慕萨莱思熬煮液流变学特性分析

Analysis of rheological properties of boiled grape juice associated with musalais process

摘要: 对不同浓度的慕萨莱思熬煮液流变学特性在不同温度下的流变学特性进行研究。结果显示,在15⁵5℃,10²5°Brix范围内,慕萨莱思熬煮液为牛顿性流体,其变化符合粘度受温度影响的阿累尼乌斯方程和受浓度影响的指数方程,受两者综合影响为η=3.3×10-7e19914e0.0056C/RT。上述结果为慕萨莱思加工工艺设计提供理论基础。

Abstract: The rheological properties of boiled liquid during Musalaisi process were firstly studied under the conditions of different temperature and Brix.The results showed that the Musalais boiling liquid was Newtonian fluid within 15 ⁵5℃ and 10 ²5° Brix.The viscosity could be expressed by Arrhenius and Index equation to describe the effect of temperature and Brix respectively on the rheological property of the boiled grape juice.The combined effect of temperature and concentration on the viscosity was expressed by the equation of η=3.3×10-7e19914e 0.0056C/RT.The finding above provided a theoretical basis for the Musalais technology design.