刘思敏,刘嘉婷,叶坤裕,宋海燕,陈一.牛油类火锅底料食品的流变特性研究[J].包装工程,2025,(7):87-92.
LIU Simin,LIU Jiating,YE Kunyu,SONG Haiyan,CHEN Yi.Rheological Properties of Butter Hot Pot Base Food[J].Packaging Engineering,2025,(7):87-92. |
| 牛油类火锅底料食品的流变特性研究 |
| Rheological Properties of Butter Hot Pot Base Food |
| 投稿时间：2025-02-20 |
| DOI：10.19554/j.cnki.1001-3563.2025.07.011 |
| 中文关键词: 流变行为 混合物料 固含量 流动模型 平衡状态 触变性 |
| 英文关键词:rheological behavior mixed materials solid content flow model state of equilibrium thixotropy |
| 基金项目:国家重点研发计划(2022YFD2100403) |
| 作者 | 单位 |
| 刘思敏 | 湖南工业大学 包装与材料工程学院，湖南 株洲 412007 |
| 刘嘉婷 | 湖南工业大学 包装与材料工程学院，湖南 株洲 412007 |
| 叶坤裕 | 湖南工业大学 包装与材料工程学院，湖南 株洲 412007 |
| 宋海燕 | 天津科技大学 轻工科学与工程学院，天津 300457 |
| 陈一 | 湖南工业大学 包装与材料工程学院，湖南 株洲 412007 |
|
| Author | Institution |
| LIU Simin | College of Packaging and Material Engineering, Hunan University of Technology, Hunan Zhuzhou 412007, China |
| LIU Jiating | College of Packaging and Material Engineering, Hunan University of Technology, Hunan Zhuzhou 412007, China |
| YE Kunyu | College of Packaging and Material Engineering, Hunan University of Technology, Hunan Zhuzhou 412007, China |
| SONG Haiyan | College of Light Industry Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China |
| CHEN Yi | College of Packaging and Material Engineering, Hunan University of Technology, Hunan Zhuzhou 412007, China |
|
| 摘要点击次数: |
| 全文下载次数: |
| 中文摘要: |
| 目的 油类火锅底料用量逐渐增大，而油料具有温敏性和触变性，其黏度和流动性受到温度和剪切的双重影响，在灌装输送中易产生不均匀现象，进而限制其高速输送，明确物料流变特性对于高速输送灌装具有指导意义。方法 以纯牛油和香料粉末复配作为研究对象，通过旋转流变仪系统研究物料的固含量、剪切及温度等因素对其流变性的影响。结果 油料中固含量显著影响初始黏度和小剪切速率下的黏度突降温度，在1 s–1剪切速率下，50%固含量物料的黏度突降温度较纯牛油降低5 ℃左右;所有物料均满足假塑性流体特征，幂律模型和Carreau模型可较好地拟合其流变行为;混合物料在非高温(≤75 ℃)下的n均<0，固含量及温度对物料的平衡黏度、临界剪切应力、屈服应力和触变性产生不同程度的影响。结论 关键流变特性指标的确定将有助于选择输送条件和参数，优化输送的稳定性。 |
| 英文摘要: |
| The amount of oil hot pot base material is gradually increasing, and the oil has temperature sensitivity and thixotropy, so its viscosity and fluidity are affected by the double effect of temperature and shear, which is easy to produce uneven phenomenon in the filling and conveying, thus limiting its high-speed conveying. Therefore, determining the rheological characteristics of the material is essential for optimizing high-speed conveying and filling processes, as it offers critical insights. The effects of solid content, shear and temperature on the rheological properties of the mixture of pure butter and spice powder were studied by rotating rheometer system. The solid content of oil significantly affected the initial viscosity and the viscosity drop temperature at low shear rate. At 1 s–1 shear rate, the viscosity drop temperature of 50% solid content material was about 5 ℃ lower than that of pure butter. All materials met the characteristics of pseudoplastic fluid, and the rheological behavior could be well fitted by the Power law model and Carreau model. The n values of the mixed materials were all lower than 0 at non-high temperature (≤75 ℃), and the solid content and temperature had different degrees of effect on the equilibrium viscosity, critical shear stress, yield stress and thixotropy of the materials. The identification of key rheological characteristics will help to select conveying conditions and parameters and optimize the conveying stability. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
渝公网安备 50010702501716号