摘要
用旋转粘度计研究了液体咸蛋清在温度５～４５℃范围内，剪切速率在１７３～２７７０ｓ－１范围内的流变行为。推导出相应剪切应力作为剪切速率函数的幂律模型，并导出流变参数Ｋ和ｎ．参数Ｋ和ｎ是温度的函数。
The rheological behaviour of salted liquid white was investigated by means of rotary viscosimeter at the temperature 5～45℃ and at the shear rate 173～2770 s -1 . The corresponding power law model was derived,which expressed shear stress as a function of temperature,and in which two rheological parameters K and n were intoduced.K,n were expressed as functions of temperature.
关键词
咸蛋清
流变特性
幂律方程
工程设计
应用
salted egg white
rheological characteristics
power law equation
