摘要
本文利用１～９０流变仪对澄清胡萝卜汁流变特性及其粘度变化规律进行了测定和研究。结果表明了澄清胡萝卜汁为牛顿流体。通过非线性回归分析方法，建立了在不同温度下汁液的粘度与浓度和在不同浓度下温度与粘度关系的数学模型；最后通过逐渐逼近法求得了浓度、温度对粘度综合影响的数学模型。从而为预测在一定条件下的胡萝卜汁的粘度和有关食品工程设计提供理论依据。
Test and research of rheology for clarified carrot juice were made using a rheological meter L-90.The results indicated that clarified carrot juice behave as a Newdonian fluid. The mathematical models of temperature on viscosity and soluble solide contents on viscosity have been founded. Finally the combined effect of temperature and soluble solid contents on viscosity was studied: the mathematical models were derived which described the combined effect of temperature and soluble solids contents on the viscosity of carrot juice over the range of temperature and soluble solids contents studied.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第5期44-47,共4页
Food and Fermentation Industries
