超声处理对马铃薯淀粉糊流体性质和表观黏度的影响  

Effect of Ultrasonic Treatment on Rheological Characteristics and Apparent Viscosity of Potato Starch Paste

作　　者：聂卉[1] 李辰[1] 陈雨[1] 刘培华[1] 李坚斌[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《食品科学》2016年第15期19-24,共6页Food Science

基　　金：国家自然科学基金面上项目(20864001;31160326);广西科学研究与技术开发计划项目(桂科能10100025)

摘　　要：利用超声波处理马铃薯淀粉糊,研究超声场下马铃薯淀粉糊流体性质及表观黏度性质变化规律。采用超声波设备处理马铃薯淀粉糊样品,用流变仪测定马铃薯淀粉糊剪切力和表观黏度,运用幂函数定律建立超声场马铃薯淀粉糊流动模型。结果表明:超声作用改变了马铃薯淀粉糊的流体性质,从假塑性流体趋于符合牛顿流体特征;作用时间和声强对马铃薯淀粉糊表观黏度影响较大,成正相关;随着超声作用时间的延长,马铃薯淀粉糊质量分数对表观黏度的影响呈现先增大后减小的趋势。因此,增加超声时间和声强可以降低马铃薯淀粉糊表观黏度,改变淀粉糊流动性。To investigate the effect of ultrasonic treatment on rheological properties and apparent viscosity of potatostarch paste, changes in the shear stress and apparent viscosity of potato starch pastes at different concentrations duringultrasonication were monitored by using a rheometer and their power-law rheology was modeled. The results showed thatultrasonic treatment changed the rheological characteristics of potato starch paste, altering the pseudoplastic fluid to conformto the characteristics of Newtonian fluid. The apparent viscosity of potato starch paste was strongly enhanced with increasingeither ultrasonic intensity or treatment duration. Moreover, the increase in the apparent viscosity of potato starch paste nolonger relied heavily on increasing starch paste concentrations with the extension of sonication. Therefore, increasing eitherultrasonic intensity or treatment time could decrease the apparent viscosity of potato starch paste and change its fluidity.

关 键 词：超声场 马铃薯淀粉糊 表观黏度 流动性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]