摘要
粘度η是影响螺杆食品挤压蒸煮机内面团流动过程模拟、运行能耗预测、结构优化设计的重要参数．文中经过试验测定和参数拟合，得到了如下一个随温度τ 、剪切速率γ 和湿含量Ｍ变化的粘度模型：
Viscosity η is an important parameter affecting the simulation of dough flow process in the screw food extruder, the calculation of energy consumption and the optimization design of extruder construction. By means of experiments and data correlation, a viscosity model is obtained as follows: where t: temperature, y: shear rate and M: moisture content.
出处
《江苏理工大学学报（自然科学版）》
2001年第2期34-37,共4页
Journal of Jiangsu University of Science and Technology(Natural Science)
