三元混合胶复配体系胶冻性能及其溶液粘度的研究

通过正交试验,考察了卡拉胶、魔芋胶和刺槐豆胶的三元复配胶的持水性、粘度和凝胶强度,并以此为评价标准,确定三元复配胶较优的质量配比为:m(卡拉胶)∶m(魔芋胶)∶m(刺槐豆胶)=2∶2∶1;在此基础上,考察了不同浓度的混合胶体溶液的流体类型,以及浓度和温度的变化对混合胶体溶液粘度的影响。结果表明:在45℃下,浓度为2g/L的胶体溶液是牛顿流体,其余的浓度的胶体溶液均为假塑性流体,且随着浓度的增大,非牛顿指数(n)降低;体系的粘度与浓度呈二项式的关系;温度和粘度的关系可用Arrhenius方程拟合。

Study on Gel Properties and Solution Viscosity of Three Kinds Complex Gums

Properties of complex gums gels by the orthogonal experiment in unshrinking ability, viscosity and gel strength were studies,it showed thatthe better formula was: Carrageenan gum gum: Konjac gum: Locust beam gum = 2:2:1. Further more,the effects of the changes of gums concentration and temperature on the viscosity of the complex gums solution was studied. The results shown that at the concentration of 2 g/L, the gel had newtonian, characters, otherwise they were pseudoplastic fluid, the non-newtonian index decreased when the concentration of the gums solutions increased under the condition of 45℃. The relationship between the concentration and the viscosity of the solutions was binomial.The relationship between temperature and the viscosity of solutions could be simulated by Arrhenius formula.