温度、水分和掺假对蜂蜜黏度的影响

[目的]为丰富和深化蜂蜜黏度研究，对掺假蜜和掺水蜜进行了流变学试验，以研究温度、水分、掺假3因素对蜂蜜黏度的影响。[方法]对54个掺假蜜和12个掺水蜜进行了8个不同温度下的流变学试验。对试验结果进行了线性拟合和指数衰减拟合、t测验和F测验统计分析，得出了真、假蜜黏度变化的经验公式。[结果]真、假蜂蜜样本黏度-温度关系都符合Arrhenius公式，蜂蜜样本的黏度-温度、黏度-水分和黏度随温度和水分变化规律均符合指数衰减规律。[结论]Arrhenius公式中的常数与原蜜样本和掺假度有关，但不随掺假度单调变化。水分活化能和温度活化能，两者可分别定量揭示水分和温度对黏度的影响。
[Objectives] To enrich and deepen study on honey viscosity, rheology test of the true and false honey samples were designed to investigate the influence of temperature, moisture content, adulteration on honey viscosity. [Methods] Fifty-four honeys adulterated with high fructose syrup and twelve honeys mixed with distilled water underwent rheology test in eight different temperatures. Linear fitting and exponential decay fitting and also their statistical analysis including t test and F test were conducted. Empirical formulas of viscosity of the samples were obtained. [Results] The true and false honey samples were subject to Arrhenius formula and the variation of viscosity with temperature and moisture was the exponential decay law. [Conclusions] The constants in Arrhenius formula changed with honey origins and adulteration degree, but did not change monotonically with adulteration degree. The activation energy of water could be used to measure the influence of moisture content on honey viscosity and the activation energy of temperature could be used to measure the influence of temperature