| 摘要: |
| 目的 为了提高雾化效果，在蔬菜复合纸覆膜成形过程中选择最优的喷涂液组分。方法 利用安东帕高级粘度仪对30组大豆蛋白喷涂液的表观粘度进行测量，并利用分析软件对各试验结果进行二次多元回归拟合，得到优化回归方程。根据回归方程，作出三维响应面图和等高线图。结果 随着大豆蛋白浓度的增加，表观粘度逐渐增加，羧甲基纤维素钠（CMC）浓度对表观粘度没有明显影响；根据作出的三维响应面图和等高线图，可直观看出大豆蛋白浓度和CMC浓度对表面平均直径的影响显著程度。随着大豆蛋白浓度的增加，喷涂粒度逐渐增加；随着CMC浓度的增加，喷涂粒度先减小后增加。其中大豆蛋白浓度的影响更加显著。结论 研究了大豆蛋白液组分对表观粘度和粒度的影响，为后期蔬菜纸覆膜均匀一致性提供数据参考。 |
| 关键词: 大豆蛋白液 流变学 粘度 粒度 索特平均直径 |
| DOI：10.19554/j.cnki.1001-3563.2018.09.006 |
| 分类号:TB484.1；TS206.4 |
| 基金项目:天津市自然科学基金重点项目（15JCZDJC34100）；天津市高校发展基金（20130403）；天津市高等职业技术教育研究会2015年度课题（XV307） |
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| Effect of Soybean Protein Liquid Components on Apparent Viscosity and Particle Size |
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REN Shao-wei, YANG Chuan-min, HE Si-nian, GUO Jie, DONG Xiao-yun
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Tianjin University of Commerce, Tianjin 300134, China
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| Abstract: |
| The work aims to improve the effect of atomization, and select the optimal components of spraying liquid during the film forming process of the vegetable composite paper. The apparent viscosity of 30 groups of soybean protein spraying liquid was measured by Anton advanced viscosimeter, and the analysis software was used to carry out quadratic multiple regression fitting of each test result to get the optimal regression equation. According to the regression equation, the 3D response surface and contour maps were made. With the increase of the soybean protein concentration, its apparent viscosity gradually increased, while the CMC concentration had no obvious effect on the apparent viscosity. Based on the three-dimensional response surface and contour maps made, the impact significance of soybean protein concentration and CMC concentration on the surface mean diameter could be seen intuitively. With the increase of soybean protein concentration, the spray particle size increased gradually. With the increase of CMC concentration, the spray particle size decreased first and then increased. The effect of soybean protein concentration was more significant. The study on the effect of soybean protein liquid components on the apparent viscosity and particle size provides data reference for the uniform consistency of vegetable paper in the later period. |
| Key words: soybean protein liquid rheology viscosity particle size Sauter mean diameter |
