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

刚性三螺旋多糖裂褶菌多糖（SPG）水溶液在各向同性、双相和完全各向异性相中的流变学性质。当SPG溶液通过三相体系时，其稳态剪切和动态流变行为均发生显著变化。各向异性SPG液晶样品在低剪切速率下表现出剪切增稠现象，这是由于剪切诱导的液晶向液晶转变。第一法向应力差和瞬态流变实验表明，在所研究的剪切速率范围内，SPG液晶中的指向矢翻滚是不存在的或可以忽略的。此外，SPG液晶在流动停止后的应力松弛表现出松弛时间与预剪切速率之间的反比关系。流动停止后的小振幅振荡测量显示SPG液晶的复数模量随时间降低，这可能与流动停止后分子取向的增加有关。用链长的概念讨论了流动停止后复模量的变化，用时间推移照相分析（TLPA）观察了稠膏在烘烤过程中外观形态的变化，并研究了稠膏在烘烤前和烘烤过程中的流变特性。用DSC研究了饼干的微观结构和热性能。研究了米饭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.