摘要
采用NDJ-5S数显粘度计和MCR301高级流变仪测定了哈密瓜浓缩汁流变特性参数并建立数学模型。结果表明:哈密瓜浓缩汁(60°Brix、25℃)为假塑性流体,其流变学特性的数学模型:τ=0.0404γ0.6971,R2=0.9884;阿累尼乌斯方程:η=k·EXP(Eα/RT)能较好地反映哈密瓜浓缩汁温度对粘度的影响,R2>0.9400;数学模型:η=M·EXP(N·C)能较好地反映哈密瓜浓缩汁浓度对粘度的影响,R2>0.9500;数学模型:η=7.272×10-5·EXP(7551/RT+0.04836·C-1.026×10-4·C2),R2=0.9863,反映了温度和浓度对哈密瓜浓缩汁粘度的综合影响。利用这些回归模型可预测和控制哈密瓜浓缩汁在贮运与加工中不同条件下的粘度。
The rheological parameters of Hami melon concentrated juice were measured by NDJ-5S Digital Viscometer and a senior rheometer MCR301,and the mathematical model was established.The results showed that Hami melon concentrated juice(60°Brix,25℃)was a pseudo-plastic fluid,and its rheological characteristics were modeled as follows:τ=0.0404γ0.6971,R2=0.9884;Arrhenius equation:η=k·EXP(Eα/RT)could better reflect the effect of temperature on the viscosity of Hami melon concentrated juice,R2>0.9400;Mathematical model:η=M·EXP(N·C)could better reflect the effect of reflecting the influence of concentration of Hami melon concentrated juice on viscosity,R2>0.9500;Mathematical model:η=7.272×10-5·EXP(7.551/RT+0.04836·C-1.026×10-4·C2),R2=0.9863,reflecting the comprehensive effect of temperature and concentration on the viscosity of Hami melon concentrated juice.These regression models could be used to predict and control the viscosity of hami melon concentrated juice under various conditions in storage,transportation and processing.
作者
谢三都
陈惠卿
黄振超
XIE San-du;CHEN Hui-qing;HUANG Zhen-chao(Minnan Science and Technology University,Quanzhou 362332,China)
出处
《饮料工业》
2019年第6期10-14,共5页
Beverage Industry
基金
福建省高等学校应用型学科建设项目（SJXK-2017-01）
福建省省级本科教学团队建设项目（JXTD-2018-01）
福建省高等学校服务产业特色专业项目（SJZY-2016-03）
关键词
哈密瓜浓缩汁
流变学特性
数学模型
hami melon concentrated juice
rheological properties
mathematical model
