食品科学 ›› 2004, Vol. 25 ›› Issue (6): 29-31.
• 基础研究 • 上一篇 下一篇
陈尚伟, 杨瑞
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CHEN Shang-Wei, YANG Rui
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摘要: 对经45、32、24和16目筛网过筛所得番茄汁液的流变性质进行了研究。采用旋转式粘度计测定了番茄汁的剪切速率-剪应力数据。通过剪切速率-剪应力实验数据的关联发现,番茄汁液的流变行为可用Bingham模型表征。确定了不同温度和不同网目下番茄汁液的稠度指数和屈服应力。同时也建立了不同网目下番茄汁液的表观粘度与温度函数关系的关联式。
关键词: 流变性质, 关联式, Bingham模型, 表观粘度
Abstract: The rheological properties were investigated on tomato juice that were produced by using screen openings 45,32,24 and16 mesh. Data of shear rate-shear stress of tamato juice were obtained by using a rotational viscometer. By correlationof shear rate and shear stress experimental data of tamoto juice, it was found that the rheological behaviour of tomato juice couldbe characterized by the Bingham model. The consistency index and yield stresses of tomato juice were determined at varioustemperatures (25~60℃) and mesh.The correlations for apparent viscosity of tomato juice produced by using various meshesas a function of temperature were also presented.
Key words: rheological property, correlation, Bingham model, apparent viscosity
陈尚伟, 杨瑞. 番茄汁液流变性质的关联[J]. 食品科学, 2004, 25(6): 29-31.
CHEN Shang-Wei, YANG Rui. Correlation of Rheological Properties of Tomato Juice[J]. FOOD SCIENCE, 2004, 25(6): 29-31.
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