紫甘薯全粉流变学特性的研究

Study on Rheology of Sweet Potato Flour

以紫甘薯全粉为原料,研究其在不同加工条件如剪切速度、加热、pH值、盐浓度、蔗糖浓度等影响下的流变学特性。结果表明:紫甘薯全粉溶液的黏度随加热时间的延长和溶液浓度的增加而增大;随温度的升高与剪切速率的增加而减小;pH值、盐浓度等对其黏度也有很大影响。

This article studied the effect of shear rate, heat, pH and the concentration of salt and sugar on rheologic properties of sweet potato flour. The result indicated that the viscosity of sweet potato flour increased with the extension of heating time and the increasing concentration of sweet potato flour, on the contrary, the viscosity decreased with the temperture increasing and the shear rate going up; pH and the concentartion of salt also have great effect on the viscosity of sweet potato flour.