摘要
随着食品工业的发展,食品流变学的研究越来越广泛,浓缩液态食品的流变特性研究已经成为食品研究者们的热点之一。本文就流体类型、温度和浓度对粘度的影响以及动态流变特性的检测对各类浓缩液态食品进行概述,旨在为未来的浓缩液态食品流变学特性奠定一定的基础。
Research on food rheology was becoming popular with the development of food industry. Meanwhile, research on the theological properties of liquid - concentrated food was one of the research hotspots for food researchers. The type of fluid, influence of temperature and concentration on the viscosity and the measure methods of dynamic rheological properties were discussed in order to lay a foundation for intending research on the rheologieal properties of liquid - concentrated food.
出处
《广州化工》
CAS
2013年第22期8-9,16,共3页
GuangZhou Chemical Industry
基金
蚌埠学院工程研究中心重点研究项目(No:BBXYGC2012A01)
安徽省高等学校省级食品科学与工程特色专业建设点(No:20101091)
安徽省食品科学与工程教学团队项目(No:20101094)
关键词
浓缩液态食品
流变特性
粘度
liquid - concentrated food
rheological properties
viscosity
