Food and Bioprocess Technology

, Volume 6, Issue 9, pp 2251–2260

A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)

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

DOI: 10.1007/s11947-012-0893-7

Cite this article as:
Oroian, M., Amariei, S., Escriche, I. et al. Food Bioprocess Technol (2013) 6: 2251. doi:10.1007/s11947-012-0893-7

Abstract

The viscoelastic parameters storage modulus (G′) and loss modulus (G″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade polynomial equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“ΔHa” and retardation “ΔHb”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade polynomial equation evolution at all temperatures. The moisture content influences all the rheological parameters.

Keywords

Honey TTS principle Vertical shift Horizontal shift Relaxation modulus 

Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

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

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