摘要
研究了不同功率(120、180、240 W)超声波处理对木薯淀粉流变特性的影响.动态流变特性研究结果表明,木薯淀粉的贮能模量和损耗模量随着超声波功率的增强而增大,表现出较强的弹性特征;静态流变特性研究结果表明,原淀粉及不同功率超声波处理后的淀粉均属于典型的非牛顿流体,具有假塑性流体特征.在相同的剪切速率下,淀粉糊的表观粘度随着超声波功率的增强而增大,在超声波处理前后均存在剪切稀化现象,具有明显的触变性.在剪切结构恢复力试验中发现各组淀粉的剪切结构恢复力随着超声波功率的增强而明显下降.
Different ultrasonic power （ 120, 180,240 W） was used to study the rheological properties of cassava starch. The storage modulus and less modulus increased with increasing of ultrasonic power, showing strong elastic characteristics; static theological properties showed that the native starch and other ultrasonic treated starches were typical non-Newtonian fluid, with pseudoplastic characteristics. Under the same shear rate, the apparent viscosity of starch paste increased with the increasing of power. There was shear thinning phenomenon before and after ultrasonic treatment, with significant thixotropy. In the shear restoring force experi- ments, it was found that shear restoring force significantly decreased with the increasing of ultrasonic power.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2013年第1期86-92,共7页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
福建省高等学校科技创新团队支持计划项目(闽教科[2012]03号)
福建农林大学科技创新团队支持计划项目(cxtd12009)
关键词
超声波
木薯淀粉
流变
表观粘度
ultrasonic
cassava starch
rheology
apparent viscosity
