摘要
为了探讨小麦粉糖化醪在加热过程中的流变特性,利用NDJ-79型旋转式粘度计对小麦粉糖化醪进行了粘度测定,并对其流变特性进行了分析.结果表明,小麦粉糖化醪是非牛顿假塑性流体,其粘度随着温度的升高和浓度的减小而降低.
In order to inquiry into the rheological properties of wheat flour saccharification liquor being heated, in this paper, the viscosity of wheat flour saccharification liquor was measured by using NDJ-79 type rotary viscosity meter. The rheological property of this kind of liquor was also analyzed. The results indicated that this liquor is non-newtonian pseudoplastic liquid. The viscosity of this liquor decreases with the rising of temperature and the reducing of solution concentration.
出处
《科技通报》
北大核心
2003年第4期306-308,共3页
Bulletin of Science and Technology
基金
河南省自然科学基金资助项目(004031600)
关键词
食品科学技术基础学科
小麦粉
液化
糖化醪
流变性
粘度
basic subject of food scientific technology
wheat flour
liquefaction
saccharification liquor
rheological property
viscosity
