关键词: 蜂蜜, 流变性, Newton流体, 黏度

Abstract:

The rheological properties of food (agroproducts) is the key factor to reflect the quality and physical properties
of food products and is of great importance in the research of food quality testing, processing design and development of
processing machine. This paper reviews the state of the art studies on rheological model for honey, the viscosity calculations,
microscopic viscoelastic rheology and honey viscoelasticity. The current issues for honey rheological study was summarized
in this paper and the future research to carry on was pointed out that more emphasis should be paid on the cause of honey
rheological property as well as the microscopic mechanism of honey rheological theory. Verification experiment and
updating of methodology and data processing should be conducted to discover the honey rheological causes so as to monitor
the honey quality control.

Key words: honey, rheology, Newtonian, viscosity