食品的力学参数及影响因素研究

Study on influence factors and mechanic parameters of foodstuff

利用流变力学的基本原理,对于硬质食品、浓稠食品以及一般液体食品进行了研究,分析了各种条件对于食品力学参数的影响.包括:硬质食品的弹性模量、临界应力和湿度之间的关系;蛋白质食品、碳水化合物食品和油脂食品的弹性模量、黏度、应力松弛、弹塑性变形、触变性等问题进行了较详细的研究;并指出一般的液体食品可以粗略的认为是理想牛顿食品.

Studied the hard nature foodstuff,dense thick liquid foodstuff and general liquid foodstuff,analysed the influence of the food stuff's mechanics parameters under various conditions by the rheologic basic principle. Including:relationship of the elasticity,critical stress and moisture of the hard foods;further study on the elasticity,viscosity,relaxation of stress,e-plasticity deformation and thixotropy of the protein foods,carbon hydrate foods and oil foods;and pointed out that the general liquid foods can be regarded as ideal Newton liquid.