Study of Rheological Properties of Soy Bean Lipoid

Abstract

Abstract: Aim: To analyze the factors affecting the fluidizing lipoid. Results: In one fixed condition, the viscosity of fluidifying lipoid decreases while the speed of shear increases and the changes accord with the law of exponent. While the mass percentage of the lipoid increases, the viscosity of fluidifying lipoid also increases. Whereas the viscosity of fluidizing lipoid also increases while the mass percentage of mineral salt increases with the rise of temperature.

Key words: lipoid of soy bean, rheological properties, viscosity, exponent

LU Rong, GAO Xin. Study of Rheological Properties of Soy Bean Lipoid[J]. FOOD SCIENCE, 2006, 27(4): 51-54.

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Study of Rheological Properties of Soy Bean Lipoid

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