Study On The Relationship Between The Rheological Characteristics Of Soybean Protein Liquid And Spray Atomization Field Characteristics

Nowadays,packaging is becoming more and more important in our lives.It is already part of our life and is reflected in our food,clothing and housing.At present,most of the packaging materials are petroleum-based packaging materials,which cannot meet the needs of sustainable development.Therefore,green,safe,degradable and recyclable vegetable paper packaging materials are favored by people,but vegetable paper does not have heat sealability.Therefore,the research in this paper is to solve the uniformity of vegetable paper coating and study the soy protein flow.The relationship between the characteristics of the variation and the characteristics of the spray atomization field is achieved for the purpose of achieving good heat sealing performance.In this paper,the uniform consistency protein film was sprayed on vegetable paper.The microscopic study of the particle size distribution and velocity field distribution of soy protein liquid droplets was based on four factors:soybean protein content,CMC content,polycarboxylate content and glycerin content.The independent variables are represented by-1,0,1,respectively,representing the low,medium,and high levels of the independent variables,and the test group is designed.Twenty-nine experimental groups were generated to establish a relationship model between the components of the soy protein mother liquor and the rheological properties.The composition viscosity curve of soybean protein solution was analyzed,and the relationship between viscosity and velocity field was established.The optimal spraying interface is obtained,and the optimal spraying viscosity coefficient range is obtained.The spray field constant velocity curve model under the influence of spraying parameters is established and analyzed,and the optimal spraying distance range is obtained,which provides the basis for the selection of spraying parameters.Firstly,the relationship model between the components of the soy protein mother liquor and the rheological properties was established.The rheological tests were carried out on 29 experimental groups using Anton Paar Advanced Rheometer?Physica MCR 301,Anton Paar?to obtain the viscosity curve.Secondly,water was used as a control group to study the sprayability of soy protein,and then a continuously changing soy protein mother liquor was selected on the viscosity curve?₁?=0.0117Pa.s,?₂=0.0393Pa.s,?₃=0.0477Pa.s,?₄=0.0586Pa.s,?₅=0.0728Pa.s?.Under the change of spray flow rate?30cc/min,40cc/min,50cc/min,60cc/min,70cc/min?,air pressure?0.08MPa,0.12MPa,0.16MPa,0.2MPa,0.24MPa?,hydraulic pressure?0.08MPa,0.12MPa,0.16 MPa,0.2 MPa and 0.24 MPa?,the measurement was carried out.The particle velocity of the soy protein mother liquor with different viscosity coefficients was tested by YAG120-NWL particle image velocimetry?PIV?,and the relationship between viscosity and velocity field was established.Finally,the relationship between the spray parameters and the velocity equivalent curve was studied by analyzing the velocity field.