| 小麦淀粉浆糖化醪流变特性研究 |
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| 引用本文： | 马晓建,祝春进,赵银峰,牛青川,吴勇. 小麦淀粉浆糖化醪流变特性研究[J]. 河南工业大学学报(自然科学版), 2004, 25(4): 48-50 |
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| 作者姓名： | 马晓建 祝春进 赵银峰 牛青川 吴勇 |
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| 作者单位： | 郑州大学,化工学院,河南,郑州,450002 |
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| 摘 要： | 为了探讨小麦淀粉浆糖化醪在加热过程中的流变特性,利用NDJ-79型旋转式粘度计对小麦淀粉糖化醪进行了流变性测定,并对其流变特性进行了分析.结果表明:小麦淀粉浆糖化醪是假塑性非牛顿流体,其流变特性服从幂律指数模型,随着温度的升高其稠度系数k减小,流变指数n基本上没有变化,随着浓度的增大其稠度系数k增大,流变指数n减小.
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| 关 键 词： | 小麦淀粉 糖化醪 流变性 非牛顿流体 |
| 文章编号： | 1671-1629(2004)04-0048-03 |
| 修稿时间： | 2004-05-31 |
STUDY ON RHEOLOGICAL CHARACTERISTICS OF WHEAT STARCH SACCHARIFICATION LIQUOR |
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| MA Xiao-jian,ZHU Chun-jin,ZHAO Yin-feng,NIU Qing-chuan,WU Yong. STUDY ON RHEOLOGICAL CHARACTERISTICS OF WHEAT STARCH SACCHARIFICATION LIQUOR[J]. Journal of Henan University of Technology Natural Science Edition, 2004, 25(4): 48-50 |
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| Authors: | MA Xiao-jian ZHU Chun-jin ZHAO Yin-feng NIU Qing-chuan WU Yong |
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| Abstract: | In order to inquire into the rheological characteristics of wheat starch saccharification liquor heated, in this paper, the rheological characteristics of wheat starch saccharification liquor were measured by NDJ-79 type viscosity meter. The rheological characteristics of this kind of liquor was also analyzed .The results show that the liquor is pseudoplastic non-Newtonian fluid and its rheological characteristics meet with power-law index model. Its consistency coefficient K decreases with the increase of temperature, but the flow behavior index n changes little. With the increasing of mass ratio, the coefficient K increases, but the index n decreases. |
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| Keywords: | wheat starch saccharification liquor rheological characteristics non-Newtonian fluid |
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