大豆磷脂流变性能的研究

Study of Rheological Properties of Soy Bean Lipoid

分析了影响流化磷脂流变特性的因素。结果表明:在一定的实验条件下,流化磷脂的粘度随着剪切速率的增加而减小,其变化符合幂律方程。流化磷脂的粘度与磷脂的质量百分数、温度及无机盐的质量百分数有关;随着磷脂的质量百分数增加,流化磷脂的粘度也随着增加;随着无机盐的质量百分数增加及温度升高,流化磷脂的粘度下降。

Aim： To analyze the factors affecting the fluidizing lipoid. Results： In one fixed condition, the viscosity of fluidifying lipoid decreases while the speed of shear increases and the changes accord with the law of exponent. While the mass percentage of the lipoid increases, the viscosity of fluidifying lipoid also increases. Whereas the viscosity of fluidizing lipoid also increases while the mass percentage of mineral salt increases with the rise of temperature.