A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)
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- Oroian, M., Amariei, S., Escriche, I. et al. Food Bioprocess Technol (2013) 6: 2251. doi:10.1007/s11947-012-0893-7
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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.