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Rheological Aspects of Spanish Honeys

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Abstract

The purpose of this work was to investigate the rheological behavior of Spanish honeys under different conditions (at different temperatures and concentrations). All the samples were characterized to determine their physicochemical (moisture, 0Brix, pH, ash, conductivity, color, total acidity, diastase activity, 5-hydroxymethylfurfural content, sugar content) and thermal (glass transition temperature) profiles. The honeys samples (80.4–82 0Brix) behaved as Newtonian fluid; as expected, their viscosity increased with the solid content and decreased with the temperature. Two experimental viscosity models (Arrhenius and Vogel–Taumman–Fulcher) were checked using the experimental data to correlate the influence of temperature on honey viscosity. A simplified model was proposed to describe the combined effect of the temperatures and concentrations (0Brix) on the viscosity of Spanish honeys. The dynamic viscosity and complex viscosity had the same magnitude at 40 °C, 45 °C, and 50 °C for of all the samples and the Cox Merz rule could be applied at these temperatures.

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Acknowledgments

This paper was supported by the project "Knowledge provocation and development through doctoral research PRO-DOCT contract no. POSDRU/88/1.5/S/52946 ", project co-funded by the European Social Fund through Sectoral Operational Program Human Resources 2007–2013.

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Authors and Affiliations

  1. Faculty of Food Engineering, “Stefan cel Mare” University, Suceava, Romania

    Mircea Oroian, Sonia Amariei & Gheorghe Gutt

  2. Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universidad Politécnica de Valencia, Valencia, Spain

    Isabel Escriche

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  1. Mircea Oroian
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  3. Isabel Escriche
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  4. Gheorghe Gutt
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Correspondence to Mircea Oroian.

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Oroian, M., Amariei, S., Escriche, I. et al. Rheological Aspects of Spanish Honeys. Food Bioprocess Technol 6, 228–241 (2013). https://doi.org/10.1007/s11947-011-0730-4

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