摘要
研究金柑汁浓缩过程中温度、浓度与粘度的关系,确定了金柑浓缩汁的流变特性,同时建立浓缩动力学模型。通过回归分析发现,在研究的条件范围内,金柑浓缩汁表现为非牛顿假塑性流体;温度对粘度的影响可用阿利尼乌斯(Arrhenius)方程来表示,表现为随温度的升高,金柑浓缩汁粘度随之下降;浓度对粘度的影响可用指数方程来表示,表现为随浓度升高,金柑浓缩汁粘度随之增大。推导出温度和浓度对金柑浓缩汁粘度综合影响的数学模型方程式,为实现金柑浓缩汁产业化生产提供理论依据。
The relationship between temperature, concentration and viscosity of the kumquat juice, during the concentration process were studied, according to which the rheological properties of concentrated kumquat juice were decided, together with the establishment of the condensed dynamic model. Regression analysis showed that the concentrated kumquat juice belonged to non-Newtonian pseudoplastic fluid under the conditions of the study, the relationship between temperature and viscosity of concentrated kumquat juice could be expressed as Arrhenius equation, that with the increase of temperature, the viscosity of concentrated kumquat juice decreased, and the relationship between concentration and viscosity could be expressed as an index equation, that with the rise of concentration of kumquat juice, the viscosity of concentrated kumquat juice increased. The mathematical model equation of the combined effects of the temperature and concentration on the viscosity of kumquat juice was deduced, which provided a theoretical basis to achieve the industrial production of concentrated kumquat juice.
出处
《热带作物学报》
CSCD
北大核心
2014年第3期590-594,共5页
Chinese Journal of Tropical Crops
基金
福建省农产品(果蔬)加工工程技术研究中心资助项目(No.2009N2002)
关键词
金柑汁
浓缩
流变特性
粘度
Kumquat juice
Concentration
Rheological property
Viscosity
作者简介
刘友锦（1989年-），男，硕士研究生；研究方向：农产品加工技术。
通讯作者（Correspondingauthor）：张怡（ZHANGYi），E-mail：zyifst@163．com。
