[1]常春,王根灿,方书起,等.黄原胶发酵过程的流变学研究[J].郑州大学学报(工学版),2001,22(04):93-95.[doi:10.3969/j.issn.1671-6833.2001.04.026]
　Ivy,WANG Gencan,Fang Shuqi,et al.Rheological study of xanthan gum fermentation process[J].Journal of Zhengzhou University (Engineering Science),2001,22(04):93-95.[doi:10.3969/j.issn.1671-6833.2001.04.026]

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黄原胶发酵过程的流变学研究()

分享到：

《郑州大学学报(工学版)》[ISSN:1671-6833/CN:41-1339/T]

卷:

22卷

期数:

2001年04期

页码:

93-95

栏目:

出版日期:

1900-01-01

文章信息/Info

Title:

Rheological study of xanthan gum fermentation process

作者:

常春; 王根灿; 方书起; 等.

郑州大学化学工程学院,, 许昌工业设备安装总公司,

Author(s):

Ivy; WANG Gencan; Fang Shuqi; etc

关键词:

黄原胶;  发酵;  牛顿性流体;  非牛顿性流体

Keywords:

xanthan gum;  fermentation;  Newtonian fluids;  Non-Newtonian fluids

DOI:

10.3969/j.issn.1671-6833.2001.04.026

文献标志码:

A

摘要:

黄原胶是由黄单孢菌发酵产生的一种多糖聚合物.黄原胶在发酵过程中的流变学特性不仅影响着发酵过程中的质量、动量和能量的传递,还影响着动力学过程及最终产品的分离和性质.考察了黄原胶在SMG发酵罐中的流变学特性随发酵周期的变化,结果表明:发酵初期发酵液为牛顿性流体,随着发酵时间的延长,黄原胶浓度的积累,发酵液转变为假塑性流体,且流变学参数K,n可以描述为黄原胶浓度p的函数.

Abstract:

Xanthan gum is a polysaccharide polymer produced by the fermentation of Monosporus xanthras. The rheological properties of xanthan gum in the fermentation process not only affect the mass, momentum and energy transfer during the fermentation process, but also affect the kinetic process and the separation and properties of the final product. The rheological characteristics of xanthan gum in SMG fermentation tank with the fermentation cycle were investigated, and the results showed that the fermentation broth at the beginning of fermentation was a Newtonian fluid, and with the extension of fermentation time, the fermentation broth was transformed into a pseudoplastic fluid with the accumulation of xanthan gum concentration, and the rheological parameters K,n could be described as a function of xanthan gum concentration p.

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