【摘要】 目的:系统研究高透光率青梅汁流变特性及其粘度变化规律。方法:用N DJ-1型旋转粘度计对不同温度和不同浓度下高透光率青梅汁的粘度进行了测定。结果:高透光率青梅汁为牛顿流体。阿累尼乌斯方程和数学模型K=A exp(BC)能分别较好地反映温度对粘度和溶解性固形物含量对粘度的影响。数学模型η=K1exp(Ea/R T+K2C+K3C2)能反映温度、溶解性固形物含量对粘度的综合影响。结论:利用回归方程,可以预测实际生产中不同温度和不同浓度下高透光率青梅汁的粘度。更多还原

【Abstract】 Objective:The rheological behaviour and the viscosity change law of high transparency prunus mume juice were systematic studied. Methods:The viscosity of high transparency prunus mume at different temperature and different concentration were determined by using a coaxial cylinder viscometer NDJ-1. Results: High clarified prunus mume juice behaves as a Newdonian fluid. Arrhenius-type-equation and the mathematical model K=Aexp(BC)could well reflect the influence of temperature on viscosity and soluble solids content on viscosity respectively by regression analysis. The combined effect of temperature and soluble solids content on viscosity could be reflected by the mathematical model η = K1 exp(Ea/RT + K2C + K3C2). Conclusion:These regression equations could be utilized to predict the viscosity of high transparency prunus mume juice processed at different temperature and different concentration.更多还原