【摘要】 本文研究了不同温度、浓度和不同均质压力处理的带肉胡萝卜汁的流变特性,发现带肉胡萝卜汁的表观粘度随果肉浓度的增大而增大;随温度的升高而减小;而随着均质压力的增大则出现先增大后减小的规律。更多还原

【Abstract】 The rheological property of carrot nectar was studied in this paper. It is found that the apparent viscosity of carrotnectar increases with the increasing of the pulp content or the decreasing of the temperature, also the increasing of homogenizationpressure, and the increasing first and then decreasing of the apparent viscosity when the homogenization pressure is higher than20MPa.更多还原