番茄浆料的流变特性

Rheological Properties of Tomato Puree

对不同浓度的番茄浆料在 30～ 60℃时的流变学性质进行了研究 .结果显示 ,番茄浆料为假塑体系 ,屈服应力值的范围比较宽 (4 0～ 140Pa) .通过回归分析得到数学模型 :K =K0 exp(Ea/RT)和K =Aexp(BC) .可以分别用来描述温度和浓度对番茄浆料稠度系数的影响 .利用这些方程 。

The rheological properties of tomato purees were determined at four temperatures, and four concentrations. It showed that the systems exhibited pseudoplastic behavior with large magnitudes of Casson yield stresses(40 140Pa). Two models, K=K 0 exp (Ea/RT) and K=A exp (BC) . could be used to describe the effect of temperature and concentration on the consistency coefficient of tomato purees respectively by regression analysis. Results showed that those two models fitted the experimental data well within the experimental conditions used in this study. Some equations that described the effects of temperature and concentration on the viscosities of tomato purees at the same time were derived. And these equations could be utilized to predict the viscosities of tomato purees processed at different temperatures and different concentrations