冷态模型系统模拟介质糖浆溶液粘弹性的分析  

Analysis on the Viscoelasticity of Syrup Solution of Cold Model System

作　　者：郭增革[1] 蒋金云[2] 李健[2] 唐兵兵[3,2] 甘丽华[3,2] 李鑫[2] 程博闻[3] 

机构地区：[1]山东理工大学鲁泰纺织服装学院,淄博255049 [2]中国纺织科学研究院生物源纤维制造技术国家重点实验室,北京100025 [3]天津工业大学纺织学院,天津300387

出　　处：《高分子通报》2015年第2期58-64,共7页Polymer Bulletin

基　　金：国家“十二五”科技支撑计划资助项目:新型超仿棉PET聚酯纤维制造产业化技术开发(2011BAE05B00)

摘　　要：利用旋转流变仪和毛细管流变仪研究了不同葡萄糖浆溶液的粘弹性,结果表明:不同除水量的糖浆溶液的零剪切粘度(η0)呈现指数增长规律;不同PAM添加量对糖浆溶液的储能模量(G′)和损耗模量(G″)影响较大,且对G′的影响较为显著;随着PAM(聚丙烯酰胺)含量的增加,松弛时间和挤出胀大比(B)逐渐增大,糖浆溶液弹性越来越明显;其它条件相同,零剪切粘度越大,糖浆溶液的弹性效应越明显;糖浆溶液在20~80℃温度范围内粘度可逆,温度对糖浆溶液粘度的影响非常显著,且粘度变化相差可达1000倍。Rotary rheometer and capillary rheometer were used to study the viscoelasticity of different syrup solution.The results showed that the zero shear viscosity of the syrup solution with different water content show exponential growth rule.There is a obvious influence of different PAM content on G′and G″of syrup solution,and the effect on G′is more significant.With the increase of PAM content,the relaxation time and the die swell ratio(B)increased gradually,and under the same conditions,the greater the zero shear viscosity,the more obvious the elastic effect of syrup.The viscosity of syrup solution at 20~80℃ is reversible,the influence of the temperature on viscosity of syrup solution is quiet significant,and the difference of viscosity variation can be up to 1000 times.

关 键 词：葡萄糖浆 粘弹性 储能模量 损耗模量 松弛时间 挤出胀大 

分 类 号：O645.16[理学—物理化学]