Temperature Effect on Rheological Behavior of Portuguese Honeys

Polish Journal of Food and Nutrition Sciences

Castro Marina¹  Fernandes Luana¹  Ramalhosa Elsa C.D.¹  Magalhães Marta¹  Afonso Maria João² 

[1] Centro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300–253Bragança, Portugal;ESTIG – Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5300–253Bragança, Portugal;

关键词: honey;    rheology;    viscosity;    temperature;    Newtonian fluid;   

DOI  :  10.1515/pjfns-2017-0030

来源: DOAJ

【 摘 要 】

In the present work the temperature effect on rheological properties of Portuguese honeys was studied for the first time. Two unifloral honeys – heather and rosemary – and a polyflower honey were analyzed. All honeys showed flow independence over time and behaved as Newtonian fluids at the studied temperature and shear rate ranges. For all honeys it was found that the viscosity decreased with temperature and the rosemary honey was the one that always presented the lowest viscosity at 30°C (6120 mPa·s), 50°C (603 mPa·s) and 70°C (145 mPa·s). The temperature dependence of viscosity was well described by the K0×eAT-B$K_0 \times e^{{A \over {T - B}}} $ equation. Nevertheless, good regression coefficients were also obtained when fitting the experimental data to the Arrhenius model, showing the rosemary honey to be less temperature sensitive. The results obtained in this study are of great interest to beekeepers and industrials that handle and prepare eatable honey-based products because they will be better informed about the best type of honey to use.

【 授权许可】

Unknown