作　　者： (武运）; (苗森）; (王璐）; (王小标）; (张珍珍）; (夏俊芳）;

机构地区： 新疆农业大学食品科学与药学学院，乌鲁木齐830052

出　　处： 《中国食品学报》 2017年第6期67-74,共8页

摘　　要： 研究了不同浓度的生鲜马乳在不同温度条件下的流变学特性,建立动力学模型方程。在研究的温度、固形物含量和pH值条件范围,生鲜马乳属于非牛顿流体中的胀塑性流体。回归分析结果表明,阿伦尼乌斯方程模型η=K0exp(Ea/RT)能较好地反映温度对生鲜马乳黏度的影响;指数函数模型η=K2exp(A2C)能较好地反映固形物含量对生鲜马乳黏度的影响;二次多项式函数模型η=K3X2+K4X+K5能较好地反映pH值对生鲜马乳黏度的影响。推导并构建温度、固形物含量和pH值对生鲜马乳黏度综合影响的动力学模型数学方程式η=[(-9×10-5)X2+0.0004X+0.0015]2 089e-1.3196Cexp(3.3787e0.1786C/RT),为生鲜马乳的收购、产业化生产条件的控制以及生产设备的设计提供理论依据。 The rheological properties of fresh mare＇s milk with different solid content at different temperatures were studied, and the dynamic model equation was established. The results showed that fresh mare＇s milk was dilatant fluid.The results of regression analysis demonstrated that the effects of temperature on the viscosity of fresh mare ＇s milk could be reflected by the arrhenius equation model η = k0exp（Ea/RT）. The effects of solid content on the viscosity of fresh mare＇s milk could be reflected by the exponential model η = K2exp（A2C）. The effects of pH value on the viscosity of fresh mare＇s milk could be reflected by the Quadratic polynomial model η=K3X2＋K4X＋K5. The combined effects of temperature, solid content and pH value on the viscosity of fresh mare＇s milk was obtained, and the kinetic model equation of η=[（-9×10-5）X2＋0.0004X＋0.0015] 2089e-1.3196Cexp（3.3787e0.1786C/RT） was established, which could provide a theoretical basis for acquisition of fresh horse milk, controlling the production conditions and production equipment design.

关 键 词： 生鲜马乳 流变特性 黏度 动力学模型