浓缩蓝莓汁的流变特性研究  

A study on rheological properties of concentrated blueberry juices

作　　者：杨华[1] 陈垠晨[1] 张慧恩[1] 陈祖满[2] 孙金才[2] 

机构地区：[1]浙江万里学院生物与环境学院,浙江宁波315100 [2]浙江医药高等专科学校,浙江宁波315100

出　　处：《饮料工业》2013年第6期16-20,共5页Beverage Industry

基　　金：十二五农村领域国家科技支撑计划项目(2012BAD31B05);宁波市农业攻关项目(2011C11020)

摘　　要：以浓缩蓝莓汁为原料,采用BROOKFEILD R/S+CC流变仪测量不同浓度(15%、45%、75%)与不同温度(20℃、30℃、40℃、50℃、60℃、70℃)下浓缩蓝莓汁的流变特性并进行研究。结果表明,在所研究的温度范围内,浓缩蓝莓汁属于牛顿流体;回归分析结果显示,温度变化对粘度表观影响的关系式符合阿累尼乌斯方程η=K0exp(Ea/RT),浓度对粘度表观影响的关系式符合指数方程η=Kexp(AC);推导出温度和浓度对粘度综合影响的方程式,该方程可用来预测实际加工过程中一定温度和浓度范围内浓缩蓝莓汁的粘度,为其加工生产提供理论依据。A rheometer BROOKFEILD R/S＋CC was used to measure the rheological properties of concentrated blueberry juices of different concentrations（15%,45%,75%）at different temperatures（20℃,30℃,40℃,50℃,60℃,70℃）,and a study concerned was carried out. The results showed that,within the range of temperature studied,the concentrated blueberry juices were Newtonian fluids;the results of regression analysis indicated that the effect of temperature on viscosity could be described by the Arrhenius Equation η = K 0 exp（Ea/RT）,and that the effect of concentration on viscosity by an index equation η=Kexp（AC）;an equation describing the combined effect of temperature and concentration on the apparent viscosities of concentrated blueberry juices was obtained,which could be used to predict the apparent viscosities of concentrated blueberry juices processed within different temperature and concentration ranges,to provide some theoretical references for the processing of concentrated blueberry juices.

关 键 词：浓缩蓝莓汁 流变特性 粘度 牛顿流体 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]