| 海藻酸钠溶液的流变学特性研究 |
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| 引用本文： | 陈宗道,李洪军.海藻酸钠溶液的流变学特性研究[J].西南农业大学学报,1992,14(1):90-93. |
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| 作者姓名： | 陈宗道 李洪军 |
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| 作者单位： | 西南农业大学食品学系
(陈宗道)，西南农业大学食品学系(李洪军) |
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| 摘 要： | 海藻酸钠溶液具有一定的粘稠度和成膜性,可作为动物性食品防腐保鲜的涂膜物质,其流变学特性主要与增塑剂、溶液浓度、温度和pH 值等有关。
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| 关 键 词： | 溶液 流变学 增塑剂 海藻酸钠 |
A STUDY ON THE RHEOLOGICAL PROPERTIES OF SODIUM ALGINATE |
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| Chen Zongdao Li Hongjun.A STUDY ON THE RHEOLOGICAL PROPERTIES OF SODIUM ALGINATE[J].Journal of Southwest Agricultural University,1992,14(1):90-93. |
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| Authors: | Chen Zongdao Li Hongjun |
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| Abstract: | Animal food products,meat products in particular,arc easy to spoil.It is difficult topreserve meat food at ambient temperatures.Sodium alginate,and edible film-formingagent,was used to keep the freshness and prolong the shelf life of animal food products.Itsaqueous solution has many advantages:safe-to-eat,highly viscous,and easy to operate.Its theological properties were shown to be related to temperature,concentration,pH valueand plasticizer. |
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| Keywords: | solution theology plasticizer /sodium alginate |
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