The Impact of Syrup Addition on the Rheological Behavior of Honey
Assess the influence of various syrups(fruit glucose and maltose syrup)on the rheological characteristics of Zaohua Honey.Both pure Zaohua honey and honey blends with low syrup content demonstrate Newtonian behavior.As the proportion of fruit glucose syrup increases,the viscosity of the honey diminishes,while an elevation in maltose syrup content leads to an increase in viscosity.Within a syrup concentration of less than 50％at 25 ℃,there exists a proportional correlation between syrup additions and honey viscosity.The temperature-viscosity profiles of honeys with different syrup compositions manifest notable disparities within the range of 15 ℃ to 40 ℃,all adhering to the Arrhenius model.These findings emphasize the significance of studying the rheological properties of honey in contributing essential insights for qualitative and quantitative analysis of plant syrups within honey compositions.
NETL
NSTL
万方数据
维普
