Viscosity of honey
1999
Rybak-Chmielewska, H. | Szczesna, T. (Research Institute of Pomology and Floriculture, Pulawy (Poland). Apiculture Division)
Except heather honey, the investigated honeys showed rheological properties of Newton liquids. Viscosity curves were plotted against temperature and water content. Botanical origin was found to have a relatively small effect on honey viscosity, the characteristic being more influenced by water content and temperature. Origin-related differences in viscosity were more pronounced at lower temperature (10-15 deg C). At temperature above 40 deg C water content in the range of 16,4 to 20,0 percent had likewise little effect on viscosity. When measured at 25 deg C viscosity of honey samples came within the range from 18169 to 2560 cP
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