Chemical Composition and Temperature Influence on the Rheological Behaviour of Honeys |
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| Authors: | Mircea Oroian Sonia Amariei Isabel Escriche Ana Leahu Cristina Damian Gheorghe Gutt |
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| Affiliation: | 1. Faculty of Food Engineering, Stefan cel Mare University, Suceava, Romaniam.oroian@fia.usv.ro;3. Faculty of Food Engineering, Stefan cel Mare University, Suceava, Romania;4. Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universidad Politécnica de Valencia, Valencia, Spain |
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| Abstract: | The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32–42 g/100 g honey), glucose (24–35 g/100 g honey), sucrose (0.0–3.4 g/100 g honey)]; concentrations (79–83 °Brix), and moisture levels (16–19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40°C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G″) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content. |
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| Keywords: | Honey Viscosity Viscoelasticity Polynomial model |
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