猕猴桃果浆的流变特性

Rheology of Kiwi Fruit Pulp

用旋转式粘度计对猕猴桃果浆的流变特性进行了测定，发现猕猴桃原果浆为假塑性非牛顿流体，其流动行为指数为0．25左右，且不随温度变化，温度的变化只影响稠度系数。将猕猴桃果浆稀释时，果浆的稠度系数和流动行为指数均随浓度变化。此结果可为猕猴桃加工和猕猴桃果汁的生产参考。

Rheology properties of Kiwi fruit pulp were tested at different temperature and different contents. The result indicated that the Kiwi fruit pulp was a pseudoplastic fluid and coefficient decreased wiht the temperature rise. When Kiwi fruit pulp was diluted, its thick tented 10% pulp behave as a Newtonian fluid.