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利用旋转流变仪和毛细管流变仪研究了不同葡萄糖浆溶液的粘弹性,结果表明:不同除水量的糖浆溶液的零剪切粘度(η0)呈现指数增长规律;不同PAM添加量对糖浆溶液的储能模量(G′)和损耗模量(G″)影响较大,且对G′的影响较为显著;随着PAM(聚丙烯酰胺)含量的增加,松弛时间和挤出胀大比(B)逐渐增大,糖浆溶液弹性越来越明显;其它条件相同,零剪切粘度越大,糖浆溶液的弹性效应越明显;糖浆溶液在20~80℃温度范围内粘度可逆,温度对糖浆溶液粘度的影响非常显著,且粘度变化相差可达1000倍。
The viscoelasticity of different glucose syrups was investigated by means of a rotary rheometer and a capillary rheometer. The results showed that the zero-shear viscosity (η0) of syrup solution with different water removal showed an exponential growth pattern. The storage modulus (G ’) and loss modulus (G’ ’) have a great influence on G’, and the effect on G ’is significant. With the increase of PAM content, the relaxation time and extrusion expansion ratio B), the syrup solution is more and more elastic. The other conditions are the same. The greater the zero-shear viscosity, the more obvious the elastic effect of the syrup solution. The syrup solution has a reversible viscosity within the temperature range of 20-80 ° C. The effect of viscosity is very significant, and the difference between the viscosity changes up to 1000 times.