安徽农业科学2017，Vol.45Issue(18)：3-6,4.
葡萄糖溶液流变特性研究
Study on the Rheological Properties of Glucose Solution
徐鑫 1姚日生 1邓胜松 1王君1
作者信息
- 1. 合肥工业大学生物与医学工程学院,安徽合肥 230009
- 折叠
摘要
Abstract
[Objective] To study the effects of temperature and concentration on the viscosity of glucose solution.[Method] Based on the modeling method reported in the literature,the effects of temperature and concentration on the viscosity of glucose solution were studied.[Result] A novel mathematical model between temperature & concentration and viscosity was established as μ=μ0 exp [(-282 400/T2+1 999/T-2.874)m].It was found by using extrapolation method that the theoretical water viscosity (μ0)was not equal to the standard viscosity(μ水) when m→0.1HNMR method was used to measure the association degree of hydrogen bond of water molecules in the solution,it was found that the viscosity of glucose solution was mainly depended on the relative intensity of the interaction between glucose and water.Combined with the constant of water viscosity at specific temperatures,it was suggested that there was a deviation in the constructed mathematical model:μ0 =0.410 7μH2O+0.518 8.Furthermore,the continuity equation was modified asμ={0.736exp[6.74(273/T)2-4.8(273/T)-1.94]+0.518 8}exp[(-282 400/T2+1 999/T-2.874)m] for the viscosity with temperature and concentration in glucose solution.[Conclusion] The research results can lay the theoretical basis for the preparation and processing of crystalline glucose.关键词
葡萄糖溶液/流变特性/黏度/偏差分析/氢键缔合Key words
Glucose solution/Rheological properties/Viscosity/Deviation analysis/Hydrogen bond association分类
生物科学引用本文复制引用
徐鑫,姚日生,邓胜松,王君..葡萄糖溶液流变特性研究[J].安徽农业科学,2017,45(18):3-6,4.
