Arrhenius模型模拟蜂蜜黏度-温度-含水量变化规律

Arrhenius model to simulate the variation of viscosity-temperature-moisture content of honey

蜂蜜的黏度受温度、含水量、成分以及蜜源产地等因素的影响。本文使用DHR-2流变仪测定了20个不同含水量的洋槐蜂蜜、荆条蜂蜜、油菜蜂蜜在5℃～25℃范围内的黏度值。在该温度范围内,蜂蜜的黏度随温度升高而降低,随含水量升高而降低。温度对洋槐蜂蜜、荆条蜂蜜、油菜蜂蜜的黏度的影响都遵从Arrhenius公式。蜂蜜的黏度受温度、水分、成分以及蜜源的影响,本文提出可用Arrhenius模型方程来描述蜂蜜的黏度随温度以及水分的变化趋势,可为蜂蜜黏度数据库的建立提供参考。

The viscosity of honey is affected by factors such as temperature,water content,composition and origin of honey.In this paper,DHR-2 rheometer was used to measure the viscosity of different water contents of acacia honey,vitex honey and rape honey in the range of 5℃-25℃.The viscosity of honey decreases with increasing temperature and increasing water content in the range of 5℃-25℃.Effect of temperature on the viscosity of acacia honey,vitex honey,rape honey satisfies the Arrhenius formula.Honey viscosity was affected by temperature,moisture,composition and nectar.The Arrhenius model can be used to describe how the honey viscosity changes with the temperature and the moisture.This study provides a guidance on the database creation of honey viscosity.