Rheology of selected Australian honeys

被引：87

作者：

Bhandari, B ^{[1
]}

D'Arcy, B ^{[1
]}

Chow, S ^{[1
]}

机构：

[1] Univ Queensland, Sch Land & Food, Gatton Coll, Gatton, Qld 4345, Australia

来源：

JOURNAL OF FOOD ENGINEERING | 1999年 / 41卷 / 01期

关键词：

D O I：

10.1016/S0260-8774(99)00078-3

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The viscosity property of seven varieties of commercial Australian honeys (yellow box, tea tree, leatherwood, red gum, iron bark, strawberry clover and creamed) were analysed over a range of temperatures (4-30 degrees C). All of these honey varieties exhibited Newtonian behaviour. The temperature effect on the viscosity followed an Arrhenius-type relationship. The activation energy ranged from approx. 1250-1850 J/g mole. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：65 / 68

页数：4

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