Authors

Abstract

To elucidate the impact of high-pressure pulsed electric field pretreatment (HPEF) on the rheological properties of Sanbai melon juice, this study conducted experiments with two different concentrations of the juice. The objectives were to investigate the effects of HPEF pretreatment on the steady-state shear viscosity, the influence of temperature on steady-state shear viscosity, and the dynamic viscoelastic properties of Sanbai melon juice. The findings indicate the following: the shear stress of the juice increases with the shear rate, indicating that it exhibits pseudoplastic behaviour; as temperature rises, the viscosity of the juice gradually decreases; within an angular frequency range of 0.1 to 100 rad/s, both the storage modulus and loss modulus of the juice increase with increasing angular frequency. Additionally, the viscoelastic properties of the juice show a tendency to increase, and the dynamic viscoelastic properties of the juice improve with the enhancement of HPEF pretreatment parameters. The performance parameters increased, with the elastic characteristics surpassing the viscous characteristics. These results provide a theoretical foundation for the processing and utilization of Sanbai melon juice.

Abstract in English

为了解高压脉冲电场预处理（HPEF）对三白瓜汁流变特性的影响，本文对两种不同浓度的三白瓜汁进行试验，研究高压脉冲电场预处理对三白瓜汁稳态剪切黏度的影响、温度对三白瓜汁稳态剪切黏度的影响以及三白瓜汁动态黏弹性能研究。结果表明：三白瓜汁的剪切应力随着剪切速率的增加而增大，为假塑性流体；随着温度的升高，三白瓜汁所表现出的黏度值逐渐降低；在0.1-100rad/s 的角频率范围内，果蔬汁的储能模量、损耗模量均随着角频率的增加而增大，随着高压脉冲电场预处理参数的增大，果蔬汁的黏弹性能参数均呈上升趋势，弹性特征均大于黏性特征。研究结果可为三白瓜汁果汁的加工利用提供理论依据。