A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)

Oroian, Mircea; Amariei, Sonia; Escriche, Isabel; Gutt, Gheorghe

doi:10.1007/s11947-012-0893-7

Cited by 35 publications

(38 citation statements)

References 37 publications

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“…It has been concluded that crystallization is significantly affected by the botanic origin, temperature profile, and storage time. Modelling of the viscoelastic properties and their relation to moisture, palynological spectrum, and sugars have been addressed by several groups, using either domestic or European honey for study [44][45][46][47][48]. The declared objectives were correct prediction of the rheological behaviour and identification of further correlation with the botanical origin.…”

Section: Rheological Behaviourmentioning

confidence: 99%

“…The general model proposed by Oroian et al [44] to describe the viscoelastic properties of honey is a fourth-order polynomial equation, applicable to all honey types (unifloral, polyfloral, or honeydew), for a 5-40°C temperature range. Validation on a set of Spanish honey samples having 32-42% fructose, 24-35% glucose, 79-83% reducing sugars, 16-19% water, and 3.4% sucrose demonstrated a Newtonian behaviour of all samples [45].…”

Section: Rheological Behaviourmentioning

confidence: 99%

See 1 more Smart Citation

Romanian Honey: Characterization and Classification

Isopescu¹,

Josceanu²,

Colta³

et al. 2017

Honey Analysis

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Making a significant contribution to the European honey trade, Romania has been lately engaged in an exhaustive process of ensuring product conformity. Both official bodies and research groups have taken part in the efforts to establish an efficient framework for characterizing and authenticating unifloral and polyfloral honey samples produced and commercialized. Innovative contributions of different Romanian scientists to the development of simple and/or effective investigation techniques are discussed, as well as the results gained in characterizing and classifying samples according to their botanical and/ or geographical origin. Information on the honey production and commercialization in the last 25 years is also provided, as well as a sketch of the Romanian consumer profile.

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Section: Rheological Behaviourmentioning

confidence: 99%

Section: Rheological Behaviourmentioning

confidence: 99%

Romanian Honey: Characterization and Classification

Isopescu¹,

Josceanu²,

Colta³

et al. 2017

Honey Analysis

View full text Add to dashboard Cite

show abstract

“…2007; da Costa & Pereira, 2002;Kulmyrzeaev & McClements, 2000;Lazaridou et al, 2004;Mehryar et al, 2013;Oh & Yoo, 2011, Oroian et al, 2013Sopade et al, 2004;Yoo, 2004). All the above publications have one common characteristic -they make an attempt to analyse honey rheology in its liquid state.…”

Section: Rheological Properties Of Some Polish Honeys At 25°cmentioning

confidence: 99%

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Бакиер

Miastkowski

Bakoniuk³

2016

Journal of Apicultural Science

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A b s t r a c t The paper presents the results of rheological measurements conducted on three types of Polish honey: rape, multi-floral, and buckwheat honeys. The investigations involved identification of the properties of the honeys in both liquefied (by heating) as well as crystallised states. Both steady shear as well as dynamic rheological tests were performed. As a result, it was possible to show that the liquefied honeys behave like Newtonian fluids. Good agreement of the results between the rotary shear and oscillation rotary tests was observed, thus fulfilling the Cox-Mertz rule. The structure of the honeys was subjected to qualitative scrutiny by analysing photographs of the crystals taken in the conditions of shearing interferometry. The quantitative analysis was made by presenting a numerical distribution of crystal colonies with reference to the maximum dimensions of individual crystals. The geometric measurements of the crystals were carried out using analiSIS software. In the crystallised form, the media showed a thixotropic effect, and their apparent viscosity was many times higher than the dynamic viscosity in the liquid state. After plasticising by deformation with an increasing shear rate of up to 450s -1 , the equilibrium melting curves of the crystallised honeys were described by the Ostwald-de Waele model. One particular reason for the research was to show that the results obtained for the honeys crystallised by the steady shear method, were qualitatively different from the results obtained in the dynamic measurements. The Cox-Mertz rule cannot be applied for the crystallised honeys.

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“…Additionally, viscosity of the honey is an important property, affecting the movement of honey through those processing steps (Yanniotis et al ., ). Because of high sugar and low moisture contents in honey, its viscosity is consequently high and increases with decreasing temperature (Mossel et al ., ; Yanniotis et al ., ; Subramanian et al ., ; Gómez‐Díaz et al ., ; Oroian et al ., , ; Oroian, ; Bakier, ) causing some difficulties in handling and processing, as well as reducing production efficiency (Subramanian et al ., ). Therefore, it is a common practice that honey is heated to reduce its viscosity for ease of handling (Kabbani et al ., ) and improve flowability during pumping and processing.…”

Section: Introductionmentioning

confidence: 99%

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

Sakdatorn

Thavarungkul

Srisukhumbowornchai

et al. 2018

Int J of Food Sci Tech

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Summary A non‐thermal technology using magnetic field (MF) can improve flowability of honey while maintaining its physicochemical quality. Effects of MF treatment on rheological and physicochemical properties of longan honey exposed to MF for 2 h at 15 °C and 28 °C were investigated and compared with those of non‐MF samples. Increasing MF strength at 28 °C caused a reduction in firmness (P ≤ 0.05), but not in consistency, index of viscosity and cohesiveness. The effects at 15 °C were greater. Newtonian behaviour was observed for all samples. Shear stress and viscosity were significantly reduced with increasing MF strength at 15 °C (P ≤ 0.05), but less at 28 °C. pH was also decreased. Total soluble solids content was increased at both temperatures (P ≤ 0.05). Colour index was not significantly affected by MF, whereas optical density was slightly increased at high MF strengths (P > 0.05). L* values for the MF treated samples were increased (P ≤ 0.05), giving lighter and more pleasant colour to the honey. MF treatment improved overall qualities of honey.

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A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)

Cited by 35 publications

References 37 publications

Romanian Honey: Characterization and Classification

Romanian Honey: Characterization and Classification

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Improvement of rheological and physicochemical properties of longan honey by non‐thermal magnetic technique

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