| 添加褐藻酸钠的冰淇淋乳浊液流变学性质的研究 |
| |
| 引用本文： | 严伯奋,陈舜胜,田伟,曹敏杰. 添加褐藻酸钠的冰淇淋乳浊液流变学性质的研究[J]. 食品与发酵工业, 1987, 0(3) |
| |
| 作者姓名： | 严伯奋 陈舜胜 田伟 曹敏杰 |
| |
| 作者单位： | 上海水产学院(严伯奋，陈舜胜，田伟)，上海水产学院(曹敏杰) |
| |
| 摘 要： | <正> 添加褐藻酸钠冰淇淋乳浊液的流变性质,其分散体系呈塑性流动,屈服应力为4.21帕;剪切应力与剪切速率的关系遵从Herschel-Bulkley’s方程;当剪切速率从零增至119.4秒~(-1),然后再返回至零时,上升和下降曲线间呈现滞后环,表示了乳浊液试样剪切速率的触变性。 试样粘度随剪切时间的变化率,遵从Tiu′s方程,粘度开始变化迅速,20分钟后达到常
|
Studies on Rheological Properties of Ice-cream Emulsion Added with Sodium Alginate |
| |
| Abstract: | The rheological properties of the ice-cream emulsion added with sodium alginate have been studied in this paper. The dispersing system showed the plastic flow with the yield stress of 4.21 Pa. the shear stress-shear rate relation was expressed by Her-schel-Bulkley's equation. When the shear rate range was changed from zero to 119.4 sec-1, and returning to zero, the area between the up and down curve is called a hysteresis loop, it was showed as shear-rate thixotropic behavior.The rate of change of viscosity with time was expressed by Tiu's equation. At the beginning viscosity decreased rapidly and reached to a constant value after 20 minutes,μ1 = 150.4 Cp.In the last part of this paper as compared with the ice-cream added with gelati-num. it had little slimy mouthfeel and in the processing the aging process can be omitted. |
| |
| Keywords: | |
| 本文献已被 CNKI 等数据库收录！ |
|
