【摘要】 通过对不同温度不同浓度不同颗粒大小下的带肉胡萝卜汁进行研究,初步探索出浓度、温度及肉泥颗粒大小对胡萝卜汁表观粘度的影响。发现带肉胡萝卜汁的粘度随浓度的增大而增大;随温度升高而下降;内含平均粒度为111μm,133μm和166μm的果肉的胡萝卜汁的粘度比含其它粒度的大。更多还原

【Abstract】 The viscosity of carrot of juice in different temperature,concentration and granule size had been researched in this paper,and the effects of temperature,concentration and granule size on the viscosity of carrot of juice had been pilot studied.The viscosity of carrot of juice increasing with the juice concentration increasing; but descending with temperature going up;and the viscosity of carrot juice which contain carrot flesh of 111μm, 133μm and 166μm average granule size larger than the carrot juice with other granule size.更多还原