进口与国产番茄酱制品的流变特性比较  

The Difference of Rheological Properties between the Imported and the Domestic Ketchups

作　　者：于甜[1] 高昕[1] 许加超[1] 杨述[1] 付晓婷[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《农产品加工（下）》2011年第7期8-11,共4页Farm Products Processing

基　　金：新世纪人才计划(NCET-07-0779);国家自然科学基金(31071631);教育部科学技术研究重点项目(109099);山东省科技攻关计划项目(2008GG1005008)

摘　　要：利用MCR101流变仪对进口(Masterfoods Tomato Sauce,MTS)和国产(亨氏)番茄酱样品的流变学特性进行了研究和测定。结果表明,进口和国产番茄酱样品均符合非牛顿流体模型,呈现触变性和假塑性流动模式。在25℃时,进口和国产番茄酱的流动分别需克服15.94 Pa和47.61 Pa的屈服应力,但其流动活化能的差别不大。在黏弹性的动态测定过程中,两种番茄酱样品的动态贮藏模量(G′)和损失模量(G″)随着频率增大而增大,随着温度增加而减小;动力学黏度η随振荡频率的增大而减小,表现为剪切变稀。与国产番茄酱样品相比,进口番茄酱样品的G′,G″,η均较小,表现出较低的黏稠性,这与进口番茄酱样品具有较低的固形物含量和较强的流动特性相关。The rheological properties of both domestic and imported ketchups are determined by rheometer of MCRIO1. It shows that both the ketchups belonged to non-Newtonian fluid model, with thixotropy and pseudoplastic. It can be found that the yield stress existed in the ketchups at 25 ℃ while the different of energy are small. When the frequency increases, G＇ and G＂increase while Л decreases and the ketchups exhibit shear thinning behavior. When the temperate increases, G＇ and G＂ decrease. The G＇, G＂and Л of the domestic ketchups are lower than the imported ketchups whose viscosity is lower because of the lower soluble solids and the higher rheological propeties.

关 键 词：番茄酱 贮藏模量 损失模量 黏度 流变特性 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]