汽爆玉米秸秆悬浮液及酶解液的流变特性

Rheological properties of corn stover suspension treated by steam exploded and enzymatic hydrolysates

利用NDJ-79型旋转黏度计研究蒸汽爆破玉米秸秆悬浮液及酶解液的流变特性。结果表明:蒸汽爆破玉米秸秆悬浮液表观黏度随剪切率的增加而降低,表现出非牛顿假塑性流体的性质,利用幂律模型对其进行拟合,R2均在0.98以上;随温度的升高而降低,利用Arrhenius关联式对其进行拟合,R2均在0.94以上;随底物浓度的增加而上升,呈现出一定的依时性。蒸汽爆破玉米秸秆酶解液糖度随酶解反应的进行呈现出逐渐增加的趋势,而表观黏度则呈现降低的趋势。

Study on the rheological properties of corn stover suspension treated by steam exploded and enzymatic hydrolysate using NDJ-79 type rotary viscometer. Results showed that apparent vis- cosity of corn stover suspension treated by steam exploded decreased along with the shear rate in- creasing, exhibited the properties of non-Newtonian pseudoplastic fluid, the apparent viscosity datas were fitted by Power Law model and the regression coefficients exceeded 0.98. Further, the results demonstrated that apparent viscosity decreased along with the temperature increasing, the datas were fitted by Arrhenius Equation and the regression coefficients exceeded 0.94. apparent vis- cosity increased along with the substrate concentration rising, and presented the solving time de- pendent characteristic. The sugar degree of enzymatic hydrolysate increased gradually and the ap- parent viscosity decreased all the way in enzymatic hydrolysis process.