复合食用菌浓缩液的流变特性研究  

Rhelogical property of concentrated compound fungus leaching liquor

作　　者：姚凤宏[1] 阮美娟[1] 王晴华[1] 钱俊[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品工业科技》2008年第4期163-164,168,共3页Science and Technology of Food Industry

摘　　要：采用CV-Ⅲ+型数字流变仪对不同浓度的复合食用菌浓缩液在不同温度下的流变学特性进行了研究。通过分析发现,在研究的温度和浓度的范围内,复合食用菌浓缩液表现为非牛顿流体,温度对粘度的影响可用阿累尼乌斯方程来表示,浓度对粘度的影响可用指数方程来表示,推导出了温度和浓度对复合食用菌浓缩液粘度综合影响的方程式。Rhelolgical property of concentrated compound fungus leaching liquor were studied at different temperature and different concentrations by the rheometer CV- Ⅲ ＋. By regression analysis, within the range of temperature and concentration studied. It is proved that concentrated compound fungus leaching liquor was unnewtonian-type fluid. The effect of temperature on viscosity could be described by Arrhenius type equation. The effect temperature on viscosity could be described by an Index type equation. And the equation used to describe combined effect of temperature and concentration on the viscosity of concentrated compound fungus leaching liquor was established.

关 键 词：复合食用菌浓缩液 流变特性 粘度 

分 类 号：TS201.7[轻工技术与工程—食品科学]