高能球磨处理对赣南脐橙全果原浆粒径和流变特性的影响

为了开发柑橘全果产品，降低全果原浆粒径，改善其流变特性，对柑橘全果粗浆进行球磨处理。以赣南脐橙为原料，经粗粉碎后球磨处理不同时间（0、30、60、90、120、150、180 min），得到不同粒径的全果原浆，研究经球磨处理后赣南脐橙全果原浆的粒径和流变特性的变化。结果表明，球磨处理能有效降低全果原浆的粒径，球磨处理180 min后果浆平均粒径由110.00 μm下降到56.53 μm，整体下降了49%。随着球磨处理时间的延长，全果原浆越来越均匀细腻，且无团聚现象。球磨处理的赣南脐橙全果原浆体系随剪切速率的上升，剪切应力增大，而表观黏稠度下降，出现剪切稀化现象，是一种典型的假塑性流体，具有较好的黏弹性。与未经球磨处理的原浆相比，球磨处理60 min得到的赣南脐橙全果原浆黏稠度最高，凝胶状态最为稳定，适合加工为果酱类黏稠度较高的产品；而球磨处理30 min得到的原浆体系黏稠度最低，但流动性最佳，适合加工为果汁类流动性较好的产品。本实验为柑橘全果产品加工提供了参考依据。

Effect of High-Energy Ball Milling on Particle Size and Rheological Properties of Whole Pulp of Gannan Navel Orange

Crude whole navel orange pulp was subjected to ball milling treatment to develop whole fruit products with reduced particle size and improved rheological properties. The whole fruit paste of Gannan navel orange was ball milled for different durations (0, 30, 60, 90, 120, 150, and 180 min). Changes in its particle size and rheological properties were examined. The results showed that ball milling could effectively reduce the particle size of the whole fruit pulp. The average particle diameter decreased from 110.00 to 56.53 μm after ball milling for 180 min, by 49% overall. The whole fruit pulp became more and more delicate and uniform without aggregation with the increase of milling time. The shear strength increased with the increase of shear rate, while the apparent viscosity decreased. Shear thinning occurred in the fruit pulp, which was a typical pseudoplastic fluid with good viscoelasticity. Compared with the unmilled pulp, the whole pulp ball milled for 60 min showed the highest viscosity and the most stable gel-like state and was suitable for the processing of jam products with higher viscosity, whereas the pulp system ball milled for 30 min exhibited the lowest viscosity but the best fluidity and was suitable for the processing of juices with better fluidity. This study provide a rationale for the processing of whole citrus fruit products.