RHEOLOGICAL STUDY OF HONEY: EFFECT OF WATER CONTENT AND TEMPERATURE ON VISCOSITY

As a natural nutritious food, the rheological properties of honey are critical to its application in many fields. In this paper, the rheological model of honey was studied by using viscometer and other equipment, and the viscosity of honey at different water content and temperature was measured, and the curve fitting was carried out. The results showed that the honey was Newtonian fluid, and the viscosity increased with the increase of volume concentration and decreased with the increase of temperature. When the temperature is low and the volume fraction is high, the viscosity changes greatly. This paper innovatively proposes that Arrhenius model can be used to describe the change trend of honey viscosity with temperature, which can be used to identify honey quality and provide scientific basis for related industries.