摘要
对不同浓度的甘薯浓缩汁在不同温度下的流变学特性进行研究。结果表明:在研究的温度和浓度范围内,甘薯浓缩汁属于牛顿流体;温度对黏度的影响可用阿累尼乌斯方程来表示,浓度对黏度的影响可用指数方程来表示,推导出了温度和浓度对甘薯浓缩汁液黏度综合影响的方程式。
The rheological properties of sweet potato concentrated juice were determined at different temperatures and different concentrations. The experiment results showed that sweet potato concentrated juice were Newtonian -type fluid. Changes in the viscosity of sweet potato concentrated juice with different temperatures at different concentrations were studied. The effect of temperature on viscosity could be described by Arrhenius type equation. The effect temperature on viscosity could be described by an index type equation. And the equation used to describe combined effect of temperature and concentration on the viscosity of sweet potato concentrated juice was established.
出处
《食品科技》
CAS
北大核心
2010年第10期123-126,共4页
Food Science and Technology
基金
2009年陕西省自然科学基金项目(2009B07)
关键词
甘薯浓缩汁
流变特性
黏度
sweet potato concentrated juice
rheological property
viscosity
