| 进口与国产番茄酱制品的流变特性比较 |
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| 引用本文： | 于甜,高昕,许加超,杨述,付晓婷.进口与国产番茄酱制品的流变特性比较[J].农产品加工．学刊,2011(7):8-11. |
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| 作者姓名： | 于甜 高昕 许加超 杨述 付晓婷 |
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| 作者单位： | 中国海洋大学食品科学与工程学院,山东青岛,266003 |
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| 基金项目： | 新世纪人才计划(NCET-07-0779); 国家自然科学基金(31071631); 教育部科学技术研究重点项目(109099); 山东省科技攻关计划项目(2008GG1005008) |
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| 摘 要： | 利用MCR101流变仪对进口(Masterfoods Tomato Sauce,MTS)和国产(亨氏)番茄酱样品的流变学特性进行了研究和测定。结果表明,进口和国产番茄酱样品均符合非牛顿流体模型,呈现触变性和假塑性流动模式。在25℃时,进口和国产番茄酱的流动分别需克服15.94 Pa和47.61 Pa的屈服应力,但其流动活化能的差别不大。在黏弹性的动态测定过程中,两种番茄酱样品的动态贮藏模量(G′)和损失模量(G″)随着频率增大而增大,随着温度增加而减小;动力学黏度η随振荡频率的增大而减小,表现为剪切变稀。与国产番茄酱样品相比,进口番茄酱样品的G′,G″,η均较小,表现出较低的黏稠性,这与进口番茄酱样品具有较低的固形物含量和较强的流动特性相关。
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| 关 键 词： | 番茄酱 贮藏模量 损失模量 黏度 流变特性 |
The Difference of Rheological Properties between the Imported and the Domestic Ketchups |
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| Yu Tian,Gao Xin,Xu Jiachao,Yang Shu,Fu Xiaoting.The Difference of Rheological Properties between the Imported and the Domestic Ketchups[J].Nongchanpin Jlagong.Xuekan,2011(7):8-11. |
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| Authors: | Yu Tian Gao Xin Xu Jiachao Yang Shu Fu Xiaoting |
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| Institution: | Yu Tian,Gao Xin,Xu Jiachao,Yang Shu,Fu Xiaoting(College of Food Science and Engineering,Ocean University of China,Qingdao,Shandong 266003,China) |
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| Abstract: | The rheological properties of both domestic and imported ketchups are determined by rheometer of MCR101.It shows that both the ketchups belonged to non-Newtonian fluid model,with thixotropy and pseudoplastic.It can be found that the yield stress existed in the ketchups at 25 ℃ while the different of energy are small.When the frequency increases,G′ and G″increase while η decreases and the ketchups exhibit shear thinning behavior.When the temperate increases,G′ and G″decrease.The G′,G″and η of the domestic ketchups are lower than the imported ketchups whose viscosity is lower because of the lower soluble solids and the higher rheological propeties. |
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| Keywords: | ketchup storage modules loss modules viscosity rheological roperties |
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