GENERAL RHEOLOGICAL MODEL FOR NATURAL HONEYS IN CHINA

Authors
PAN JZ JI CY
Citation
Jz. Pan et Cy. Ji, GENERAL RHEOLOGICAL MODEL FOR NATURAL HONEYS IN CHINA, Journal of food engineering, 36(2), 1998, pp. 165-168
Citations number
2
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
36
Issue
2
Year of publication
1998
Pages
165 - 168
Database
ISI
SICI code
0260-8774(1998)36:2<165:GRMFNH>2.0.ZU;2-R
Abstract
The viscosities of 46 varieties of Chinese natural honeys weve measure d with a rotational viscometer. It is found that the Newtonian model m ay be considered as the general rheological model for Chinese natural honeys. The relationship among water content, temperature and viscosit y for different honeys may be expressed by eta = 14.2 x 10(3) exp(-0.3 1w-0.085t). (C) 1998 Elsevier Science Limited. All rights reserved.