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

研究了刚性三螺旋多糖裂叶多糖(SPG)在各向同性、两相和完全各向异性相中的水溶液的流变性。当SPG溶液通过这三个阶段时，稳态剪切行为和动态流变行为都发生了显着变化。各向异性SPG液晶样品的定常剪切流动在低剪切速率下表现出剪切增厚现象，这归因于剪切诱导的胆甾相向向列相转变。第一法向应力差和瞬时流变学实验表明，在所考察的剪切速率范围内，SPG液晶中没有或可以忽略指向矢翻滚。此外，SPG液晶在停止流动后的应力松弛与松弛时间和预剪切速率成反比。停流后的小幅度振荡测量表明，SPG液晶的复数模数随时间而减小，这可能与停流后分子取向的增加有关。从滞留长度的角度讨论了停流后复数模数的变化，用时移照相分析(TLPA)观察了烘焙过程中周糊视觉形状的变化，并研究了烘焙前后周糊的流变特性。用差示扫描量热法(DSC)研究了饼干的微观结构及其热性能。对米饭的动态粘弹性和力学性能进行了评价。

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.