【摘要】 研究了带果肉芹菜汁的流变特性,发现带果肉芹菜汁的表观粘度随浓度的增大而增大;随温度的升高而减小;在72～314μm的范围内,随果肉颗粒粒度的减小而减小。更多还原

【Abstract】 The rheological properties of celery nectar was studied in this paper. It is found that with the increasing of the solid content or the decreasing of the temperature the apparent viscosity of celery nectar increased, while the particle’s diameter is between 72μm to 314μm the apparent viscosity decreases with particle granularitys decreasing.更多还原