紫甘薯浓缩汁的流变特性研究  

Study on the Rheological Properties of Concentrated Purple Sweet Potato juice

作　　者：张涛[1] 吕晓玲[1] 李津[1] 杨雪吟[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》2012年第1期110-112,共3页The Food Industry

摘　　要：采用CV-Ⅲ+型数字流变仪对不同温度(25℃,50℃,75℃)和不同浓度(10°Brix,20°Brix,30°Brix,40°Brix,50°Brix,60°Brix)下的紫甘薯浓缩汁的流变特性进行了研究,结果表明:在所研究的温度和浓度范围内,紫甘薯浓缩汁为牛顿流体;回归分析表明,温度对粘度的影响符合Arrhenius方程,浓度对粘度的影响可以用指数方程更准确的表示,并依此推导并验证了温度和浓度对紫甘薯浓缩汁粘度综合影响的方程模型。Rheological properties of Purple Sweet Potato concentrated juice were studied at different temperature（25 ℃,50 ℃,75 ℃） and different concentration（10°Brix,20°Brix,30°Brix,40°Brix,50°Brix,60°Brix） by the rheometer CV-Ⅲ＋.The results showed that within the study of temperature and concentration framework,the purple sweet potato concentrated juice was the Newtonian fluid;Through regression analysis showed that： the effect of temperature on viscosity could be described by Arrhenius type equation,the effect of concentration on viscosity could be described by an Index type equation;and the equation used to describe combined effect of temperature and concentration on viscosity of concentrated purple sweet potato juice was established.

关 键 词：紫甘薯 浓缩 流变特性 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]