CAJ | 학술논문

采用中心组合设计和响应面分析法研究不同处理时间(16～134min)、处理温度(20～70℃)和加酶量(0.005%～0.105%,m/m)下果胶酶对甘薯浆流变学行为(屈服应力、流动性特征指数、黏稠系数)和表观黏度的影响.结果表明:未经果胶酶处理和经过果胶酶处理的甘薯浆均为非牛顿性流体、呈现假塑性同时具有屈服应力.Herschel-Bulkley模型可以较好的拟合剪切应力和剪切速率的相关性;研究发现,果胶酶处理使甘薯浆的非牛顿性流体流变行为减弱,同时其表观黏度随着果胶酶浓度的增加而逐渐降低.经过果胶酶处理后的甘薯浆的表观黏度最小值为71.56mPa·S,对应的酶浓度为0.1%,酶处理时间为70.56min,酶处理温度为42.34℃.
채용중심조합설계화향응면분석법연구불동처리시간(16～134min)、처리온도(20～70℃)화가매량(0.005%～0.105%,m/m)하과효매대감서장류변학행위(굴복응력、류동성특정지수、점주계수)화표관점도적영향.결과표명:미경과효매처리화경과과효매처리적감서장균위비우돈성류체、정현가소성동시구유굴복응력.Herschel-Bulkley모형가이교호적의합전절응력화전절속솔적상관성;연구발현,과효매처리사감서장적비우돈성류체류변행위감약,동시기표관점도수착과효매농도적증가이축점강저.경과과효매처리후적감서장적표관점도최소치위71.56mPa·S,대응적매농도위0.1%,매처리시간위70.56min,매처리온도위42.34℃.
Central composite design combined with response surface analysis was employed to explore interactive effects of pectinase treatment conditions such as treatment time (16-134 min), texture (20-70℃), enzyme dose (0.005%-0.105%) on rheological characteristics of sweet potato slurry. Results showed that both sweet potato slurry with and without pectinase treatment behaved as non-Newtonian, pseudoplastie fluid with yield stress. The correlation between shear rate and shear stress could be well fit using the Herschel-Bulkley model. Sweet potato slurry gradually lost its non-Newtonian characteristics due to pectinase treatment and its apparent viscosity decreased with the increasing of enzyme concentration. A minimum apparent viscosity of 71.56 mPa·s was observed in pectinase-treated sweet potato slurry under the optimal treatment for 70.56 min at 42.34 ℃ with an enzyme dose of 0.1%.