【摘要】 以传统酸提取法从榨汁后锦橙皮渣中提取的果胶为研究对象,研究在不同果胶质量浓度、温度、pH值、蔗糖质量浓度、NaCl浓度和钙离子浓度条件下,果胶溶液的黏度随剪切速率的变化情况。结果表明:锦橙皮渣果胶溶液是典型的假塑性非牛顿流体,随着温度的上升,果胶溶液的黏度不断下降,在100℃条件下,果胶溶液表现出了牛顿流体的性质。在较高和较低pH值环境下都会导致果胶溶液黏度的下降。果胶溶液的黏度随着蔗糖质量浓度和钙离子浓度的增加而增大,而随NaCl浓度的增加先增大后减小。更多还原

【Abstract】 This study was carried out to investigate temperature-dependent changes in the viscosity of Jincheng orange pomace pectin,prepared by the traditional acid extraction method,under various conditions of pectin concentration,temperature,pH,sucrose concentration,NaCl concentration and Ca2+ concentration.Jincheng orange pomace pectin solution was a typical pseudo-plastic non-Newtonian fluid.Its viscosity gradually declined with increasing temperature.However,the pectin solution showed characteristics of a Newtonian fluid at 100 ℃.Its viscosity became lower at higher or lower pH values,but became higher as sucrose and Ca2+ concentration increased,and initially rose and then declined with increasing NaCl concentration.更多还原