啤特果果汁流变学特性研究

为掌握啤特果果汁的流变学特性,试验对啤特果果汁的流体类型、模量以及温度和可溶性固形物对黏度的影响进行了研究。结果表明,在25、35、45、55、65℃条件下,啤特果果汁的流变曲线方程拟合参数n值<1,属于假塑性流体,其储能模量G′大于损耗模量G″;Arrhenius方程η=Ke-E a/R T对温度与黏度的拟合参数R 2>0.99,在25~65℃黏度由0.0013 Pa·s降低至0.0006 Pa·s,其中在30.7℃时黏度最大,在65℃时黏度最小;可溶性固形物含量对黏度的影响符合指数方程η=Kexp(A C),可溶性固形物含量增加黏度随之增加,其中25℃、可溶性固形物含量为32°Brix时,黏度最大。研究结果为啤特果果汁的加工利用提供了依据。

Study on rheological properties of Piteguo fruit juice

In order to master the rheological properties of Piteguo fruit juice,the fluid type,modulus of Piteguo fruit juice,the effects of temperature and soluble solids on viscosity were studied.The results showed that,with the treatment at 25,35,45,55 and 65℃respectively,the fitting parameter n value of the rheological curve equation of Piteguo fruit juice was less than 1,which was the ps eudoplastic fluid.At the same temperature,the storage modulus G′was larger than the loss of modulus G″.The fitting parameter R 2 of the Arrhenius equationη=Ke-E a/R T for temperature and viscosity was greater than 0.99.The viscosity decreased from 0.0013 Pa·s to 0.0006 Pa·s in the range of 25-65℃,among which the viscosity reached the maximum at 30.7℃and the minimum at 65℃.The effect of soluble solids content on viscosity was in accordance with the exponential equationη=Kexp(A C),the viscosity increased with the increase of soluble solids.And the viscosity reached the maximum when the soluble solids content was 32°Brix at 25℃.The results of this study provides a reference for the production of Piteguo fruit juice.