高透光率青梅汁浓缩过程中流变特性的研究  

Study on the Rheological Behaviour of High Transparency Prumus Mume Juicein the Concentration Processing

作　　者：郑宝东[1] 孟鹏[1] 

机构地区：[1]福建农林大学食品科技研究所,福州350002

出　　处：《中国食品学报》2005年第2期43-47,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省技术创新项目(2003-294号);福建省重大科技攻关项目(2003S006)

摘　　要：目的:系统研究高透光率青梅汁流变特性及其粘度变化规律。方法:用N DJ-1型旋转粘度计对不同温度和不同浓度下高透光率青梅汁的粘度进行了测定。结果:高透光率青梅汁为牛顿流体。阿累尼乌斯方程和数学模型K=A exp(BC)能分别较好地反映温度对粘度和溶解性固形物含量对粘度的影响。数学模型η=K1exp(Ea/R T+K2C+K3C2)能反映温度、溶解性固形物含量对粘度的综合影响。结论:利用回归方程,可以预测实际生产中不同温度和不同浓度下高透光率青梅汁的粘度。Objective:The rheological behaviour and the viscosity change law of high transparency prunus mume juice were systematic studied. Methods:The viscosity of high transparency prunus mume at different temperature and different concentration were determined by using a coaxial cylinder viscometer NDJ-1. Results: High clarified prunus mume juice behaves as a Newdonian fluid. Arrhenius-type-equation and the mathematical model K=Aexp(BC)could well reflect the influence of temperature on viscosity and soluble solids content on viscosity respectively by regression analysis. The combined effect of temperature and soluble solids content on viscosity could be reflected by the mathematical model η = K1 exp(Ea/RT + K2C + K3C2). Conclusion:These regression equations could be utilized to predict the viscosity of high transparency prunus mume juice processed at different temperature and different concentration.

关 键 词：流变特性 青梅汁 透光率 浓缩过程 固形物含量 数学模型 旋转粘度计 变化规律 系统研究 牛顿流体 综合影响 回归方程 溶解性 温度 浓度 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]