Junzheng P., Changying J., General rheological model for natural honeys in China. Gómez-Díaz D., Navaza J.M., Quintáns-Riveiro L.C., Effect of temperature on the viscosity of honey. Gómez-Díaz D., Navaza J.M., Quintáns-Riveiro L.C., Rheological behaviour of Galician honeys. Cohen I., Weihs D., Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids.
Boussaid A., Chouaibi M., Rezig L., Missaoui R., Donsí F., Ferrari G., Hamdi S., Physicochemical, rheological, and thermal properties of six types of honey from various floral origins in Tunisia. Bhandari B., D’Arcy B., Chow S., Rheology of selected Australian honeys. Bhandari B., D’Arcy B., Kelly C., Rheology and crystallization kinetics of honey: present status. Al-Malah K., Abu-Jdayil B., Zaitoun S., Ghzawi A.A.M., Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. Ahmed J., Prabhu S.T., Raghavan G.S.V., Ngadi M., Physicochemical, rheological, calorimetric and dielectric behavior of selected Indian honey. Abu-Jdayil B., Ghzawi A.A.-M., Al-Malah K.I.M., Zaitoun S., Heat effect on rheology of light- and dark-colored honey. 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.ġ. 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 temperature dependence of viscosity was well described by the T B A K equation.
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☌ (6120 mPa All honeys showed flow independence over time and behaved as Newtonian fluids at the studied temperature and shear rate ranges. Two unifl oral honeys – heather and rosemary – and a polyflower honey were analyzed. In the present work the temperature effect on rheological properties of Portuguese honeys was studied for the fi rst time.
0 kommentar(er)
