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中国精品科技期刊2020
张斌, 吴强, 谢泽洋, 孙兰萍. 7种淀粉凝胶应力松弛特性研究[J]. 食品工业科技, 2016, (03): 101-104. DOI: 10.13386/j.issn1002-0306.2016.03.012
引用本文: 张斌, 吴强, 谢泽洋, 孙兰萍. 7种淀粉凝胶应力松弛特性研究[J]. 食品工业科技, 2016, (03): 101-104. DOI: 10.13386/j.issn1002-0306.2016.03.012
ZHANG Bin, WU Qiang, XIE Ze- yang, SUN Lan- ping. Stress relaxation characteristics of seven kinds of starch gels[J]. Science and Technology of Food Industry, 2016, (03): 101-104. DOI: 10.13386/j.issn1002-0306.2016.03.012
Citation: ZHANG Bin, WU Qiang, XIE Ze- yang, SUN Lan- ping. Stress relaxation characteristics of seven kinds of starch gels[J]. Science and Technology of Food Industry, 2016, (03): 101-104. DOI: 10.13386/j.issn1002-0306.2016.03.012

7种淀粉凝胶应力松弛特性研究

Stress relaxation characteristics of seven kinds of starch gels

  • 摘要: 将7种淀粉采用相同方法制备出凝胶块作为实验试样,经质构仪进行压缩和应力松弛实验得到流变学特性参数。利用统计分析软件进行非线性回归拟合,建立了广义Maxwell力学模型。结果表明:淀粉凝胶具有良好的压缩黏弹性力学性质,五元件广义Maxwell模型适用于模拟淀粉凝胶的应力松弛现象。通过主成分分析,应力松弛参数可归纳为两类,即凝胶粘弹特性和凝胶松弛时间。 

     

    Abstract: The parameters of mechanics and theological properties of seven different starch gel samples were investigated.In order to obtain the parameters,the texture analyzer was employed to perform the compression and the stress- relaxation test.The mechanical model of generalized Maxwell was set up by using the SPSS software to make non- linear regression. It showed that starch gels had favorable viscoelastic mechanical property during compression,the five elements of general Maxwell model can be applied to simulate the stress- relaxation phenomenon in starch gels. Through principal component analysis,stress- relaxation parameters can be summarized into two kinds,which was gel viscoelastic property and gel relaxation time.

     

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