| 番茄汁液流变性质的关联 |
| |
| 引用本文： | 陈尚伟,杨瑞.番茄汁液流变性质的关联[J].食品科学,2004,25(6):29-31. |
| |
| 作者姓名： | 陈尚伟 杨瑞 |
| |
| 作者单位： | 西南科技大学材料科学与工程学院，四川大学轻工与食品工程学院 |
| |
| 基金项目： | 四川省教育厅自然科学科研基金资助项目(2003A113) |
| |
| 摘 要： | 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。
|
| 关 键 词： | 流变性质 关联式 Bingham模型 表观粘度 |
| 文章编号： | 1002-6630(2004)06-0029-03 |
Correlation of Rheological Properties of Tomato Juice |
| |
| CHEN Shang-wei,YANG Rui.Correlation of Rheological Properties of Tomato Juice[J].Food Science,2004,25(6):29-31. |
| |
| Authors: | CHEN Shang-wei YANG Rui |
| |
| Affiliation: | 1.College of Material Science and Engineering,Southwest University of Science and Technology;2.College of Light Industry and Food Engineering,Sichuan University |
| |
| Abstract: | The rheological properties were investigated on tomato juice that were produced by using screen openings 45,32,24 and16 mesh. Data of shear rate-shear stress of tamato juice were obtained by using a rotational viscometer. By correlationof shear rate and shear stress experimental data of tamoto juice, it was found that the rheological behaviour of tomato juice couldbe characterized by the Bingham model. The consistency index and yield stresses of tomato juice were determined at varioustemperatures (25～60℃) and mesh.The correlations for apparent viscosity of tomato juice produced by using various meshesas a function of temperature were also presented. |
| |
| Keywords: | rheological property correlation Bingham model apparent viscosity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
