摘要
通过研究淀粉糊浆的流变力学性质，发现粘滞系数与切变速度有幂律关系，幂律指数ｍ约为－０．５５；并论述淀粉加工过程中影响粘滞系数的诸因素．
The rheological behavior of starch paste was studied in this paper. A power law relation was found to be existed between viscosity coefficient and shear rate, with a power law index around-0. 55. A discussion was made on several factors influencing viscosity coefficient in the processing of starch paste.
出处
《华侨大学学报（自然科学版）》
CAS
1995年第1期16-20,共5页
Journal of Huaqiao University(Natural Science)
基金
福建省自然科学基金
国家教委留学生基金
关键词
淀粉
粘滞系数
流变性质
加工过程
starch, viscosity coefficient, initial shear,rheological property
