Abstract: Based on previous researches, three important results relating to the rheological characteristics of honeys were obtained, namely: 1) The influence of water content on viscosity of honey is very significant and the water conent is the most important factor to determie the quality of domestic honeys. 2) The Newtonian model is confirmed as the rheo-logical model for domestic honeys rather than the Bingham model. 3) The water content-temperature-viscosity graph is established so as to fully describe the interrelations among water content, temperature and viscosity for honeys.

Key words: Honey Rheological Model Water Content-Temperature-Viscosity Graph