摘要
采用流变仪对番茄浆料的流变性质进行测定,研究均质压力对番茄浆料粘度的影响。结果表明:番茄浆料为假塑体系,其粘度随剪切速率的增加而迅速下降。番茄浆料的粘度随均质压力的增加而增加。均质处理会影响番茄浆颗粒的大小和分布、纤维物质的性状以及番茄固形物中果胶物质的释放量,影响由番茄浆颗粒(纤维物质)聚集所形成的网状结构。
The rheological properties of tomato pulp were investigated by Rheometer. Additionally, effect of homogenization pressure on the viscosity was studied. It showed that tomato pulp was a kind of pseudoplastic system. Its viscosity decreased with the increasing shear rate and increased with the increase of homogenization pressure. Because homogenizing treatment would affect both the size and distribution of tomato particles and the properties of tomato fiber and the quantity of pectic substances releasing from solid tomato particles, and therefore the network formed by the tomato particles.
出处
《食品工业》
北大核心
2008年第6期55-56,共2页
The Food Industry
关键词
均质压力
粘度
番茄浆料
homogenization pressure
viscosity
tomato pulp
