蜂蜜流变特性及其质量鉴定

Research on Rheological Characteristics of Honeys and Sucrose Solution and Methods of Purity Identification of Honeys

摘要: 对紫云英蜂蜜和白砂糖溶液以及二者的混和液进行流变试验,建立了流变体模型(New-ton)。并就温度和浓度对粘度的影响进行分析,提出采用测粘度的方法鉴别紫云蜜是否掺水和掺糖。

Abstract: A seris tests on Chinese Milk Vetch Honey, sucrose solution and their mixtures were done. A Newton Model was established to reveal their Theological characteristics. The tests showed that the characteristics of viscosity variation were different among honey, sucrose solution and their mixtures. That means the purity of honey can be identified by measuring its relative viscosity.