澄清型黑蒜饮料的流变特性研究  

Study on rheological properties of the clarified black garlic beverage

作　　者：李鑫[1] 刘锐[1] 张民[1] 王跃猛 

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：《食品工业科技》2015年第7期132-134,143,共4页Science and Technology of Food Industry

基　　金：十二五国家科技支撑计划重点项目课题(2012BAD33B08)

摘　　要：本文通过采用DV-Ⅲ+型数字流变仪测定了不同温度条件下澄清型黑蒜饮料的流变特性。通过对拟合方程和所得参数的研究发现,在25、35、45℃的温度条件下,黑蒜饮料的流变曲线为一条过原点的直线,对曲线的拟合参数n值接近1,近似为牛顿流体类型;而在55℃和65℃的温度条件下,黑蒜饮料的流变曲线为一条过原点向下凹的曲线,对曲线的拟合参数n值大于1,符合胀塑性流体类型的特征。同时,在不同温度下测定了黑蒜饮料黏度的变化,通过Arrehenius方程η=K0exp(Ea/RT)相关变化进行拟合,可用来预测实际加工过程中澄清型黑蒜饮料温度对黏度的影响,为其加工生产提供理论指导。DV-Ⅲ ＋ type rheometer was used to study the rheological characteristics of clarified black garlic beverage at different temperatures （2.5,35,45,55% and 65℃）in this article.The results showed that rheological curves of black garlic beverage were straight lines through the origin at 25,35℃and 45℃ and fitting parameter n was approximately equal to l.While the rheological curves were concave downward curves through the origin at 55℃ and 65% and fitting parameter n was greater than l.The results showed that the black garlic beverage belongs to Newtonian fluid at 25 to 45 degrees Celsius and dilatant fluid at 55 and 65 degrees Celsius.At the same time,the changes of viscosity of clarified black garlic beverage at different temperatures can be used to predict the actual manufacturing process arid provide theoretical guidance according to the outcomes of fitting of η = K0exp（Ea/RT）.

关 键 词：澄清型黑蒜饮料 流变特性 黏度 温度 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]