保温温度与时间对海藻酸丙二醇酯粘度影响的研究

Effect of Holding Temperature and Time on Viscosity of Propylene Glycol Alginate

海藻酸丙二醇酯(PGA)作为一种同时具有亲脂端和亲水端的新型稳定剂,已被广泛应用于乳制品和果汁饮料的生产中。本文以PGA常规检测指标1%溶液粘度为例,重点研究了保温温度与时间对PGA粘度的影响,分析比较了不同保温温度、不同保温时间下PGA粘度的变化。结果表明:保温温度越高、保温时间越长,PGA溶液粘度下降越快;粘度高的PGA受影响更大。

Propylene glycol alginate (PGA), as a new stabilizer with both lipophilic and hydrophilic ends, is widely used in the production of dairy and juice drinks. Taking the viscosity of 1% PGA solution as an example, the effect of holding temperature and time on the viscosity of PGA was studied. The changes of viscosity of PGA under different holding temperature and holding time were compared. The results showed that the higher the holding temperature and the longer the holding time, the faster the viscosity of PGA solution decreased, and the PGA with high viscosity is more affected.