摘要
为研究均质对鲜枣浆黏度特性的影响,以黏度为指标,研究不同温度、不同枣浆浓度和不同均质压力下,均质对枣浆黏度的影响。结果表明,鲜枣浆的黏度随均质压力的增加而降低,均质对鲜枣浆的果肉颗粒大小影响不大;相同均质压力下,温度对鲜枣浆黏度的影响可用η=K_0exp（Ea/RT）方程来表示,浓度对鲜枣浆黏度的影响可以用方程η=K（C）……A和η=Kexp（AC）来表示。
In order to study the effects of homogenization on viscosity properties of fresh jujube pulp, using viscosity as index, the effect of temperature, concentration and homogenization pressure on viscosity properties of fresh jujube pulp were studied. Results were showed as follows ： viscosity of pulp was decreased with homogenization pressure increased. Homogenization pressure has little influence on grain size. The influence of temperature on viscosity properties of fresh jujube pulp can be express as η=K0exp（Ea / RT） equation and the influence of concentration on viscosity properties of fresh jujube pulp can be express as η=K（C）~A equation and η=K exp（AC） equation. All these indicate that homogenization pressure condition has important role on viscosity properties of fresh jujube pulp.
出处
《湖北农业科学》
2015年第23期6004-6006,共3页
Hubei Agricultural Sciences
基金
"十二五"国家科技支撑计划项目(2012BAD36B07)
河南省高等学校食品加工与安全重点学科开放实验室开放基金项目(2013)
河南省食品加工过程安全控制技术创新团队项目(C20150024)
关键词
鲜枣浆
均质
黏度
fresh jujube pulp
homogenization
viscosity
