鱼糜流变特性的研究

Research on Rheological Behaviour for Minced Fish

摘要: 研究了三种鱼糜（鲢鱼、鲤鱼、草鱼）的流变特性，建立了流变模型，提出了鱼糜表观粘度随掺水量变化而变化的关系方程，并分析了引起这种变化的原因

Abstract: This paper presented the rheological behaviour for kinds of three minced fish, set up the rheological model. The relation between apparent viscosity of minced fish and added water was obtained, and the reason for variation of apparent viscosity with different added water was analyzed.