| 纳米茉香精流变性能研究 |
| |
| 引用本文： | 顾永波,肖作兵,马双双,戴水平. 纳米茉香精流变性能研究[J]. 上海轻工业高等专科学校学报, 2011, 0(1): 12-16 |
| |
| 作者姓名： | 顾永波 肖作兵 马双双 戴水平 |
| |
| 作者单位： | [1]上海香料研究所,上海200232 [2]华东理工大学生物工程学院,上海200237 |
| |
| 基金项目： | 国家973项目（2009CB226104）; 国家自然科学基金项目（20876097） |
| |
| 摘 要： | 采用ARG2 Rheometer型流变仪考察了温度对聚氰基丙烯酸正丁酯（PBCA）纳米大花茉莉香精体系流变性能的影响。主要对其进行了5～50℃的温度循环扫描,并对5℃、25℃和50℃三个温度下的纳米香精体系的流变性能进行了研究。结果发现：纳米香精的黏度曲线在温度循环扫描中基本重合,黏度与温度呈反比关系。不同温度下的纳米香精体系呈现了不同的黏弹性特征,5℃下主要呈黏性特征,25℃下则以弹性特征为主,50℃下体系由黏性特征逐渐转变为以弹性特征为主。该纳米香精符合Herschel-Bulkley流体模型,纳米香精体系经测定属于剪切变稀的假塑性流体,其表观黏度在低剪切速率时较高,随着剪切速率的增大急剧下降,在剪切速率大于1S-1纳米香精的黏度逐渐趋向平缓。
|
| 关 键 词： | 纳米香精 温度 黏度 流变学性质 |
Research on the Rheological Properties of Nano-jasmine Flavor |
| |
| GU Yong-bo,XIAO Zuo-bing,MA Shuang-shuang,DAI Shui-ping. Research on the Rheological Properties of Nano-jasmine Flavor[J]. Journal of Shanghai Institute of Technology(Natural Science), 2011, 0(1): 12-16 |
| |
| Authors: | GU Yong-bo XIAO Zuo-bing MA Shuang-shuang DAI Shui-ping |
| |
| Affiliation: | 1.Shanghai Research Institute of Frangrance and Flavour Industry,Shanghai 200232,China;2.School of Bioengineering,East China University of Science and Technology,Shanghai 200237,China) |
| |
| Abstract: | The influences of temperature on rheological behaviors of PBCA nano-flavor on ARG2 rheometer were studied.Temperature sweep test of PBCA nano-flavor was detected.The static and dynamic rheological characteristics of nano-flavor with different temperatures（5 ℃,25 ℃ and 50 ℃） were also determined.Results suggested that nano-flavor solutions presented inequable viscoelastic properties,the main feature was viscous at 5 ℃,and at 25 ℃ the elastic modulus dominated,and gradually changed from viscous to elastic characteristics at 50 ℃.It was found to be fitted to the model of Herschel-Bulkley and it belonged to kinds of shear-thinning pseudoplastic fluid.It had high viscosity at low shear rate,displayed a downward trend with the increase of shear rate,then the apparent viscosity of solution was further constant with the shear rate exceeds 1S-1. |
| |
| Keywords: | nano-flavor temperature viscosity rheological properties |
| 本文献已被 维普 等数据库收录！ |
|
