摘要
食品流变试验的数据回归分析表明,以牛顿体作为紫云英蜂蜜和蔗糖溶液的流变模型,宾汉体作为余干果酱的流变模型,在0.05显著性水平下拟合效果显著.粘度是以上3种食品的主要流变参数,温度和浓度变化对粘度有显著影响.本文采用数理统汁方法对其规律性进行分析.在糖度计上显示一样的蜂蜜和蜜糖溶液可通过流变试验加以鉴别.
Principle of food rheological experiment and method of calculation analysis was expounded.The experiment data regression analysis proved that by using Newdon body as rheological model of milk vetch honey and sugar solution,Binham body as rheological mod- el of emblic leafflower berry,fitting effect was significant(P≤0.05).The viscosity was the main rheological coefficients of the three kinds of foods mentioned above.The changes of temperature and concentrathion had remarkable effect on the viscosity.Statistics method was used to analyze their law.These honey and honey-sugar solution which had the same display on the saccharification,can be distinguished by rheological experiment.
关键词
食品
流变模型
流变参数
food
rheological model
Newdon body
Binham body
