Influence of temperature on the viscosity of honeys was analysed in the present work. The viscosity value decreased with the increase of temperature. The effect caused by temperature in the range studied was more important in the low range of temperature, whereas at high temperature, the viscosity showed less variation. Water activity and glass transition temperature was determined to relate these characteristics. Four experimental viscosity models were checked using the experimental data to correlate the influence of temperature upon honey viscosity.

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The intrinsic viscosity and flow behaviour of aqueous solutions of different concentrations of Arabic gum were studied. The molecular weight of this polymer was calculated using the value of the intrinsic viscosity, employing both Huggins and Kramer and Mark-Houwink equations. The value of the apparent viscosity and the influence of the shear rate on the rheological behaviour of different polymer concentrations in aqueous solution were determined. The effect of temperature over the flow behaviour was also studied. The Ostwald model has been employed to fit the experimental data and model parameters have been obtained.

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