芒果浓缩汁的流变学特性

The Rheological Properties of Mango Concentrates

DOI：10.3969/j.issn.1673-1689.2011.01.006

中文关键词: 浓缩芒果汁 流变学特性 黏度 静态屈服应力 稳定性

英文关键词: concentrated mango juice rheological property viscosity static yield stress cloud stability

基金项目:广东省产学研究项目(2007B090100009)

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中文摘要:

研究了不同质量分数的芒果浓缩汁在不同温度下的流变学特性。回归分析发现,在研究的温度和质量分数范围内,芒果浓缩汁表现为Herschel-Bulkley流体,温度对黏度的影响可用阿伦尼乌兹方程表示,质量分数对黏度的影响可用幂函数表示,推导出了温度和质量分数对浓缩芒果汁黏度综合影响的方程。随着芒果浓缩汁质量分数的提高,体系的静态屈服应力值也增大。

英文摘要:

The manuscript studied that rheological properties of concentrated mango juice at different temperatures and different concentrations.By regression analysis,within the corresponding range of temperature and concentration,it is found that concentrated mango juice was Herschel-Bulkley fluid.The effect of temperature on concentrated mango juice viscosity could be described by Arrhenius equation.On the other hand,the effect of concentration on concentrated mango juice viscosity could be identified by a Power Index type equation.A combinational equation describing effects of both temperature and concentration on the viscosity of concentrated mango juice was suggested.With the increase in the concentration of mango juice concentrate,the static yield stress value of the juice also increased.

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