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

作　　者：陆则坚[1] 郑宝东[2] 陈丽娇[2] 

机构地区：[1]福建农学院食品研究所 [2]福建农学院

出　　处：《农业工程学报》1994年第2期114-118,共5页Transactions of the Chinese Society of Agricultural Engineering

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。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.

关 键 词：蜂蜜 流变特性 纯度鉴定 粘度 

分 类 号：S896.1[农业科学—特种经济动物饲养]