摘要
对不同条件超高压处理对猕猴桃果汁流变特性的影响进行了初步探讨。实验结果表明:不同条件处理后的猕猴桃果汁均呈假塑性非牛顿流体特征,符合Herschel-Bulkley方程。在处理压力提高到400 MPa之后,猕猴桃果汁表现出触变性。同时,随着处理压力的增大,体系损耗模量(G″)值增加而诸能模量(G′)值降低,说明高压处理有明显的增加粘性和降低弹性的作用。同时,温度也会影响高压处理对猕猴桃果汁流变学性质作用的效果。
The effect of high pressure treatment on rheological properties of kiwifruit juice was investigated. The results show that kiwifruit juice samples behaved like pesudoplastic non-Newtonian fluids and were coincident with Herschel-Bulkley model under all conditions. Kiwifruit juice displayed thixotropy when pressure up to 400MPa. The value of G＇＇ increased while G＇ decreased after high pressure treatment, which indicated the enhancement of viscosity and reduce of flexibility. And the difference affected the rheological properties of kiwifruit juice after high pressure treatment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2008年第3期169-172,共4页
Food and Fermentation Industries
基金
国家自然科学基金重点项目(20436020)
关键词
猕猴桃果汁
超高压
流变特性
Kiwifruit juice, high pressure, rheological properties
