Comparative Study of Rheological Characterization and Classification of Honeys with Their Physicochemical Properties

Anidiobu, Vincent Okechukwu; Nwalor, J.; Babalola, F. U.

doi:10.18178/ijfe.5.4.268-275

Cited by 3 publications

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“…There are many works dealing with the problem of honey adulteration [ 7 , 14 , 15 , 16 , 17 ] and less works, where the knowledge of rheology is used for this purpose [ 11 , 18 , 19 , 20 , 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey

et al. 2021

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Heather honey is a valuable and rheologically special type of honey. Its above-average selling price may motivate its intentional violation with a mixture of honey from another botanical origin, the price of which is lower on the market. This work deals with the rheological properties of such devalued heather honey in order to determine the changes in the individual rheological parameters depending on the degree of dilution of the heather honey. For this purpose, a differently diluted heather honey sample series was created and the following rheological parameters were determined: hysteresis area, n-value, yield stress (τ0), parameter B (Weltman model), parameter ϕ, or parameter C (model describing the logarithmic dependence of the complex viscosity on the angular frequency). Part of the work was research into whether the set parameters can be used as comparative parameters. It was found that the hysteresis area does not appear to be a suitable relative comparison parameter due to the high variability. The parameters that appear to be suitable are the relative parameters n-value and the parameter ϕ, which showed the greatest stability. The change in the determined rheological parameters is, depending on the degree of dilution, non-linear with a step change between the samples containing 40% (w/w) and 60% (w/w) of a heather honey.

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Section: Introductionmentioning

confidence: 99%

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey

et al. 2021

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“…Honey is sought for its nutritional and medicinal properties (James et al, 2009), and its viscosity is primarily influenced by its composition and temperature (Afonso et al, 2018). The balance of organic acids, phenolic compounds, minerals, proteins, colloids, monomers, oligomers and water content in honey control its compositional and structural orientation (Anidiobu, 2019). Rheological data is an intrinsic property through which the significant uniqueness of a material may be observed (Anidiobu, 2014).…”

Section: Introductionmentioning

confidence: 99%

Honey Adulterated with Glucose Syrup: Rheological Modeling

Anidiobu

2021

Journal of Apicultural Science

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Honey's reputation for its various both nutritional and medicinal benefits and pleasant taste ensures a sustained high demand for the product all over the world. However, honey supply is quite limited and seldom meets the demand, and consequently the product commands a relatively high price and is exposed to adulteration and imitation. Honey was adulterated with glucose syrup weight of 10%, 50%, 70% and 90%, and each sample was analysed. Pure honey at ambient temperatures exhibits peculiar non-Newtonian rheological behaviour. Adulteration with glucose syrup (a Newtonian fluid) drags its viscosity towards Newtonian flow behaviour. Malcolm Cross and Ostwald-de Waele Power-Law models were used to fit the rheological data, and the former fitted better than the latter. The behaviour indices in both models increased with increasing adulteration of honey with glucose syrup. Chromatographic characterizations of honey which provides an acceptable measure of honey quality corroborated the conclusions derived from the rheological characterization of this study.

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Cell by cell pilot study of ultrasonic velocity in honey: from immature sugar solution to cell capping

Laux,

Ferrandis,

Rosenkrantz

et al. 2024

Journal of Apicultural Research

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Comparative Study of Rheological Characterization and Classification of Honeys with Their Physicochemical Properties

Cited by 3 publications

References 5 publications

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey

Honey Adulterated with Glucose Syrup: Rheological Modeling

Cell by cell pilot study of ultrasonic velocity in honey: from immature sugar solution to cell capping

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