Temperature Effect on Rheological Behavior of Portuguese Honeys
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 t...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2018-09-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0030/pjfns-2017-0030.xml?format=INT |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832570522631667712 |
|---|---|
| author | Afonso Maria João Magalhães Marta Fernandes Luana Castro Marina Ramalhosa Elsa C.D. |
| author_facet | Afonso Maria João Magalhães Marta Fernandes Luana Castro Marina Ramalhosa Elsa C.D. |
| author_sort | Afonso Maria João |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-b5ae976784264bb09e3677c4ddcb1e4a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2018-09-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-b5ae976784264bb09e3677c4ddcb1e4a2025-02-02T15:26:07ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-09-0168321722210.1515/pjfns-2017-0030pjfns-2017-0030Temperature Effect on Rheological Behavior of Portuguese HoneysAfonso Maria João0Magalhães Marta1Fernandes Luana2Castro Marina3Ramalhosa Elsa C.D.4ESTIG – Polytechnic Institute of Bragança, Campus de Stª Apolónia, Apartado 1172, 5300–253Bragança, PortugalCentro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300–253Bragança, PortugalCentro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300–253Bragança, PortugalCentro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300–253Bragança, PortugalCentro de Investigação de Montanha (CIMO)/School of Agriculture, Polytechnic Institute of Bragança, Campus de Stª Apolónia, 5300–253Bragança, PortugalIn 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.http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0030/pjfns-2017-0030.xml?format=INThoneyrheologyviscositytemperatureNewtonian fluid |
| spellingShingle | Afonso Maria João Magalhães Marta Fernandes Luana Castro Marina Ramalhosa Elsa C.D. Temperature Effect on Rheological Behavior of Portuguese Honeys Polish Journal of Food and Nutrition Sciences honey rheology viscosity temperature Newtonian fluid |
| title | Temperature Effect on Rheological Behavior of Portuguese Honeys |
| title_full | Temperature Effect on Rheological Behavior of Portuguese Honeys |
| title_fullStr | Temperature Effect on Rheological Behavior of Portuguese Honeys |
| title_full_unstemmed | Temperature Effect on Rheological Behavior of Portuguese Honeys |
| title_short | Temperature Effect on Rheological Behavior of Portuguese Honeys |
| title_sort | temperature effect on rheological behavior of portuguese honeys |
| topic | honey rheology viscosity temperature Newtonian fluid |
| url | http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0030/pjfns-2017-0030.xml?format=INT |
| work_keys_str_mv | AT afonsomariajoao temperatureeffectonrheologicalbehaviorofportuguesehoneys AT magalhaesmarta temperatureeffectonrheologicalbehaviorofportuguesehoneys AT fernandesluana temperatureeffectonrheologicalbehaviorofportuguesehoneys AT castromarina temperatureeffectonrheologicalbehaviorofportuguesehoneys AT ramalhosaelsacd temperatureeffectonrheologicalbehaviorofportuguesehoneys |