| 紫甘薯全粉流变学特性的研究 |
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| 引用本文： | 王琴,张任英,王丽娟.紫甘薯全粉流变学特性的研究[J].食品研究与开发,2010,31(2). |
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| 作者姓名： | 王琴 张任英 王丽娟 |
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| 作者单位： | 1. 仲恺农业工程学院,轻工食品学院,广东,广州,510225
2. 华南理工大学,轻工与食品学院,广东,广州,510640 |
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| 摘 要： | 以紫甘薯全粉为原料,研究其在不同加工条件如剪切速度、加热、pH值、盐浓度、蔗糖浓度等影响下的流变学特性.结果表明:紫甘薯全粉溶液的黏度随加热时间的延长和溶液浓度的增加而增大;随温度的升高与剪切速率的增加而减小;pH值、盐浓度等对其黏度也有很大影响.
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| 关 键 词： | 紫甘薯全粉 黏度 加工 流变学特性 |
Study on Rheology of Sweet Potato Flour |
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| WANG Qin,ZHANG Ren-ying,WANG Li-juan.Study on Rheology of Sweet Potato Flour[J].Food Research and Developent,2010,31(2). |
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| Authors: | WANG Qin ZHANG Ren-ying WANG Li-juan |
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| Affiliation: | WANG Qin1,ZHANG Ren-ying1,WANG Li-juan2 (1. College of Light Industry , Food,Zhongkai Agriculture , Engineering,Guangzhou 510225,Guangdong,China,2. College of Light Industry , Food,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | This article studied the effect of shear rate, heat, pH and the concentration of salt and sugar on rheologic properties of sweet potato flour. The result indicated that the viscosity of sweet potato flour increased with the extension of heating time and the increasing concentration of sweet potato flour, on the contrary, the viscosity decreased with the temperture increasing and the shear rate going up; pH and the concentartion of salt also have great effect on the viscosity of sweet potato flour. |
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| Keywords: | purple sweet potato flour viscosity processing rheologic properies |
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