| 柚子浓缩汁及清汁的流变学特性 |
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| 引用本文： | 宋洪波,杜吉涛,安凤平,陈丽娇.柚子浓缩汁及清汁的流变学特性[J].福建农林大学学报(自然科学版),2007,36(4):422-426. |
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| 作者姓名： | 宋洪波 杜吉涛 安凤平 陈丽娇 |
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| 作者单位： | 1. 福建农林大学食品科学学院,福建,福州,350002;福建省农副产品保鲜技术开发基地,福建,福州,350002
2. 福建农林大学食品科学学院,福建,福州,350002 |
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| 摘 要： | 利用ND J-79型旋转式粘度计测定柚子浓缩汁、柚子清汁的流变特性值并绘制流变曲线,分析结果表明,柚子浓缩汁为假塑性流体,柚子清汁为牛顿流体.研究温度、浓度对柚子浓缩汁粘度影响的数学模型,得到温度对粘度影响的数学模型为η=kexp(Ea/RT),浓度对粘度影响的数学模型为η=Bexp(AC),温度和浓度对粘度综合影响的数学模型为η=K1exp(Ea/RT+K2C+K3C2).利用这些模型可以预测和控制实际生产中不同条件下柚子汁的粘度.
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| 关 键 词： | 柚子浓缩汁 柚子清汁 流变特性 |
| 文章编号： | 1671-5470（2007）04-0422-05 |
| 修稿时间： | 2006-07-07 |
Rheological characteristics of concentrated and clarified pomelo juice |
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| SONG Hong-bo,DU Ji-tao,AN Feng-ping,CHEN Li-jiao.Rheological characteristics of concentrated and clarified pomelo juice[J].Journal of Fujian Agricultural and Forestry University,2007,36(4):422-426. |
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| Authors: | SONG Hong-bo DU Ji-tao AN Feng-ping CHEN Li-jiao |
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| Institution: | 1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; 2. Experiment Station for Technology Development on Agricultural Products, Fuzhou, Fujian 350002, China |
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| Abstract: | Rheology for concentrated pomelo juice and clarified pomelo juice were determined using a coaxial cylinder viscometer NDJ-79.The results indicated that concentrated pomelo juice behaved as pseudoplastic fluid while clarified pomelo juice behaved as Newtonian fluid.For the concentrated pomelo juices with different soluble solid content,the mathematical model of the effect of temperature on viscosity is η=kexp(Ea/RT).The mathematical model of the effect of soluble solid content on viscosity at different temperature is η=Bexp(AC).The mathematical model of the combined effect of temperature and soluble solid content on viscosity is η=K1exp(Ea/RT+K2C+K3C2).These equations could be utilized to predict and control the viscosity of concentrated pomelo juice at different conditions in practice. |
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| Keywords: | concentrated pomelo juice clarified pomelo juice rheological characteristics |
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