凉粉草胶的稳剪切流变学性质

研究了凉粉草胶在不同质量浓度、温度、pH、盐的种类及盐浓度和不同蔗糖浓度下的流体行为以及固定剪切速率下的表观粘度随不同条件的变化情况。结果表明,凉粉草胶溶液在不同的条件下呈牛顿流体或假塑性流体行为,在剪切速率52.8s-1下,10 g/dL凉粉草胶溶液的表观粘度随胶质量分数(1~20 g/dL)的增加而递增,随温度(25~70℃)的升高而递减,随pH(5~12)的变化则不具有单调性,随NaCl(0~3.0 g/dL)的添加而递减,随CaCl2(0~3.0 g/dL)的添加则先减小后增大,随蔗糖(10~50 g/dL)的添加则递增。

Steady Shear Rheology of Mesona blumes Gum

The flow behavior and apparent viscosity at a certain shear rate of MBG was studied under different gum mass concentration,different temperatures,different salt and different salt concentration,different sugar concentration.It was suggested that MBG looked like a Newtonian fluid or a pseudo-plastic fluid under different conditions,and under the shear rate of 52.8s-1,apparent viscosities of MBG increased with the increase of gum mass concentration(1～20g/dL),decreased with the increase of temperatures(25～70℃),but didn't changed monotonously with pH(5~12),decreased with the increase of NaCl(0～3.0g/dL),decreased firstly and then increased with the increase of CaCl2(0～3.0g/dL),increased with the increase of sugar(10～50g/dL).