Rheological Property on Structure Changes of Food Component measured by using Rheo-Optical analyzer under a Shear and Heating -Induced Condition

刚性三螺旋多糖裂茶树（SPG）水溶液在各向同性、双相和全各向异性中的流变性能。SPG溶液经过这三个阶段后，稳态剪切和动态流变行为都发生了显著变化。各向异性SPG液晶样品在低剪切速率下的稳态剪切流表现为剪切增厚，这是由剪切诱导的胆甾向列相转变引起的。第一次法向应力差和瞬态流变实验表明，在检测的剪切速率范围内，SPG液晶中没有定向滚转或可以忽略不计。此外，SPG液晶在停止流动后的应力松弛时间与预剪切速率呈反比关系。停止流动后的小振幅振荡测量表明，SPG液晶的复模量随时间减少，这可能与停止流动后分子取向的增加有关。从链持续长度的角度讨论了流停止后复合模量的演变。用延时摄影法（TLPA）观察了面糊在烘烤过程中的视觉形状变化，并对面糊在烘烤前和烘烤过程中的流变特性进行了研究。用DSC分析了饼干的微观结构及其热性能。研究了熟米的动态粘弹性和力学性能。

The rheological properties of aqueous solutions of a rigid triple-helical polysaccharide, schizophyllan (SPG), in isotropic, biphasic and fully anisotropic phases. Both steady shear and dynamic rheological behaviors reveal remarkable changes when SPG solutions pass through the threephases. The steady shear flow exhibits shear-thickening at low shear rates for anisotropic SPG liquid crystalline samples, which is attributed to the shear-induced cholesteric to nematic transformation. The first normal stress difference and transient rheological experiments demonstrate that director tumbling is absent or negligible in SPG liquid crystals in the range of examined shear rates. Additionally, the stress relaxation of SPG liquid crystals after flow cessation shows an inverse relation between the relaxation time and pre-shear rate. Small amplitude oscillation measurements following flow cessation show decreasing complex modulus with time for SPG liquid crystals, which is probably related to an increase of molecular orientation after flow cessation. The evolutions of complex modulus after flow cessation are discussed in terms of chain persistence length.The change in visual shape of chou paste during baking observed by a time-lapse photographic analysis (TLPA) and its rheological properties were examined before and during baking. A microscopic structure of biscuit and its thermal properties by DSC was clarified. The dynamic viscoelastic and mechanical properties of cooked rice were evaluated.