郑州,450002 2. 郑州大学,化工学院,河南,郑州,450002 3. 河南教育学院,化学系,河南,郑州,450014 |
| 基金项目： | 河南省自然科学基金资助项目(004031600) |
| 摘 要： | 玉米粉蒸煮醪的流变特性不仅影响发酵过程的质量、动量和能量的传递 ,还影响发酵动力学过程。文中考察了玉米粉蒸煮醪的流变特性及其与质量分数和温度的关系 ,得出流变参数k、n与质量分数和温度的函数关系。结果表明 :玉米粉蒸煮醪在质量分数为 4 %时就具有良好的拟塑性 ,且随着质量分数的增大 ,拟塑性也越显著 ;随着温度的升高其稠度系数减小 ,流变指数基本上没有变化。其流变特性服从幂律指数模型 |
| 关 键 词： | 玉米粉蒸煮醪 拟塑性非牛顿流体 流变参数 |
| 文章编号： | 1005-9954(2003)04-0042-03 |
Rheological Characteristics of Corn Powder Cooking Liquor |
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| BAI Jing ,QU Zan ,MA Xiao jian ,QIU Zhu.Rheological Characteristics of Corn Powder Cooking Liquor[J].Chemical Engineering,2003,31(4):42-44,70. | |
| Authors: | BAI Jing QU Zan MA Xiao jian QIU Zhu |
| Affiliation: | BAI Jing 1,QU Zan 2,MA Xiao jian 2,QIU Zhu 3 |
| Abstract: | The rheological characteristics of corn powder cooking liquor had effects on mass, momentum and heat transfer during the process of fermentation, and on the process of fermentation kinetics. So the function relation between the rheological characteristics parameter k, n and mass ratio and temperature was gotten in the study. The results show that the liquor is a pseudo plasticity non Newtonian fluid when its mass ratio is 4%,and shows more remarkable pseudo plasticity with the increase of mass ratio. Its consistency factor k decreases with the increase of temperature, but the flow behavior index n changes little. The rheological characteristics of corn powder cooking liquor meets with power law index model. |
| Keywords: | corn powder cooking pseudo plasticity non Newtonian fluid rheological parameter |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |