果肉性质对酸橙汁流变学特性影响研究  

Effect of Characterization of Pulp on Rheological Properties of Citrus Aurantium Juice

作　　者：刘畅[1] 王可兴[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2006年第10期92-95,共4页Food Science

基　　金：农业部农业结构调整重大技术研究专项(04-09-03B)

摘　　要：研究了果肉含量和果肉粒径对酸橙汁流变学特性的影响。以羧甲基纤维素钠作稳定剂的酸橙果肉果汁属于假塑性流体;随着果肉加入量的增加,流体的非牛顿性越强,表观黏度越大;小粒径的果肉使果汁的表观黏度增大。流变曲线符合幂定律公式τ=η(du/dy)n;表观黏度符合η'=η0(1+2.5F×c/γ+0((c/γ)2))。The effect of characterization of pulp on rheological properties of citrus aurantium juice was discussed. The juice of CMC-Na was found to be pseudoplastic fluid and its non-Newtonian was enhanced with increase of the pulp. The apparent viscosity of the juice increases with decrease of diameter of the pulp. The shear rheological curves conform to the Power Law T = η （du/dy）^n. The apparent viscosity conform to formula η1= η0（1＋2.5F ×c/y ＋0（（c/y ）^2））.

关 键 词：酸橙汁 果肉粒径 果肉含量 流变学特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]