低浓度淀粉溶液的流变性及其影响因素分析

Study on the Rheology and the Influence Factor of Low-concentration Starch

文章研究了低浓度淀粉溶液的流变性能及其影响因素,结果发现:低浓度淀粉溶液呈现牛顿流体的性质,随着浓度、温度的升高,黏度逐渐升高;不抗酸抗碱;随着搅拌时间和剪切速率的增大,黏度逐渐降低的。

The paper studied on the rheology and the influence factor of low-concentration starch. Result showed that the low-concentration starch belonged to New tonian fluid, with the increase of the concentration and temperature, the viscosity was decrease; with the increase of the stirring time and shear thinning, the viscosity was rise, rsist alkali and not resist acid.