作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2008年第3期133-135,共3页

摘　　要： 研究了温度在20～90℃,浓度在5～55°Brix的澄清苹果汁的流变性质,发现温度对澄清果汁表观粘度影响符合阿累尼乌斯方程;当浓度低于45°Brix时,浓度对其表观粘度的影响符合幂方程和指数方程,且幂方程要优于指数方程;通过三维回归,得到了能够表达温度和浓度对果汁粘度共同影响的数学模型。 The rheological property of clarified apple juices at different concentration （5-55°Brix） and temperature （20-90℃） was studied. The effect of temperature on the apparent viscosity of clarified apple juices could be determined by the Arrhenius model; the variation of viscosity with soluble solid contents could be described by power-law type and exponential type models when the concentration under 45° Brix, and the power-law models was better, We have got the model which could show the conjunct effect of concentration and temperature by three-dimensional regression.

关 键 词： 流变性质 浓度 温度

领　　域： [轻工技术与工程] [轻工技术与工程]