*2.16. Research on Rheological Properties of Honeys*

The crystal structure is a valuable source of information about honey. The rheological properties of honey indicate the characteristics of their origin and quality. The possibility of crystal formation and the observation of their behavior with the use of birefractive interferometry and computer image analysis can present the quantitative characteristics of the honey crystal structure used for its assessment. The analyses take into account standard stereological parameters, such as the number of identified objects and average values surface area, circumference and maximum diameter of crystals. In addition, the numerical distribution of crystals with regard to the maximum diameter is analyzed. They can be used both to identify its origin and for other purposes, e.g., to determine the rheological properties of crystallized honey [157–159].
