[1]陈桂云,吴威,陈坤杰.温度、水分和掺假对蜂蜜黏度的影响[J].南京农业大学学报,2018,41(3):570-576.[doi:10.7685/jnau.201708001]
 CHEN Guiyun,WU Wei,CHEN Kunjie.Effects of temperature, moisture content and adulteration on honey viscosity[J].Journal of Nanjing Agricultural University,2018,41(3):570-576.[doi:10.7685/jnau.201708001]
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温度、水分和掺假对蜂蜜黏度的影响()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
41卷
期数:
2018年3期
页码:
570-576
栏目:
出版日期:
2018-05-15

文章信息/Info

Title:
Effects of temperature, moisture content and adulteration on honey viscosity
作者:
陈桂云 吴威 陈坤杰
南京农业大学工学院, 江苏 南京 210031
Author(s):
CHEN Guiyun WU Wei CHEN Kunjie
College of Engineering, Nanjing Agricultural University, Nanjing 210031, China
关键词:
蜂蜜黏度温度水分掺假
Keywords:
honeyviscositytemperaturemoistureadulteration
分类号:
O657
DOI:
10.7685/jnau.201708001
摘要:
[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。
Abstract:
[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.

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备注/Memo

备注/Memo:
收稿日期:2017-08-02。
基金项目:江苏省农机局农机基金项目(GXZ11002)
作者简介:陈桂云,副教授,博士,研究方向为农产品检测,E-mail:chgy93@gmail.com。
通信作者:陈坤杰,教授,博导,E-mail:chenkunjie@njau.edu.cn。
更新日期/Last Update: 1900-01-01