粒度分布对绿豆粉流变学性质的影响研究

Effect of Granularity Distribution on the Rheological Properties of Mung Bean Powder

为拓展绿豆全粉的加工适用性,采用超微粉碎将绿豆粉碎至不同粒度(径)范围,研究不同粒径绿豆粉的粒径分布状态、颗粒形态变化、流变学性质变化、粒径分布与流变学性质的关系。结果表明:经过超微粉碎的绿豆粉颗粒中位粒径显著减小;绿豆粉颗粒粒度分布区间(D_(5)~D_(97))由普通磨粉的3.05~383.2μm,变为超微粉的1.205~38.66μm;随着绿豆粉颗粒粒径变小,绿豆粉颗粒团聚体尺寸变小,颗粒分布更加均匀;粒径更小的绿豆粉颗粒形成的流体具有更好的抗外界剪切力和更低的黏性,流体弹性值增大,流动性增强;粒径变小的绿豆粉更容易糊化,起始糊化温度降低,峰值黏度和最终黏度值降低,回生值上升。

In order to expand the processing applicability of mung bean whole powder,this paper studies the particle size distribution state,particle morphology change,change of rheological properties,particle diameter distribution and the relationship between the properties of erythology by ultra-micro-crushing to different particle size(diameter)range.The results showed that the mesocholy particle size of the mung bean powder particles was significantly reduced after ultra-slightly crushed;the particle size distribution range(D_(5)~D_(97))was 3.05μm to 383.2μm of ordinary grinding powder,1.205μm to 38.66μm into ultra-micro-powder.With the decrease of mung bean powder particle size:the size of mung bean powder particle aggregate becomes smaller and the particle distribution is more uniform.The fluid formed by mung bean powder particles with smaller particle size has better resistance to external shear force and lower viscosity.The fluid elasticity value increases and the fluidity increases.Mung bean powder with smaller particle size is easier to gelatinize,the initial gelatinization temperature decreases,the peak viscosity and final viscosity decrease,and the retrogradation value increases.