【摘要】 运用酶学原理和流变学理论研究了生漆精制过程。结果表明体系温度、精制时间以及剪切强度对生漆的流变性都有影响。生漆精制时间越长,漆液的黏度越大;温度对漆液流变性的影响复杂,在低温区(T<45.8℃),随温度升高,漆液流动性增大,漆液黏度减小;当温度进一步升高(T>51.3℃),漆液黏度又开始慢慢增大,温度继续升高,黏度又开始降低。在46.8℃时,漆液黏度具有最低黏度;搅拌强度与漆液黏度关系呈曲线变化,在低速搅拌时,漆液黏度随着搅拌速度的增大逐渐降低;在搅拌速度为150r/min时,体系具有最低黏度,随后随着搅拌强度的增大漆液黏度增加。更多还原

【Abstract】 The refining process of raw lacquer was studied by utilizing zymological principle and rheological theory.The results show that system temperature,refining time and shearing strength have effect on rheological property:1)The longer the refining time,the higher is the lacquer viscosity;2)Effect of temperature on rheological property is complicated.In low-temperature range(T <45.8 ℃),as temperature is increasing,fluidity of lacquer is also increasing,viscosity is decreasing.When tempera-ture is further increasing(T>51.3 ℃),viscosity begins to increase again.As temperature keeps on increasing,viscosity then begins to decrease.At 46.8 ℃,viscosity reaches its minimum value;3)The change of viscosity of lacquer is also depended on agitation speed.At low speed,viscosity is increasing as stirring rate increasing.At the speed of 150 r/min,system reaches the minimum viscosity.Afterwards,viscosity is increasing with stirring speed increasing.更多还原