甘薯淀粉粉团的流变行为研究  

Rheological Property of Sweet Potato Starch Dough

作　　者：谭洪卓[1] 谷文英[1] 谢岩黎[1] 陆建安[1] 

机构地区：[1]江南大学食品学院食品科学与安全教育部国家重点实验室

出　　处：《中国粮油学报》2006年第4期76-80,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：通过考察甘薯淀粉粉团在不同温度（20℃,30℃,40℃,50℃和60℃）、不同含水量（41%,44%,47%和50%）、不同淀粉糊含量（0%,12%,24%,36%和50%）、不同剪切速率（0.1s^-1,1 s^-1,10s^-1,100s^-1和500s^-1）和分别恒定剪切速率10 s^-1和100s^-1从20℃到70℃连续升温扫描的条件下的流变特性,得出含水量44%,含淀粉糊量24%的粉团在温度为50℃,剪切速率在10～100s^-1范围内最适合在甘薯粉丝生产中淀粉粉团的搅拌、输送和漏粉垂丝;同时用幂律方程、Cross方程来描述粉团的流变特性,发现Cross方程比幂律方程拟合精度更高,而Herschel-Bulkley方程则适于描述纯淀粉浆团的流变状态.在固定剪切速率下对甘薯淀粉粉团从20℃到70℃连续升温扫描的结果证明甘薯淀粉粉团对温度是敏感的,可以用Arrhenius方程来描述.在流变曲线图上,不同条件下分别呈现出不同滞后面积大小的具有屈服应力的开口型滞后回路,说明甘薯淀粉粉团是典型的触变性流体。The rheological properties of sweet potato starch dough at various temperatures （20℃, 30℃ ,40℃, 50℃ and 60℃ ）, various moisture contents（41% ,44% ,47% and 50% ）, various starch paste contents（0%, 12%, 24% ,36% and 50% ） , various shear rates（0.1s^-1,1s^-1 ,10s^-1 ,100s^-1 and 500s^-1） and temperature ramp from 20℃ to 70℃ at a fixed shear rate were studied. The results showed that the sweet potato starch dough with moisture content 44%, starch paste content 24%, over the range of shear rate 10 - 100 s^-1at 50℃ were regarded as the optimal dough to mix round, feed, hang in making starch noodles. The rheological properties of sweet potato starch dough were explained by Cross equation, while Hreschel - Bulkley equation was suitable to rheological property of pure sweet potato starch slurry. The results illuminated that sweet potato starch dough was temperature - sensitive and suitable for Arrhenius equation. Sweet potato starch dough was a typic thixotropic fluid because its every flow curve exhibited unclosed hysteresis loops with various magnitude of area and having yield stress.

关 键 词：甘薯淀粉粉团 流变行为 Cross方程 Arrhenius方程 Herschel-Bulkley方程 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]