摘要
以甲糖膏为研究对象,考察了其流变特性及锤度、剪切速率、温度和时间对糖膏粘度的影响。在实验条件范围内,结果表明:糖膏呈现拟塑性,并且具有触变性;粘度随锤度的增大而增加;粘度先随温度的升高快速降低,当达到一定温度后粘度缓慢降低;流变指数n随温度的升高而增大,稠度系数K随锤度的增加而降低。最后绘出间歇煮糖过程中流变指数n随煮糖时间变化的曲线和粘度随煮糖时间变化的曲线,为煮糖过程中粘度作为控制参数的在线检测和控制提供理论依据和控制参数值。
The theological properties of confection, concentration, shearing rate, temperature and time that would affect the viscosity of confection were studied in this paper.The results showed that confection become pseudo- plasticity fluid and take on thixotropy.The viscosity of confection was increased with concentration.Its viscosity was reduced when its temperature decreases.Consistency index K and theological property index n were fluctuated with temperature.Finally, curves that rheological property index n and viscosity were fluctuated with temperature in the process of boiling sugar were drew, which will provide the theory basis and the control parameters for the process of boiling sugar.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第3期116-119,共4页
Science and Technology of Food Industry
关键词
糖膏
非牛顿流体
流变特性
粘度
confection
non- newtonian fluid
rheological property
viscosity
