摘要
研究不同质量分数芋头浆在不同温度下的流变学性质。静态流变性质测定结果表明:在研究的质量分数(10%~30%)和温度(0~80℃)范围内,芋头浆是具有假塑性的非牛顿流体,其流变特性服从Herschel-Bulkley模型;随着质量分数的增大,芋头浆的非牛顿性在逐渐增强,浆体的屈服应力和黏稠系数逐渐增大,流变特性指数逐渐减小;随着温度的升高,芋头浆的表观黏度不断降低,浆体的非牛顿性逐渐减弱,黏稠系数逐渐减小,流变特性指数逐渐增大,温度与芋头浆黏稠系数的关系可用Arrhenius方程进行拟合;动态流变性质测定结果表明:芋头浆显示弱凝胶特性。
Our present work evaluated the rheological properties of taro pulp at different concentrations and temperatures. Static rheological tests showed that taro pulp was a pseudoplastic non-Newtonian fluid and could be fitted by Herschel-Bulkley model within the corresponding ranges of temperature (0 80 ℃) and concentration (10%–30%). An increase in taro pulp concentration enhanced its non-Newtonian characteristics, increased its viscosity coefficient and shear stress and decreased its rheological index, while higher temperature could result in higher rheological index, lower non-Newtonian fluidity and smaller viscosity coefficient. The Arrhenius equation could accurately describe the relationship between temperature and viscosity coefficient of taro pulp. Dynamic rheological tests showed that taro pulp had weak gel-like properties.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第7期36-40,共5页
Food Science
基金
安徽省科技专项资金项目(13Z03042)
