| 海棠汁的流变特性研究 |
| |
| 引用本文： | 丁仕强.海棠汁的流变特性研究[J].现代食品科技,2012,28(6):627-629. |
| |
| 作者姓名： | 丁仕强 |
| |
| 作者单位： | 大连大学环境与化学工程学院,辽宁大连,116622 |
| |
| 摘 要： | 采用LVDV-III+型流变仪对不同温度、百利糖度下的海棠汁的流变特性进行研究,研究发现海棠汁随着剪切速率增大,表观粘度逐渐增大,剪切应力随之增大;同时随着剪切速率的逐渐增大,表观粘度大小的变化趋势较小但表现出较微的上升趋势。海棠汁流变特性符合胀塑性流体的基本特征,通过Herschel-Bulkley方程拟合,相关系数R2都在0.99以上,并就方程中参数的变化进行了解释说明。
|
| 关 键 词： | 海棠汁 流变特性 Herschel-Bulkley方程 |
| 收稿时间： | 3/9/2012 12:00:00 AM |
Study on Rheological Behavior of Begonia Juices |
| |
| DING Shi-qiang.Study on Rheological Behavior of Begonia Juices[J].Modern Food Science & Technology,2012,28(6):627-629. |
| |
| Authors: | DING Shi-qiang |
| |
| Affiliation: | DING Shi-qiang(College of Environment and Chemical Engineering,Dalian University,Dalian 116622,China) |
| |
| Abstract: | LVDV-III + type rheometer was used to study the rheological characteristics of crabapple juice at different temperatures and Gabriel sugar content.Results showed that the apparent viscosity and shear stress of crabapple juice increased with the increase of shear rate.Along with the increase of the shear rate,a slightly upward trends in apparent viscosity was found.Crabapple juice showed the basic fluid rheological properties of inflation plastic.Fittly the experimental curves with Herschel-Bulkley equation showed that the R2 values was above 0.99. |
| |
| Keywords: | begonia juices rheological characteristics Herschel-Bulkley equation |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《现代食品科技》浏览原始摘要信息 |
|
点击此处可从《现代食品科技》下载全文 |
