纳米茉香精流变性能研究  

Research on the Rheological Properties of Nano-jasmine Flavor

作　　者：顾永波 肖作兵 马双双[2] 戴水平[2] 

机构地区：[1]上海香料研究所,上海200232 [2]华东理工大学生物工程学院,上海200237

出　　处：《上海应用技术学院学报（自然科学版）》2011年第1期12-16,共5页Journal of Shanghai Institute of Technology: Natural Science

基　　金：国家973项目(2009CB226104);国家自然科学基金项目(20876097)

摘　　要：采用ARG2 Rheometer型流变仪考察了温度对聚氰基丙烯酸正丁酯(PBCA)纳米大花茉莉香精体系流变性能的影响。主要对其进行了5～50℃的温度循环扫描,并对5℃、25℃和50℃三个温度下的纳米香精体系的流变性能进行了研究。结果发现:纳米香精的黏度曲线在温度循环扫描中基本重合,黏度与温度呈反比关系。不同温度下的纳米香精体系呈现了不同的黏弹性特征,5℃下主要呈黏性特征,25℃下则以弹性特征为主,50℃下体系由黏性特征逐渐转变为以弹性特征为主。该纳米香精符合Herschel-Bulkley流体模型,纳米香精体系经测定属于剪切变稀的假塑性流体,其表观黏度在低剪切速率时较高,随着剪切速率的增大急剧下降,在剪切速率大于1S-1纳米香精的黏度逐渐趋向平缓。The influences of temperature on rheological behaviors of PBCA nano-flavor on ARG2 rheometer were studied.Temperature sweep test of PBCA nano-flavor was detected.The static and dynamic rheological characteristics of nano-flavor with different temperatures（5 ℃,25 ℃ and 50 ℃） were also determined.Results suggested that nano-flavor solutions presented inequable viscoelastic properties,the main feature was viscous at 5 ℃,and at 25 ℃ the elastic modulus dominated,and gradually changed from viscous to elastic characteristics at 50 ℃.It was found to be fitted to the model of Herschel-Bulkley and it belonged to kinds of shear-thinning pseudoplastic fluid.It had high viscosity at low shear rate,displayed a downward trend with the increase of shear rate,then the apparent viscosity of solution was further constant with the shear rate exceeds 1S-1.

关 键 词：纳米香精 温度 黏度 流变学性质 

分 类 号：TQ651[化学工程—精细化工]