玉米粉糖化液流变性的研究  

RHEOLOGICAL CHARACTERISTICS OF CORN POWDER SACCHARIFICATION LIQUID

作　　者：孙晓波[1] 郑鹏[1] 白净[2] 任珂[1] 丁献宾 

机构地区：[1]郑州大学,河南郑州450002 [2]郑州轻工业学院,河南郑州450002 [3]沙乾达郑州农药有限公司,河南郑州450009

出　　处：《郑州工程学院学报》2004年第1期65-67,85,共4页

摘　　要：为了找出浓度、温度对玉米粉糖化醪流变性的影响,同时为工程应用提供科学的依据,对不同浓度、不同温度下的玉米粉糖化醪的流变性进行了研究.结果发现,玉米粉糖化醪在浓度为5%时就具有良好的拟塑性,而且随着浓度的增大,其拟塑性也越来越显著.同时给出了玉米粉糖化醪的稠度系数k随温度t和浓度c的变化关系以及其流变指数n随浓度c的变化关系.In order to find effect of concentration and temperature on the rheological characteristics of corn powder saccharification liquid, and provide scientific basis for the engineering design, the rheological characteristics of corn powder sacchaification liquor in different concentration and temperature were studied. The results showed that the liquor was a kind of pseudoplastic fluid when its concentration was 5% and the liquor shows more remarkable pseudoplastic characteristics with the increase of its concentration. Besides the relation between fluid consistency factor k and concentration, c and temperature, the relation between flow behavior index n and concentration was also provided in this article.

关 键 词：玉米粉 糖化液 流变性 浓度 温度 拟塑性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]