热带作物学报2012，Vol.33Issue(2)：370-374,5.DOI:10.3969/j.issn.1000-2561.2012.02.030
橄榄浓缩汁流变学特性
The Rheological Properties of Olive Concentrated Juice
陈婕 1郭泽镔 1张帆 1郑宝东1
作者信息
- 1. 福建农林大学食品科学学院,福建福州350002
- 折叠
摘要
Abstract
The rheology for olive conccntrated juice WaS determined and its rheological eurve was plotted using a senior rheometer MCR301 and a coaxial cylinder viscometer NDJ-7．The results indicated that(Jlive concentrated juice，having the rheologieal equation y=10．234x0.5608 with the theological index n of less than 1,behaved as non—Newtonian pseudo—plastic fluid in the measuring range．It was shown that the arrenitus equation could be used to reflect the effect of temperature on olive concentrated juiee viscosity．The mathematical model η=Bexp
(AC) well reflected the effect of concentration，while the model η=K1exp(EJRr+K2C+K3C2)was shown the etiect of temperature and concentration，Oil olive concentrated juiee viscosity respectively．These regression models could be used to predict and control the viscosity of olive concentrated juiee under various conditims in Dractical production.关键词
橄榄/浓缩汁/流变学特性Key words
Olive；The concentrated juice；Rheological properties分类
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陈婕,郭泽镔,张帆,郑宝东..橄榄浓缩汁流变学特性[J].热带作物学报,2012,33(2):370-374,5.
