| 刘红娜,岑怿萌,闫立奇,张哲川,丁波,杨具田.不同温度和剪切速率下酥油的流变特性分析研究[J].中国粮油学报,2025,40(8):148-154 |
| 不同温度和剪切速率下酥油的流变特性分析研究 |
| Analysis and Study on the Temperature Dependence of Shear Rheological Properties of Different Varieties of Ghee |
| 投稿时间：2024-11-06 修订日期：2025-04-02 |
| DOI： |
| 中文关键词: 不同品种酥油 流变特性 温度 剪切速率 储能模量 损耗模量 |
| 英文关键词:Different varieties of Ghee Rheological Properties Temperature Rate of Shear Storage Modulus Loss Modulus |
| 基金项目:中央高校基本科研业务费专项资金项目资助项目（31920240098）;甘肃省教育厅青年博士支持项目（2025QB-010） |
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| 中文摘要: |
| 酥油在高原地区被作为抵御高寒高海拔重要的能量来源，但酥油的品质不稳定且利用率不高从而限制了其在品质改良、新产品开发以及对生物活性成分提取的应用。本研究旨在探究不同温度和剪切速率下不同品种酥油的流变特性。选取来自于甘肃省甘南牧区的牦牛、犏牛、奶牛酥油样品，分别在5 ℃、25 ℃、35 ℃时对酥油样品的稳态和动态剪切流变性进行测定。通过改变剪切速率从0.01 S-1到100 S-1来评估酥油的稳态剪切性能，改变频率扫描从0.01 rad/s到100 rad/s来评估酥油的动态剪切性能。结果表明：在所选定的3个温度下，随剪切速率的增加酥油样品都表现出非牛顿剪切稀化的行为。随剪切速率和温度的增加所有酥油样品的剪切黏度都呈下降趋势，表明酥油的剪切黏度对温度具有高度依赖性。频率扫描表明在物理状态方面，酥油质地柔软，随着温度的升高其储存模量（弹性）G’和损耗模量（黏性）G’’都呈下降趋势。此外，在35 ℃时，牦牛酥油的整体稳定性比犏牛酥油和奶牛酥油更优良。本研究表明了酥油具有非牛顿流体性质，其流变特性对温度有高度的依赖性，为酥油在产品开发和品质定向改良提供理论依据。 |
| 英文摘要: |
| Ghee?is?used?as?an?important?source?of?energy?in?the?highlands?to?withstand?the?cold?and?high?altitude.?However,?the?unstable?quality?and?low?availability?of?ghee?limit?its?application?in?quality?improvement,?new?product?development,?and?bioactive?ingredient?extraction.?This?study?aimed?to?explore?the?rheological?properties?of?different?varieties?of?ghees?at?different?temperatures?and?shear?rates.?Three?varieties?(Yak?ghee,?Cattle-yak?ghee,?and?Holstein?ghee)?of?ghee?from?Gannan?pastoral?area?in?Gansu?Province?were?selected,?and?the?steady?state?and?dynamic?shear?rheological?properties?of?the?three?types?of?ghee?were?determined?at?5?℃,?25?℃,?and?35?℃,?respectively.?The?steady-state?shear?properties?of?ghee?were?evaluated?by?varying?the?shear?rate?from?0.01?S-1?to?100?S-1.?The?dynamic?shear?properties?of?ghee?were?evaluated?by?changing?the?frequency?scan?from?0.01?rad/s?to?100?rad/s.?The?results?showed?that?at?the?three?selected?temperatures,?all?three?types?of?ghee?exhibited?non-Newtonian?shear?thinning?behavior?as?the?shear?rate?increased.?The?shear?viscosity?of?the?three?types?of?ghee?decreased?as?the?shear?rate?and?temperature?increased,?indicating?a?high?dependence?of?ghee?shear?viscosity?on?temperature.?Frequency?scanning?showed?that?in?terms?of?physical?state,?the?texture?of?ghee?was?soft.?With?the?increase?in?temperature,?The?storage?modulus?(elasticity)?G?'and?the?loss?modulus?(viscosity)?G'are?decreasing.?In?addition,?the?overall?stability?of?yak?ghee?was?better?than?that?of?Cattle-yak?ghee?and?Holstein?ghee?at?35?℃.?This?study?shows?that?ghee?has?non-Newtonian?fluid?properties,?and?its?rheological?characteristics?are?highly?dependent?on?temperature,?which?provides?a?theoretical?basis?for?ghee?in?product?development?and?quality?directional?improvement. |
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