摘要
本文研究了不同温度、浓度和不同均质压力处理的带肉胡萝卜汁的流变特性,发现带肉胡萝卜汁的表观粘度随果肉浓度的增大而增大;随温度的升高而减小;而随着均质压力的增大则出现先增大后减小的规律。
The rheological property of carrot nectar was studied in this paper. It is found that the apparent viscosity of carrot nectar increases with the increasing of the pulp content or the decreasing of the temperature, also the increasing of homogenization pressure, and the increasing first and then decreasing of the apparent viscosity when the homogenization pressure is higher than 20MPa.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第3期52-55,共4页
Food Science
关键词
粘度
果肉浓度
温度
均质压力
viscosity
pulp concentration
temperature
homogenization pressure
