甘薯浓缩汁流变特性的研究  

Study on the rheological properties of sweet potato concentrated juice

作　　者：张晓荣[1] 李政浩[2] 罗仓学[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2010年第10期123-126,共4页Food Science and Technology

基　　金：2009年陕西省自然科学基金项目(2009B07)

摘　　要：对不同浓度的甘薯浓缩汁在不同温度下的流变学特性进行研究。结果表明:在研究的温度和浓度范围内,甘薯浓缩汁属于牛顿流体;温度对黏度的影响可用阿累尼乌斯方程来表示,浓度对黏度的影响可用指数方程来表示,推导出了温度和浓度对甘薯浓缩汁液黏度综合影响的方程式。The rheological properties of sweet potato concentrated juice were determined at different temperatures and different concentrations. The experiment results showed that sweet potato concentrated juice were Newtonian -type fluid. Changes in the viscosity of sweet potato concentrated juice with different temperatures at different concentrations were studied. 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 sweet potato concentrated juice was established.

关 键 词：甘薯浓缩汁 流变特性 黏度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]