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目的研究琼胶的静态流变性质和动态流变性质。方法采用MCR101型流变仪测定流变学性质;质构仪测定胶凝性质。结果与结论琼胶溶液是一种剪切变稀的假塑性流体,其表观粘度随质量分数的增加逐渐增加;温度对琼胶溶液粘度的影响符合Arrhenius模型,琼胶溶液在不同的温度下触变性不同;电解质及蔗糖均会导致溶液的粘度降低。琼胶溶液表现出弱凝胶的特性。琼胶溶液形成的凝胶是一种热可逆的冷致凝胶,其胶凝点远低于熔化点,温差为55℃;凝胶强度在一定的时间区域内,随时间的延长逐渐增大;电解质使琼胶的凝胶强度显著降低,少量蔗糖使琼胶的凝胶强度升高。
Objective To study the static rheological and dynamic rheological properties of agar. Methods The rheological properties were determined by MCR101 rheometer. The gelling properties were measured by the texture analyzer. RESULTS AND CONCLUSION Agar solution was a shear-thinned pseudoplastic fluid, and its apparent viscosity increased with the increase of mass fraction. The influence of temperature on the viscosity of Agar solution accorded with Arrhenius model. The agar solution was heated at different temperatures Thixotropy is different; electrolyte and sucrose will cause the viscosity of the solution to reduce. Agar solution shows weak gel properties. Gel gel solution is a thermally reversible cold gel, the gel point is much lower than the melting point, the temperature difference is 55 ℃; gel strength in a certain time region, with the gradual increase in the increase ; Electrolyte gel strength significantly reduced agar, a small amount of sucrose agar gel strength increased.