Adulteration of honey represents an essential quality assurance concern in the utilisation of this natural product. Honey was serially diluted with high fructose corn syrup and analysed for its rheological profiles at 27 °C. Pure honey at ambient temperatures exhibits a peculiar non-Newtonian rheological behaviour while the behaviour of fructose syrup tends towards Newtonian. The adulteration of honey with this material drags its viscosity towards Newtonian flow behaviour. The results show that the Carreau-Yasuda model correlates the rheology of pure honey samples. Parameters of the Carreau-Yasuda model were observed to reflect the quality of the samples and thus aided their classification. Modified with the insertion of the Mark-Houwink’s relation, the Carreau-Yasuda model yielded average molecular weight data on the samples. The Structural Kinetic Model was utilised to give rheological structural information and a second independent assessment of average molecular weight from the rheograms. The average molecular weight of 202 g/mol was obtained using the Structural Kinetic model, while 205 g/mol was obtained using the amended Carreau-Yasuda model.

蜂蜜掺假代表了使用这种天然产品时的基本质量保证问题。蜂蜜用高果糖玉米糖浆连续稀释，并在 27 °C 下分析其流变学特征。纯蜂蜜在环境温度下表现出奇特的非牛顿流变行为，而果葡糖浆的行为则趋向于牛顿流变行为。掺入这种材料的蜂蜜会将其粘度拖向牛顿流动行为。结果表明，Carreau-Yasuda 模型与纯蜂蜜样品的流变学相关。观察 Carreau-Yasuda 模型的参数以反映样本的质量，从而有助于它们的分类。通过插入 Mark-Houwink 关系式进行修改，Carreau-Yasuda 模型产生了样品的平均分子量数据。结构动力学模型用于提供流变学结构信息，并根据流变图对平均分子量进行第二次独立评估。平均分子量202 g/mol 是使用结构动力学模型获得的，而 205  g/mol 是使用修正的 Carreau-Yasuda 模型获得的。