糜状食品物料流变特性的实验研究

Experimental Study on Rheological Charactristics of Minced Food Material

糜状食品物料具有不定形微结构，其流变特性的研究一直是食品流变学问题中的难点。本文通过对猪肉糜和鱼糜的流变特性测试和分析，阐述了糜状食品物料流变特性的影响因素及其形成机制，为进一步建立糜状食品物料流变特性和其微结构之间的定量描述模型打下基础。

The rheological behavior of minced food material is the theoretical basis used to design the processing equipment,method and quality control.Minced food material ，s microstructure is omorphous so study on its rheological behavior is a difficult point of food rheology all along.In this paper,the relative factors and the forming mechanism of minced food material rheological behaviour were discussed by testing and analyzing the features of minced pork and fish.A foundation was established to further build the quantitative model between the rheological behaviour and microstructure of minced food material.