摘要
采用AR500流变仪对不同浓度的浓缩柑橘汁在不同温度下的流变学特性进行了研究。通过回归分析发现,在研究的温度和浓度的范围内,浓缩柑橘汁表现为假塑性流体,温度对粘度的影响可用阿累尼乌斯方程来表示,浓度对粘度的影响可用指数方程来表示,推导出了温度和浓度对浓缩柑橘汁粘度综合影响的方程式。
Rheological property of concentrated orange juice were studied at different temperatures and different concentrations by the rheometer AR500. By regression analysis, within the range of temperature and concentration studied. It is proved that concentrated orange juice was pseudoplastic fluid. The effect of temperature on viscosity could be described by an Arrhenius type equation. The effect of 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 concentrated orange juice was established.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第12期99-102,共4页
Food Science
基金
农业部农业结构调整重大技术研究专项(04-09-03B)
关键词
浓缩柑橘汁
流变特性
粘度
方程式
concentrated orange juice, rheological property, viscosity, equation
