Kumar R, Manjunatha S, Kathiravan T, Vijayalakshmi S, Nadanasabapathi S, Raju P S
Food Engineering and Packaging Division, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570 011 India.
Fruits and Vegetable Technology Division, Defence Food Research Laboratory, Siddarthanagar, Mysore, 570 011 India.
J Food Sci Technol. 2015 Sep;52(9):5611-20. doi: 10.1007/s13197-014-1671-5. Epub 2014 Dec 10.
The rheological properties of inulin solution was investigated at different solid content (Xs) ranging from 1 to 12 % at wide range of temperatures ranging from 10 to 85 °C. The rheological parameter shear stress was measured upto a shear rate of 300 s(-1) using concentric cylinders attachment by controlled stress rheometer. The investigation showed that the inulin solution behaved like Newtonian liquid and viscosity (η) was in the range 2.0998 to 3.2439 mPa s depending upon the concentration and temperature studied. The temperature dependency of Newtonian viscosity of inulin solution was described by Arrhenius equation (r > 0.88, p < 0.05) and activation energy (Ea) for viscous flow was in the range 2.111 to 3.013 kJ/mol depending upon the solid content studied. The flow activation energy (Ea) of inulin solution was significantly (p < 0.05) affected by solid content and described by exponential type equation (r = 0.9646, rmse% = 1.07, p < 0.001). Effect of solid content on Newtonian viscosity was described by linear as well as power law models depending upon the temperature studied. The combined effect of temperature and solid content on Newtonian viscosity of inulin solution was described by power law type equation and represented as η = 0.8835* (Xs)(0.0731) *Exp(296.410/T), (r = 0.9538, p < 0.001, rmse% = 0.15) Where η is Newtonian viscosity in mPa s, Xs is solid content in % and T is temperature in Kelvin (K).
在10至85°C的宽温度范围内，研究了不同固含量（Xs）（范围为1%至12%）下菊粉溶液的流变特性。使用控制应力流变仪的同心圆筒附件，在高达300 s⁻¹的剪切速率下测量流变参数剪切应力。研究表明，菊粉溶液表现得像牛顿液体，粘度（η）根据所研究的浓度和温度在2.0998至3.2439 mPa·s范围内。菊粉溶液牛顿粘度的温度依赖性由阿伦尼乌斯方程描述（r > 0.88，p < 0.05），粘性流动的活化能（Ea）根据所研究的固含量在2.111至3.013 kJ/mol范围内。菊粉溶液的流动活化能（Ea）受固含量的显著影响（p < 0.05），并由指数型方程描述（r = 0.9646，均方根误差% = 1.07，p < 0.001）。根据所研究的温度，固含量对牛顿粘度的影响由线性模型以及幂律模型描述。温度和固含量对菊粉溶液牛顿粘度的综合影响由幂律型方程描述，并表示为η = 0.8835 * (Xs)(0.0731) * Exp(296.410/T)，（r = 0.9538，p < 0.001，均方根误差% = 0.15），其中η是以mPa·s为单位的牛顿粘度，Xs是以%为单位的固含量，T是以开尔文（K）为单位的温度。
