浓缩葡萄汁流变特性研究  

Study on the Rheological Properties of Concentrated Grape Juice

作　　者：包海蓉[1] 陈必文[1] 邬瀛洲[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《食品科学》2004年第10期70-72,共3页Food Science

摘　　要：本文对不同浓度的浓缩葡萄汁在不同温度下的流变学特性进行研究。结果表明:在本文研究的温度和浓度范围内,浓缩葡萄汁属于牛顿流体;通过回归分析,分别给出了温度的变化和浓度的变化对粘度影响的关系式以及温度和浓度对粘度综合影响的方程式,方程的建立可利用来预测实际加工过程一定温度和浓度范围内浓缩葡萄汁的粘度。The rheological properties of concentrated grape juices were determined at different temperatures and differentconcentrations. The experiment results showed that concentrated grape juices were Newtonian-type fluid. Changes in theviscosity of concentrated grape juices with different temperatures at different concentrations were studied. By regressionanalysis, some equations that described the effects of temperature and concentration on the viscosities of grape juices were derived.Finally, equation describing the combined effect of temperature and concentration on the concentrated grape juice viscosity wasobtained. And the equation could be utilized to predict the viscosities of concentrated grape juice processed at differenttemperatures and different concentrations.

关 键 词：浓缩葡萄汁 流变特性 粘度 牛顿流体 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]