桑果汁的流变特性研究  

Rheological properties of concentrated mulberry juice

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,宁波315100 [2]浙江医药高等专科学校,宁波315100

出　　处：《食品科技》2013年第11期75-79,共5页Food Science and Technology

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：利用流变仪,对桑果汁在不同温度、不同浓度以及不同添加物(柠檬酸、CMC和卡拉胶)的流变特性进行了研究。结果表明:在研究的温度和浓度范围内,桑果汁为牛顿流体。通过回归分析,发现温度对黏度的影响可用阿累尼乌斯指数方程表示(η=k0exp(Ea/RT)),浓度对黏度的影响用指数方程(η=kexp(AC))较幂函数能更好的表示,并推导出温度和浓度对黏度综合影响的数据模型为η=2×10-6e-0.1536Cexp(16073e0.0844C/RT)。这些方程的建立可用于预测和控制实际生产中一定温度和浓度下桑果汁的黏度。The rheological properties of concentrated mulberry juice was determined at different temperatures concentrations and additives （citric acid, CMC and carrageenan）. The results showed that concentrated mulberry juice was Newtonian fluid..within at the range of temperatures and concentrations in the study. By regression analysis, the influence of temperature on the viscosity could be described by an Arrhenius exponential equation （q=koexp（Ea/RT））, and the influence of concentrations on the viscosity could be described by an Index type equation （rl=kexp（AC））which was better than power function. The mathematical model of the combined effect of the temperature and concentration on the viscosity was deduced that is rl=2X10-6e-0.1536Cexp （16073e0.0844C/RT）, and the establishment of the equation can be used to predict and control viscosity of the concentrated mulberry juice at a certain temperature and concentration in actual DrOduction.

关 键 词：桑果汁 流变特性 黏度 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]