微细化莲子淀粉的流变特性研究

Rheological Properties of Micronized Lotus Seed Starch

本实验以球磨粉碎后的莲子淀粉为研究对象,研究粉碎时间、淀粉糊浓度、温度对微细化莲子淀粉糊流变特性的影响。结果表明:莲子淀粉糊为假塑性流体,球磨时间对莲子淀粉糊的表观黏度有显著影响;莲子淀粉糊的表观黏度随着浓度的增加迅速增大,剪切速率越低,这种影响就越明显,但球磨时间达到96h后,浓度对表观黏度变化影响不大;温度对莲子淀粉的流变特性影响显著,随着温度的增加,表观黏度迅速增大,但是经过长时间球磨后的莲子淀粉糊的流变特性对温度的依赖性减小。

Effects of milling time, concentration, temperature on rheological properties of lotus seed starch paste were investigated. Results indicated that lotus seed starch paste is pseudo plastic fluid. With the milling time extending, viscous coefficient decreases accompanied with the gradual rise in rheological index. There is significant effect of milling time on the apparent viscosity of lotus seed starch paste. Under the same sheafing rate, the longer the milling time, the smaller the apparent viscosity of lotus seed starch paste. The apparent viscosity of lotus seed starch paste dramatically increases with the increase of concentration. The lower the shearing rate, the more obvious the effect. However, when the milling time is above 96 h, concentration has little effect on the apparent viscosity. Temperature also has significant effect on the rheological properties of lotus seed starch paste and the apparent viscosity of lotus seed starch paste increase sharply with the temperature rising. The rheological properties of lotus seed starch paste with long milling time show less dependence on concentration and temperature.