果汁流变特性比较研究

The Rheological Properties of Juice

通过研究4种市售流质果汁的基本成分、微观组织结构以及静态和动态流变学特性,与自制苹果汁的相关特性进行比较分析,并在此基础上建立温度与质量分数对自制苹果汁黏度综合影响的模型。结果表明,4种果汁均具有弱凝胶性,属于近牛顿流体,流变特性与其颗粒度有较强的关系;温度对黏度的影响符合Arrhenius方程,温度与质量分数对自制苹果汁黏度的综合影响可以用综合模型表达式来表达。结果表明,该综合模型的建立为果汁的生产、加工以及运输提供依据和参考。

Four commercial juice samples are tested for their basic chemical composition, physical properties, static and dynamic rheologlcal properties compared with self-made apple juice. Static and dynamic rheological tests show that investigated juice samples have weak gel-like properties and behaved as newtonian liquids. The rheological characteristics of the juices are closely correlated to their particle sizes. Arrhenius equation can describe the effect of temperature on the viscosity. The combinational equation can describe the effects of both temperature and concentration on the viscosity of self-made apple juice. The combinational equation can provide references for juice production, processing and transportation.