Effect of Ageing on Rheological Properties and Quality of Shanxi Aged Vinegar

文献类型： 外文期刊

第一作者： Zhu, Hong

作者： Zhu, Hong;Qiu, Ju;Li, Zai-gui;Falcone, Pasquale M.;Ren, Chang-zhong

作者机构：

期刊名称：2020 INTERNATIONAL CONFERENCE ON GREEN DEVELOPMENT AND ENVIRONMENTAL SCIENCE AND TECHNOLOGY

ISSN： 1755-1307

年卷期： 2020 年 615 卷

页码：

收录情况： SCI

摘要： The quality of Shanxi aged vinegar (SAV), a famous Chinese vinegar, was improved during its special long-time ageing. SAV samples of different ageing time were analyzed by composition analysis, rheometer, and principal component analysis (PCA). Three main quality indicators of SAV, namely total acidity, soluble solids content and R ratio, and most of composition, including glucose, acetic acid, lactic acid and total polyphenols increased when ageing process prolonged. Newton function and Power law model were fitted to rheological data to investigate the rheological characters: shear viscosity, consistency coefficients and flow behavior index (n). PCA showed the viscosity of SAV had positive relationship with ageing time as well as all composition parameters. Quality including main quality indicators, composition and rheological characters was significantly differenct (p<0.05) among the SAV in different phases. Thus, the rheological method was a very useful tool to classify the quality of SAV.

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