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題 名 | 扭轉振動分析圓罐內液體食品黏度=Viscosity Evaluation of Canned Liquid Foods by Free Torsional Vibration |
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作 者 | 王峻禧; 李允中; | 書刊名 | 食品科學 |
卷 期 | 23:5 1996.10[民85.10] |
頁 次 | 頁671-680 |
分類號 | 463.9 |
關鍵詞 | 黏度; 衰減係數; Viscosity; Damping coefficient; |
語 文 | 中文(Chinese) |
中文摘要 | 將裝滿液體的密閉圓罐利用扭轉振動的方法,藉由罐內液體黏度在自由振動下影響振動程度的不同分析圓罐內之液體黏度,藉以模擬罐裝液體食品的非破壞檢測。文中以試驗設計的方法找出最佳條件的實驗裝置,於不同半徑、高度的圓罐下,以衰減係數為指標,觀察黏度對振動衰減的影響。結果發現:增加圓罐內液體黏度,圓罐振動的衰減係數會隨之增加;其結果可以黏度、半徑、高度為自變數的衰減係數歸方程式表示。利用此公式可應用於包裝食品之非破壞檢測儀器之設計。 |
英文摘要 | The damping effect of free torsional vibration could be used to evaluate the viscosity of the fluid in can and could be applied as a non-destructive quality testing method for canned liquid foods. The present work determined the best design of an apparatus by experiments study and found the relationship between the damping effect and the viscosity of fluids in can having different radii and heights by using the damping coefficient as an indicator. Results revealed that: the viscosity of the fluid in can increase with an increase in the damping coefficient. The damping coefficient could be a function of the radius and height of the can, and the viscosity of the fluid in can, and could be expressed as a regressional equation. The equation could be utilized as a design criteria for a non-destructive testing apparatus of canned foods. |
本系統中英文摘要資訊取自各篇刊載內容。