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European Food Research and Technology

, Volume 222, Issue 3–4, pp 439–442 | Cite as

Rheological behaviour of Galician honeys

  • Diego Gómez-Díaz
  • José M. Navaza
  • Lourdes C. Quintáns-Riveiro
Original Paper

Abstract

In the present paper, rheological behaviour of different Galician honeys (north-west of Spain) with the specific designation “miel de Galicia” (Galician honey) has been analysed to classify this food such as a Newtonian or non-Newtonian fluid. To carry out this study, a rotational viscosimeter has been used to analyse the effect of time and shear rates upon the apparent viscosity. Measurements have been carried out at 25 °C. The work developed in the present paper indicates that Galician honeys have a pseudoplastic behaviour in all cases when low values of shear rate are applied. For this reason, Ostwald model (power law) to correlate pseudoplastic behaviour has been used to fit experimental data with acceptable results.

Keywords

Shear Rate Sugar Content Rheological Behaviour Apparent Viscosity Behaviour Index 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Notes

Acknowledgement

Financial support from the Regional Government (Xunta de Galicia) to our work (PGIDIT03TAM20902PR) is gratefully acknowledged

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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Diego Gómez-Díaz
    • 1
  • José M. Navaza
    • 1
  • Lourdes C. Quintáns-Riveiro
    • 1
  1. 1.Department of Chemical Engineering, ETSEUniversity of Santiago de CompostelaSantiago de CompostelaSpain

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