槐花蜂蜜的流变性能

Rheological Property of Pagoda Honey

采用ＮＤＪ－７９型旋转粘度计测定了不同水份含量的山东槐花蜜在３０℃～７０℃温度范围内的流变特性，并考察了水份含量和温度对其粘度的影响规律，回归出了二者对粘度影响的经验方程。结果表明在所考察的范围内，槐花蜜为假塑性流体，符合幂律方程的τ＝Ｋγｎ；温度对其表观粘度的影响符合Ａｒｒｈｅｎｉｕｓ方程；水份含量对槐花蜜的表观粘度和流体性质的影响显著，含水量越少，非牛顿性越显著；反之牛顿性越显著。表观粘度与温度和水份符合经验式ηａ，１００＝２．８４９５２×１０－１０×ｅｘｐ（４９７６．４３／Ｔ）×Ｗ－３．０２１７２。据此可在一定范围内预测蜂蜜的粘度和流变特性。

The rheological property of pogoda honey produced in Shandong provance was investigated using a coaxial cylinder NDJ-79. The honey is a kind of pseudoplastic fluid and can be described by the equation τ= K γn. The effects of water content and temperature wrer also studied. A correlation was developed in terms of water content at 100℃: ηa,100 = 2.84952 × 10-10×exp (4976.43) × w-3.02172.