文献类型： 外文期刊

作者： Wang Chao ¹ ; Xu Mei ¹ ; Zhu Yu-peng ¹ ; Qiao Yu ² ; Liang Ting-ting ¹ ;

作者机构： 1.Hubei Univ Technol, Coll Bioengn, Key Lab Fermentat Engn, Minist Educ, Wuhan 430068, Peoples R China

2.Hubei Acad Agr Sci, Hubei Agr Sci & Technol Innovat Ctr, Agr Products Proc Subcenter, Wuhan 430064, Peoples R China

关键词： konjac glucomannan;shear rheological behavior;non-linear change tendencies;concentration effect;temperature effect

期刊名称：ADVANCES IN MECHANICAL ENGINEERING, PTS 1-3

ISSN： 1660-9336

年卷期： 2011 年 52-54 卷

页码：

收录情况： SCI

摘要： Konjac glucomannan (KGM) belongs to pseucloplastic fluid. Remarkable non-linear change tendencies of shear rheological behavior of KGM were detected through analysis of the correlation of viscosity (eta)-shear rates and shear stress-shear rates respectively, and its shear rheological curves conformed to the Power Law (tau=KDn). The change tendencies of viscosity factor (K) and flow index (n) correlated with concentration and temperature were also obtained, the curves can be fitted by power and quadratic polynomial equation respectively. The acquired non-linear correlation curves of K and n can provide reliable foundation for rational applications of KGM in food industry and its grade estimation.