摘要
采用LVDV-III+型流变仪对不同温度、百利糖度下的海棠汁的流变特性进行研究,研究发现海棠汁随着剪切速率增大,表观粘度逐渐增大,剪切应力随之增大;同时随着剪切速率的逐渐增大,表观粘度大小的变化趋势较小但表现出较微的上升趋势。海棠汁流变特性符合胀塑性流体的基本特征,通过Herschel-Bulkley方程拟合,相关系数R2都在0.99以上,并就方程中参数的变化进行了解释说明。
LVDV-Ⅲ＋ type rheom＆er was used to study the rheological characteristics of crabapple juice at different temperatures and Gabriel sugar content. Results showed that the apparent viscosity and shear stress of crabapple juice increased with the increase of shear rate. Along with the increase of the shear rate, a slightly upward trends in apparent viscosity was found. Crabapple juice showed the basic fluid rheological properties of inflation plastic. Fittly the experimental curves with Herschel-Bulldey equation showed that the R2 values was above 0.99.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第6期627-629,共3页
Modern Food Science and Technology
基金
大连大学创新教育基金资助(2011148)
辽宁省化工环保工程技术研究中心资助
