共查询到17条相似文献,搜索用时 180 毫秒
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采用LVDV-III+型流变仪对不同温度、百利糖度下的海棠汁的流变特性进行研究,研究发现海棠汁随着剪切速率增大,表观粘度逐渐增大,剪切应力随之增大;同时随着剪切速率的逐渐增大,表观粘度大小的变化趋势较小但表现出较微的上升趋势。海棠汁流变特性符合胀塑性流体的基本特征,通过Herschel-Bulkley方程拟合,相关系数R2都在0.99以上,并就方程中参数的变化进行了解释说明。 相似文献
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西米淀粉糊流变特性研究 总被引:4,自引:0,他引:4
利用Brookfield旋转粘度计研究西米淀粉糊流变性、抗剪切能力、触变性以及温度、浓度和剪切速率对表观粘度的影响,为西米淀粉在食品行业的应用提供理论上的依据。结果表明:西米淀粉糊属于非牛顿流体。温度、浓度、剪切速率对流变性质均有影响,在同一浓度和剪切速率下,表观粘度随温度的增加而减小;在同一温度和剪切速率下,表观粘度随浓度的增加而增加;在同一温度和浓度条件下,淀粉糊的表观粘度随剪切速率的增加而减小。西米淀粉糊属于剪切稀化体系,抗剪切能力优于马铃薯淀粉糊和木薯淀粉糊;淀粉糊粘度随剪切速率增大的上行线与随剪切速率减小的下行线之间存在滞后圈,说明西米淀粉糊具有触变性。 相似文献
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单一胶粘剂对涂料流变特性的影响颜进华陈克复华南理工大学制浆造纸工程国家重点实验室1前言涂料流变特性是指涂料受剪切时剪切应力、剪切速率及表观粘度的相互关系,涂料流变特性既控制着涂料的质量及其中间产品,也影响涂布加工纸的涂布工艺及其涂布纸质量。随着涂布... 相似文献
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本文对氧化淀粉、羧基丁苯胶乳、羧甲基纤维素(CMC)聚乙醇(PVA)四种胶粘剂进行交叉混合配制成的涂料进行了流变特性考研究,实验表明,在剪切速率为10^3S-1以下时,体系都呈剪切稀化特性,粘度与剪切速率的关系可用ηa=10^dDalg62D+blgD+c表达。含有CMC的混合胶粘剂涂料,表观粘度最大;含有PVA的混全胶剂涂料,表观粘度次之;含羧基丁苯胶乳比例罗大的混合胶粘剂涂料,表观粘度最小。 相似文献
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本文研究了剪切速率、胶液浓度、测定温度对κ-卡拉胶及明胶溶液表观粘度的影响,并将两者进行复配,研究了复配比例、复配胶溶液浓度及测定温度对复合胶溶液表观粘度的影响。研究结果表明,单一胶体溶液的表观粘度随着浓度的增加而增加;随着测定温度的升高而下降,卡拉胶溶液表现出剪切变稀的假塑性,明胶溶液随着剪切速率的变化,表观粘度趋于稳定。复配胶的表观粘度随κ-卡拉胶所占比例的增大而增大,随着复配胶浓度的增加而增加,随着测定温度的升高而降低;在总胶含量4%,卡拉胶比明胶为3:7的配比下,复配胶液流动性好,冷却后可形成富有弹性和咀嚼性的凝胶体。 相似文献
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对经45、32、24和16目筛网过筛所得番茄汁液的流变性质进行了研究。采用旋转式粘度计测定了番茄汁的剪切速率-剪应力数据。通过剪切速率-剪应力实验数据的关联发现,番茄汁液的流变行为可用Bingham模型表征。确定了不同温度和不同网目下番茄汁液的稠度指数和屈服应力。同时也建立了不同网目下番茄汁液的表观粘度与温度函数关系的关联式。 相似文献
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This study aimed to evaluate the thermal conductivity and rheological behavior of acerola pulp at concentrations of 5.5, 7.5, 9.5, 11.5 and 13.5 °Brix and temperatures of 20, 30, 40, 50 and 60 °C. Among the models used to determine conductivity, Maxwell-Eucken was used for data acquisition. Linear equations were fitted to evaluate the influences of concentration and temperature on the thermal conductivity of the pulp. The pulp structure, particle sizes and relation between insoluble and soluble solids were also discussed. The rheological behavior, specifically apparent viscosity versus shear rate, was influenced by both the soluble solids content and the temperature. Among the mathematical models used to test the fit of the experimental data, the Herschel–Bulkley model provided the best statistical adjustments and was then used to determine the rheological parameters. Apparent viscosity was correlated with temperature by the Arrhenius equation. Acerola pulps were shear thinning and thermal conductivity increases with viscosity decreasing with increasing temperature. The structures and concentrations had an impact upon the effective thermal conductivity. The temperature and concentration values have been fixed and equation expressing conductivity as a function of apparent viscosity was proposed, which enable the evaluation of an existing relationship between the two properties. 相似文献
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Mitzi Maria Martins Assis Suzana Caetano da Silva Lannes Carmen Cecilia Tadini Vania Regina Nicoletti Telis Javier Telis-Romero 《European Food Research and Technology》2006,223(5):585-593
Thermal conductivity, thermal diffusivity, and density of yellow mombin juice were determined at 8.8–49.4 °Brix and at temperature from 0.4 to 77.1 °C. Apparent viscosity was also measured between 7.8 and 30 °Brix and at temperature from 0 to 60 °C. Yellow mombin juice was produced from fruits of two different batches and the concentration process was performed using a roto evaporator or a rising film evaporator, single effect, with recirculation, under vacuum, to obtain concentrated juice. In order to obtain different concentrations, concentrated juice was diluted with distilled water. Multiple regression analysis was performed to fit thermal conductivity, thermal diffusivity and density experimental data obtaining a good fit. Arrhenius and power law relationships were proposed to fit apparent viscosity as a function of temperature and juice concentration at typical shear rates found during processing. The rheological parameters together with experimental values of pressure loss in tube flow were used to calculate friction factors, which were compared to those resulting from theoretical equation. 相似文献
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A versatile four-parameter model is presented for the rheological characterization of inelastic fluid foods. The model has been shown to accurately represent shear stress versus shear rate, and apparent viscosity versus shear rate relationships for several food materials. By appropriate specification of the four parameters of the model, conventional rheological models used in fluid food analyses (power law, Bingham plastic, Herschel-Bulkley, Casson, Heinz-Casson, and Mizrahi-Berk) can be obtained from the generalized equation. 相似文献
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基于流变学原理。确定了挤压米糠的表观黏度模型,并对模型进行了线性回归建模,以便进行试验拟合。试验研究了挤压米糠的流变特性,结果表明米糠的表观黏度随剪切速率的增加而减小。呈现出假塑性流体的流动行为;米糠的表观黏度随温度的升高和原料水分的增加而减小。用计算机程序试验拟合了米糠黏度的方程。 相似文献