浓度对佛手山药粉糊流变特性的影响

Rheological Properties of Paste of Foshou Yam Flour

采用快速黏度计和流变仪研究了浓度对佛手山药粉糊流变特性的影响。结果表明,随着浓度的增加(5%~15%),佛手山药粉的糊化温度降低,而黏度增加。静态流变特性研究结果表明佛手山药粉糊为典型的剪切稀化和触变性流体,其流动曲线可用Power-law方程进行较好的拟合。动态流变特性研究结果表明山药粉糊呈现"弱凝胶"的特征,且随着浓度的增加,模量增加而损耗角下降,体系中三维网络增强。

The influence of concentration on rheological properties of Chinese yam powder paste was studied by using fast viscometer and rheometer.As the concentration increased(5%~15%),the gelatinization temperature decreased and the viscosity increased.According to the results of static rheological properties,the powder paste of Chinese yam is a typical fluid of shear thinning and thixotropy.The results of dynamic rheological properties showed that the powder paste of yam showed the characteristics of"weak gel",and the loss angle decreased with the increase of concentration,and the threedimensional network was enhanced.