超高压均质对非浓缩还原甜瓜汁的流变学特性研究  

Study on rheological properties of not from concentrate melon juice by ultra-high pressure homogenization

作　　者：马金花 马紫荆 王晓雨 常晨光 黄文书 MA Jinhua;MA Zijing;WANG Xiaoyu;CHANG Chenguang;HUANG Wenshu(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Key Laboratory of Postharvest Science and Technology,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆果品采后科学与技术重点实验室,新疆乌鲁木齐830052

出　　处：《食品与发酵工业》2024年第4期171-177,共7页Food and Fermentation Industries

基　　金：自治区自然科学基金项目(2020D01A58)。

摘　　要：该研究用不同的超高压均质压力、次数、温度来处理非浓缩还原(not from concentrate,NFC)甜瓜汁,并采用流变仪分析NFC甜瓜汁的静态流变和动态流变学。结果表明,由静态流变黏度曲线得知,NFC甜瓜汁出现剪切稀化现象,为非牛顿流体,呈现假塑性行为;随着均质压力、温度的升高,NFC甜瓜汁的黏度不断减小,随着均质次数的增加,NFC甜瓜汁的黏度先减小后增大。由频率扫描结果可知,随着频率的不断增加,储能模量(G′)和损耗模量(G″)呈缓慢上升趋势,随着均质压力、温度的增加,NFC甜瓜汁的G′和G″均呈下降趋势,随着均质次数增加,G′先减小后增大,G″大小与之相反;温度扫描结果显示,随着扫描温度的不断增加,NFC甜瓜汁的G′和G″呈上升趋势,随着均质压力、次数、温度的不断增加,其G′和G″均呈下降趋势,动态温度扫描结果显著提高了NFC甜瓜汁的G′和G″。研究表明超高压均质能够影响NFC甜瓜汁的流变学特性,为NFC甜瓜汁的创新与加工提供了理论依据。Not from concentrate(NFC)melon juice was treated with different ultra-high pressure homogenization pressure,time,and temperature,and the static and dynamic rheology of NFC melon juice was analyzed by rheometer in this study.It was found that NFC melon juice showed a shear-thinning phenomenon.The static rheological viscosity curve indicated that NFC melon juice was a non-Newtonian fluid with pseudoplastic behavior.The viscosity of NFC melon juice was decreased by increasing homogenization pressure and temperature,and the viscosity was decreased first and then increased by increasing homogenization times.Rheological results of dynamic frequency scanning showed that the decay in parameters of the storage and loss modulus model was found along with the increasing frequency,while storage and loss modulus was decreased by increasing homogenization pressure and temperature.However,the storage modulus(G′)first decreased and then increased by increasing homogenizing times,but the loss modulus(G″)was reversed,and the storage modulus(G′)was still larger than the loss modulus(G″).Rheological results of dynamic temperature scanning result showed that the energy storage modulus(G′)and the loss modulus(G′)showed a downward trend with the increasing homogenization pressure,frequency,and temperature.Dynamic temperature scanning junction significantly increased the G′and G″of NFC melon juice.The study proved that ultra-high pressure homogenization could affect the rheological properties of NFC melon juice,which provided a theoretical basis for the innovation and processing of NFC melon juice.

关 键 词：非浓缩还原甜瓜汁 超高压均质 流变学性质 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]