金佛手浓缩汁的流变特性研究

Rheological Behavior Research of Jinhua Fingered Citron Juice

摘要:

使用MCR-301流变仪探究了金佛手原汁及不同质量分数的真空浓缩汁于一定温度和一定剪切速率范围内的流变特性。结果表明：佛手汁与其他不含果胶的果汁一样，在一定温度、质量分数范围内属于牛顿流体；通过回归分析，发现温度对金佛手汁的黏度影响可用阿伦尼乌斯指数方程表示，质量分数对黏度的影响用指数函数表示较好，并推导出温度和质量分数对黏度综合影响的数据模型，用于指导生产。

Abstract:

The present study，the rheological properties of fingered citron juice were detected using MCR-301 Rheometer in original and different concentrated juice with defined temperature and shear rate. In our results，both original and concentrated juice behaved like other non-containing pectin juices which were classified into Newtonian fluid at defined concentration，temperature and shear rate. Through regression analysis，the effect of temperature on juice viscosity were expressed by the Arrhenius equation while the exponential function expressed the effects of concentration on viscosity was better，comparing to power function. In addition，the comprehensive effect of temperature and concentration on viscosity has been deduced with the data model. The results can direct the production.