花生油高频剪切黏度超声检测
TS221%TQ645; 为对多次高温加热食用油品质进行评价,以反复煎炸花生油为研究对象,基于超声水平剪切波(SH波)在固体/黏弹性液体界面的复反射系数与液体黏弹性模量、黏度系数等关系模型,以固体/空气界面为参考,采用固/气、固/液界面回波对比方法,测量了不同劣化状态花生油在室温时的剪切黏度,并与流变仪测试结果进行比较.结果 表明,超声SH波与流变仪均很好地反映了样品黏度随加热次数的变化关系.研究证明超声方法在线评价油品劣化状态具有可行性....
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| Veröffentlicht in: | 中国油脂 2020, Vol.45 (1), p.121-125 |
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| container_title | 中国油脂 |
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| creator | 胡润润 李盎然 莫润阳 |
| description | TS221%TQ645; 为对多次高温加热食用油品质进行评价,以反复煎炸花生油为研究对象,基于超声水平剪切波(SH波)在固体/黏弹性液体界面的复反射系数与液体黏弹性模量、黏度系数等关系模型,以固体/空气界面为参考,采用固/气、固/液界面回波对比方法,测量了不同劣化状态花生油在室温时的剪切黏度,并与流变仪测试结果进行比较.结果 表明,超声SH波与流变仪均很好地反映了样品黏度随加热次数的变化关系.研究证明超声方法在线评价油品劣化状态具有可行性. |
| doi_str_mv | 10.12166/j.zgyz.1003-7969/2020.01.026 |
| format | Article |
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| source | Directory of Open Access Journals |
| title | 花生油高频剪切黏度超声检测 |
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