Determination of viscosity of some Australian honeys based on composition

被引：24

作者：

Mossel, B ^{[1
]}

Bhandari, B ^{[1
]}

D'Arcy, B ^{[1
]}

Caffin, N ^{[1
]}

机构：

[1] Univ Queensland, Sch Land & Food Sci, St Lucia, Qld 4072, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2003年 / 6卷 / 01期

关键词：

glucose; fructose; artificial honey; rheology; non-electrolyte solution;

D O I：

10.1081/JFP-120016626

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Rheological properties of four unprocessed unifloral Australian honeys (heath, tea tree, yapunya, and yellow box) and an artificial honey were analysed at 20degreesC. A model previously used to describe viscosity data of various sugar and sugar mixtures was used to describe the concentration dependence of the viscosity of honey samples with varying moisture contents. The model successfully described the sugar concentration dependence of the unadulterated and medium moisture (70-85% solids) range honey samples.

引用

页码：87 / 97

页数：11

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