吴伟都,朱 慧,欧 凯,王雅琼,李言郡.搅拌型酸奶应力松驰行为的研究[J].食品安全质量检测学报,2018,9(5):993-997
搅拌型酸奶应力松驰行为的研究
Stress relaxation behavior of stirred yoghurt
投稿时间:2018-01-06  修订日期:2018-02-09
DOI:
中文关键词:  搅拌型酸奶  应力松驰  粘弹性  力学模型
英文关键词:Supported by Science and Technology Project of Analysis of Zhejiang Province (2018C37040)
基金项目:2018年浙江省分析测试科技计划项目(2018C37040)
作者单位
吴伟都 杭州娃哈哈集团有限公司研究院 
朱 慧 杭州娃哈哈集团有限公司研究院 
欧 凯 杭州娃哈哈集团有限公司研究院 
王雅琼 杭州娃哈哈集团有限公司研究院 
李言郡 杭州娃哈哈集团有限公司研究院 
AuthorInstitution
WU Wei-Du Research Institute of Hangzhou Wahaha Group Company Limited 
ZHU Hui Research Institute of Hangzhou Wahaha Group Company Limited 
OU Kai Research Institute of Hangzhou Wahaha Group Company Limited 
WANG Ya-Qiong Research Institute of Hangzhou Wahaha Group Company Limited 
LI Yan-Jun Research Institute of Hangzhou Wahaha Group Company Limited 
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中文摘要:
      目的 以搅拌型酸奶为研究对象, 建立一种应力松驰行为评价的测试方法。方法 对酸奶施加应变, 研究其松驰模量随时间的变化规律, 并对方法的实验参数进行优化, 并对市面上流行的7类搅拌型酸奶进行应力松驰行为的测试。结果 通过应变扫描确定了酸奶的线性粘弹性区域, 结合不同应变大小时的应力松驰实验结果, 最终选择1%作为酸奶应力松驰实验特性研究时的应变值; 进一步研究了不同松驰时间对松驰模量的影响, 最终选择60 min作为松驰时间。酸奶在松驰初始阶段及松驰结束时的松驰模量差异明显, 可以评判酸奶的弹性大小与松驰时间内松驰模量的损耗情况。酸奶的应力松驰行为可以通过6个Maxwell模型进行表征, 不同松驰时间下起主要作用的应力松驰特征模量与特征时间的Maxwell模型数存在明显差异。结论 通过应力松驰行为的测试可以评价搅拌型酸奶的粘弹性特性。
英文摘要:
      Objective To establish a method for determination of stress relaxation behavior of stirred yoghurt. Methods A certain strain was applied on the yoghurt and the curve of stress relaxation modulus was obtained as a function of time, and the experimental parameters were optimized and the stress relaxation behaviors of 7 kinds of popular stirred yogurt on the market were tested. Results The strain applied in the test was finally ascertained to be 1% through confirmation of linear visco-elastic region by strain sweep in combination with the results of stress relaxation properties tests under the conditions of different strains. Meanwhile, the effect of different relaxation time on the relaxation modulus was further investigated and 60 min was selected eventually as the relaxation time in the test. There were obvious differences between relaxation modulus at the initial and end time which could be used to evaluate the elasticity of yoghurt and loss of relaxation modulus in the relaxation time. In addition, the stress relaxation behavior of yoghurt could be characterized with 6 Maxwell models, and there were evident differences in the number of Maxwell models with stress relaxation characteristic time and modulus playing an important role at different relaxation time. Conclusion The viscoelasticity property of stirred yoghurt can be evaluated by the method of analysis of stress relaxation behavior.
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