摘要
针对蜂乳所表现出的流变性质，用旋转型粘度计，测定蜂乳在不同剪切速率下的剪切应力和表观粘度。通过回归分析，建立蜂乳在触变条件下的流变模型方程，探讨温度和剪切速率对蜂乳触变性的影响以及蜂乳的表观粘度随着剪切时间的变化规律。
At temperature between 25℃ to 45℃ ,the shear stress was determined and a rheological model was established under increasing and then decreasing the shear rate in a rotating viscosimeter.The regression analyses demonstrated that the royal jelly was a pseudoplastic flow.From the figures tested,which described the relationships between apparent viscosity and shear rate at 25℃～ 45℃ ,results could be concluded that the shear－ rate thixotropic curve became a significant hysteresis loop and the apparent viscosity decreased clearly after the royal jelly was sheared at a low temperature.With the increase of temperature,the hysteresis loop would become small and the apparent viscosity would drop a little.These results showed that the royal jelly exhibited a thixotropic behavior which was affected by the temperature.In addition,as the royal jelly was sheared at a fixed shear－ rate,its apparent viscosity would descend with increasing shear time and an index equation could be used to describe the relationship between apparent viscosity and shear time.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第4期28-31,共4页
Food Science
关键词
蜂乳
触变性
粘度
流变模型方程
变化规律
Royal jelly Thixotropic properties Viscosity Pseudoplastic behavior
