摘要
在过去研究蜂蜜流变特性的基础上,经进一步试验,解决了蜂蜜流变特性的3个重要问题:(1) 水分对蜂蜜粘度的影响极为显著。水分是决定国产蜂蜜质量的最重要的因素。(2)澄清了蜂蜜流变模型的Bing-ham体与Newton体之争,证明国产蜂蜜为Newton体。(3)建立了w-t-n图,以充分描述水分、温度与蜂蜜粘度之间的各种关系。
Based on previous researches, three important results relating to the rheological characteristics of honeys were obtained, namely: 1) The influence of water content on viscosity of honey is very significant and the water conent is the most important factor to determie the quality of domestic honeys. 2) The Newtonian model is confirmed as the rheo-logical model for domestic honeys rather than the Bingham model. 3) The water content-temperature-viscosity graph is established so as to fully describe the interrelations among water content, temperature and viscosity for honeys.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第5期9-13,共5页
Food Science
关键词
蜂蜜
流变模型
水分
温度
粘度图
Honey Rheological Model Water Content-Temperature-Viscosity Graph
