| 甜茶溶液流变性分析 |
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| 引用本文： | 周少秋. 甜茶溶液流变性分析[J]. 食品研究与开发, 2011, 32(5): 56-59 |
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| 作者姓名： | 周少秋 |
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| 作者单位： | 宁德职业技术学院,福建,福安,355000 |
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| 摘 要： | 甜茶溶液作为流变体,从原料提取液到浓缩,其流变特征、流变参数产生了巨大变化。通过用WZN食品流变仪来测定甜茶溶液的流变性,分析各阶段的流变特性以及各种因素对流变参数的影响。对于优化加工工艺、优选加工参数具有指导意义。以甜茶溶液为原料,进行超滤和反渗透过程的流变试验,分析研究甜茶溶液膜分离过程的流变规律。根据流变性分析结果,采用截留分子量为59 984.04 u的滤膜,超滤时尽可能保持浸提过程相对较高的温度,反渗透采用2级压力分段浓缩,效果良好。
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| 关 键 词： | 甜茶 超滤 膜分离 流变性 |
The Analysis for Rheological Property of Sweet Tea(Rubus Suavissimus S.Lee) Solution |
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| ZHOU Shao-qiu. The Analysis for Rheological Property of Sweet Tea(Rubus Suavissimus S.Lee) Solution[J]. Food Research and Developent, 2011, 32(5): 56-59 |
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| Authors: | ZHOU Shao-qiu |
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| Affiliation: | ZHOU Shao-qiu(Ningde Vocational Technical College,Fuan 355000,Fujian,China) |
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| Abstract: | Rubrus suarissimus solution is a rheological body,whose rheological characteristics and reheological parameter change a lot from the raw material extractive to concentration.By using WZN foodstuff rheometer to test the rheology behavior of Rubrus suarissimus solution,the study analyzed the rheological characteristics of different stages and the factors' effects on reheological parameter.This has a meaning of guidance for the optimization of processing technic and the preference for processing parameter.Base... |
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| Keywords: | sweet tea hyperfiltration membrane separation rheology behavior |
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