INFLUENCE OF TEMPERATURE AND WATER CONTENT ON THE RHEOLOGICAL PROPERTIES OF POLISH HONEYS
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):17–23
KEYWORDS
ABSTRACT
The study was aimed at investigating rheological properties of Polish honeys. In particular, the influence of water content and temperature on honey viscosity was analysed. The measurements were conducted within a wide temperature range from 260 K to 330 K. The water mass fraction in all the investigated honeys was 0.146-0.20 g/g. The rheological measurements were carried out using both cone and plate viscometer and the Searle-type system. The shear rates used were in the range of s-1. In the liquid state all the investigated honeys manifested the properties of a Newtonian fluid. It was found out that the temperature was the parameter that had the most significant effect on honey viscosity. An exponential dependence between honey viscosity and temperature and water content was determined. Making use of multiple regression it was possible to create a mathematical model to describe honey viscosity in the function of temperature and water content. The model took the following form: . The obtained dependence was verified based on the data found in literature on the subject.
ISSN:1230-0322