梨果实蠕变基本流变特性研究  

The Creep Rheological Properties of Pear

作　　者：张谦益 吴洪华 

机构地区：[1]河南双汇集团技术中心,河南漯河462003

出　　处：《现代食品科技》2006年第4期46-48,共3页Modern Food Science and Technology

基　　金：河南省杰出青年科学基金(0312000900)资助项目

摘　　要：应用TA-XT2i质地分析仪对梨果实进行蠕变测试,结果表明,蠕变试验条件对蠕变变形量的影响是载荷大于蠕变时间,载荷越大,蠕变时间越长,蠕变变形量越大,越容易发生损伤。The creep rheological properties of pear had been tested using TA-XT2i texture analyzer. The results showed that the effect of the load on the creep deformation is more significantly than that of the duration time. The more the value of load and duration time was, the more the ＂Creep Deformation＂ and the susceptible to mechanical damage were.

关 键 词：梨 流变特性 蠕变试验 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]