摘要
对稻米支链淀粉的流变学特性和数学模型进行研究 ,以掌握其流动规律及摩尔质量对流动特性的影响。结果表明 :不同类型稻米支链淀粉水溶液均呈假塑性流体的特征。籼稻、粳稻和糯稻支链淀粉溶液的流动能分别为 1.2 5 8× 10 4 J/m ol、1.76 1× 10 4 J/m ol和 1.82× 10 4 J/mol。随摩尔质量的增加 ,流动能增大。用 Arrhenius方程可以较好地描述温度对支链淀粉溶液流动特性的影响 。
The rheological properties and their mathematical models of rice amylopectin were studied to understand the flow regular and the influences of the molecular properties on the flow character. The results indicated that amylopectin from various rice types were pseudoplastic fluid in water solution. The flow energies of indica rice, japonica rice and glutinous rice are 1 258×10 4 J/mol, 1 761×10 4 J/mol and 1 82×10 4 J/mol respectively. The flow energy will increase with the increasing of molecular weight. The viscosity coefficient and the Arrhenius equation can describe the influence of temperature on flow energy of aymlopectin accurately. The relationship between the molecular weight and the viscosity coefficient can be described by an exponential model.
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2003年第2期58-60,共3页
Transactions of the Chinese Society for Agricultural Machinery
关键词
食品加工技术
稻米
支链淀粉
流变学
数学模型
Food processing technology, Rice, Amylopectin, Rheology, Mathematical model
