食品与发酵工业2011，Vol.37Issue(8)：190-194,5.
超高压与热处理对火龙果汁流变特性的影响
Comparison of Ultra-High Pressure and Heat Treatment on Rheological Property of Pitaya Juice
摘要
Abstract
The rheological properties and thixotropy properties of the pitaya juice treated at different heating temprature and different ultra-high pressure were investigated. The result showed that all the processed pitaya juice behaved as pseudoplastic fluid. At the low shear stress of 1 -30 s^-1, colloidal viscosity was decreased with the increase of treatment temperature. When the shear stress was more than 30 s^-1, the sample viscosity were essentially the same with the control one. At the different high pressure, the highest colloidal viscosity was found at 400MPa; the colloidal viscosity at 300 MPa and 450 MPa were slightly higher than the blank sample. The colloidal viscosity was almost the same with blank samples at 350 MPa. For the thixotropy properties, the blank sample and high pressure treated sampies all showed no thixotropy properties. But the samples of heat treatment behaved the thixotropy properties and the thixotropie loop area was decreased with the increase of treatment temperature.关键词
超高压/热处理/火龙果汁/流变特性Key words
ultra-high pressure/heat treatment/pitaya juice/theological properties分类
轻工纺织引用本文复制引用
严勇强,李威,刘娟,李汴生,阮征..超高压与热处理对火龙果汁流变特性的影响[J].食品与发酵工业,2011,37(8):190-194,5.基金项目
国家高技术研究发展计划（863计划）重点项目 （）
