酱牛肉应力松弛特性实验  

Study on compressed-relaxation properties in marinated cooked beef

作　　者：马龙[1] 武杰[1] 赵大庆[1] 许晖[1] 杨国辉 

机构地区：[1]蚌埠学院生物与食品工程系 [2]蚌埠丰牧牛羊肉制品有限公司,安徽蚌埠233000

出　　处：《食品与发酵工业》2013年第1期221-224,共4页Food and Fermentation Industries

基　　金：国家星火计划项目(2012GA710045);安徽省高等学校省级食品科学与工程特色专业建设项目(20101091);安徽省食品科学与工程教学团队项目(20101094)

摘　　要：以5个品牌酱牛肉为试样,从压缩试验及应力松弛试验研究中获得力学-流变学性质参数,利用SPSS软件进行非线性回归拟合,建立了广义Maxwell流变模型。结果表明:酱牛肉具有良好的压缩黏弹性力学性质,属黏弹性材料,五元件广义Maxwell模型适用于模拟酱牛肉的应力松弛现象。对应力松弛参数做主成分分析,应力松弛试验的7个参数可以分为两个主成分,归纳为2类,即黏弹特性和松弛时间。Five kinds of marinated cooled beef were compared on the compressed and stress relaxation properties to find out the parameters of mechanical and theological property.The SPSS software was used to make non-linear regression and created general Maxwell model.The results showed that marinated cooled beef has good viscoelastic mechanical property during compression,and it belongs to viscoelastic material,whose stress relaxation can be simulated by the general Maxwell model of five elements.By principal component analysis of stress relaxation,seven stress relax test parameters can be classified into two principal components,viscoelasticity and stress relaxation time.

关 键 词：酱牛肉 应力松弛 粘弹性 松弛时间 主成分分析 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]