摘要
利用NDJ—79流变仪对澄清芹菜汁、莴苣汁的流变特性进行了测定和研究,表明澄清芹菜汁及莴苣汁的牛顿流体,通过非线性回归分析,建立了在不同温度下汁液的浓度与粘度和在不同浓度时温度与粘度又关系的数学模型;最后通过逐渐逼近法求得了浓度、温度对粘度的综合影响的数学模型。从而为预测在一定条件下的汁液粘度和有关食品工程设计提供理论依据。
Test and research of rheology for clarified lettuce and celery juice were made using a coaxial cylinder viscome-ter NDJ-79. The rsults indicated that clarified lettuce and celery .juice behaves as a Newdonian fluid. The mathematical models of temperature on viscosity and soluble solids content on viscosity have been founded. Finally, the combined effect of temperture and soluble solids content on viscosity was studied: the mathematical models were derived which described the combined effect of temperature and soluble solids content on the viscosith of lettuce and celery juice over the range of temperature and soluble solids content studied.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第3期12-16,共5页
Food Science
关键词
芹菜汁
莴苣汁
流变特性
粘度
温度
Celery Juice Lettuce Juice Rheology Viseosity Temperature
