食品科学 ›› 2000, Vol. 21 ›› Issue (5): 20-23.

• 基础研究 • 上一篇    下一篇

澄清水蜜桃汁的流变学特性研究

谢放华,李国龙   

  1. 湘潭大学化学化工学院
  • 出版日期:2000-05-15 发布日期:2011-11-30

Study on Rheology Characteristics of Clarified Juicy Peach Juice

 XIE  Fang-Hua, LI  Guo-Long   

  • Online:2000-05-15 Published:2011-11-30

摘要: 对澄清水蜜桃汁和脱果胶水蜜桃汁的流变学特性进行了研究。实验发现无果胶和悬浮果肉的水蜜桃汁表现为牛顿型流体。实验研究了不同温度对不同浓度水蜜桃汁粘度的影响,最后给出了描述温度和浓度对水蜜桃汁粘度影响的综合性方程。

关键词: 果汁, 澄清, 水蜜桃汁, 流变学

Abstract: Rheology characteristics of clarified and depectinized juicy peach juice were studied.The experiment results showed depectinized and clarified juicy peach juice was a Newtonian-type fluid.Changes in the viscosity of juicy peach juices with different temperatures at different concentration were studied .Finally a single equation describing the combined effect of temperature and concentration on the juicy peach juice viscosity was obtained.

Key words: Syrup Clarify Juicy peach juices Rheology