Food and Bioprocess Technology

, Volume 6, Issue 1, pp 228–241

Rheological Aspects of Spanish Honeys

  • Mircea Oroian
  • Sonia Amariei
  • Isabel Escriche
  • Gheorghe Gutt
Original Paper

DOI: 10.1007/s11947-011-0730-4

Cite this article as:
Oroian, M., Amariei, S., Escriche, I. et al. Food Bioprocess Technol (2013) 6: 228. doi:10.1007/s11947-011-0730-4

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.

Keywords

Honey Arrhenius model Vogel–Taumman–Fulcher model Concentration temperature model Cox Merz rule 

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Mircea Oroian
    • 1
  • Sonia Amariei
    • 1
  • Isabel Escriche
    • 2
  • Gheorghe Gutt
    • 1
  1. 1.Faculty of Food Engineering“Stefan cel Mare” UniversitySuceavaRomania
  2. 2.Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA)Universidad Politécnica de ValenciaValenciaSpain

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