摘要
本文对不同浓度的浓缩葡萄汁在不同温度下的流变学特性进行研究。结果表明:在本文研究的温度和浓度范围内,浓缩葡萄汁属于牛顿流体;通过回归分析,分别给出了温度的变化和浓度的变化对粘度影响的关系式以及温度和浓度对粘度综合影响的方程式,方程的建立可利用来预测实际加工过程一定温度和浓度范围内浓缩葡萄汁的粘度。
The rheological properties of concentrated grape juices were determined at different temperatures and differentconcentrations. The experiment results showed that concentrated grape juices were Newtonian-type fluid. Changes in theviscosity of concentrated grape juices with different temperatures at different concentrations were studied. By regressionanalysis, some equations that described the effects of temperature and concentration on the viscosities of grape juices were derived.Finally, equation describing the combined effect of temperature and concentration on the concentrated grape juice viscosity wasobtained. And the equation could be utilized to predict the viscosities of concentrated grape juice processed at differenttemperatures and different concentrations.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期70-72,共3页
Food Science
关键词
浓缩葡萄汁
流变特性
粘度
牛顿流体
concentrated grape juice
rheological properties
viscosity
newtonian-type fluid
