加热条件下海蜇伞部物性学参数的变化

为了研究海蜇伞部的流变学特性,本文采用质构仪测定海蜇伞部在不同加热条件(50、80、90、100℃)下物性学参数(弹性模量E0、粘性模量η1、应力松弛时间τ1、破断强度、硬度、弹性等)。结果表明:在不同的加热温度下海蜇伞部的物性学参数变化显著,随温度的上升呈现先增大后减少的趋势。鲜活样品的各特征参数(E0、τ1、η1、破断强度)明显小于在50℃加热处理的样品。随着温度的升高,加热样品的粘性模量η1呈增大趋势;相对于其它加热样品,80℃加热的样品弹性模量E0最大。这些变化主要是由于样品失水和在加热过程中胶原蛋白状态不同所引起的。

Changes of rheological properties of jellyfish umbrella during heat treatment

The aim was to study the rheological properties changes of jellyfish umbrella.The rheological parameters (elastic modulus E_0,viscosity η_1,stress-relaxation time Υ_1,rupture strength.rigidity and elasticity etc)of raw jellyfish umbrella and heated jellyfish umbrella at different temperatures(50,80,90,100℃)were determined by a texture meter.The results suggested that rheological parameters of jellyfish umbrella changed greatly during heat treatment and showed first increases,then decreases current.The elastic modulus E_0,viscosity η_1,stressrelaxation time Υ_1,rupture strength of raw jellyfish umbrella were lower than heated jellyfish umbrella at 50℃.With a rise of temperature,the viscosity Υ1.increased.The elastic modulus of sample which treated at 800C was higher than other treated samples.The reason for the changes was due to lose water and the collagen during heat treatment,which had different states under different heat treatment.