浓缩石榴汁流变特性研究  

The rheological behavior of concentrated pomegranate juice

作　　者：赵武奇[1] 王晓琴[1] 王茜[1] 郑炀子[1] 路上云[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第12期169-172,共4页Science and Technology of Food Industry

基　　金：陕西省自然科学基础研究计划项目(2011JM3011);国家大学生创新性实验计划项目(101071821)

摘　　要：研究了不同浓度的石榴汁在不同温度下的流变特性。结果表明:在实验范围内,石榴汁表现为胀塑性流体,通过回归分析,温度对表观粘度的影响可以用Arrhenius方程表示,浓度对表观粘度的影响可以用指数方程更好地表示,并推导出温度和浓度对表观粘度综合影响的方程式。该方程的建立可以用来预测实际加工过程中一定温度和浓度时石榴汁的表观粘度。The rheological behavior of pomegranate juice was determined at different temperatures and concentrations.The experimental results showed that pomegranate juice was dilatant fluid.By regression analysis,the effect of temperature on apparent viscosity could be described by an Arrhenius type equation,and the effect of concentration on apparent viscosity could be better described by an index type equation.Finally,an equation describing the combined effect of temperature and concentration on apparent viscosity of pomegranate juice was obtained and the equation could be used to predict apparent viscosities of pomegranate juice processed at different temperatures and concentrations.

关 键 词：石榴汁 流变特性 表观粘度 胀塑性流体 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]