Rheological Properties of Honey from Burkina Faso: Loss Modulus and Complex Viscosity Modeling

Abstract

(5, 10, 15, 20, 25, 30 and 40°C). All the honeys displayed Newtonian behaviour. 17Complex viscosity and loss modulus can be predicted based on the chemical composition and 18 temperature using polynomial models (R 2 > 98.00%).

Using an automatic pulse voltammetric electronic tongue to verify the origin of honey from Spain, Honduras, and Mozambique

“…According to findings in other studies related to honey from different origins, moisture content values obtained in the present study (Table ) are in the same range as Africa (southern African from 15.3 to 21.7 g/100 g; north Africa from 14.2 to 22.1 g/100 g); southern and central American honey from 16.4 to 19.4 g/100 g; or European from 15.2 to 19.9 g/100 g . On the other hand, in other African honey, higher and lower electrical conductivity and color values were found: 4.18 mS/cm and 56 mm Pfund from Yemen; 1.98 mS/cm and 73 mm Pfund from Egypt; 0.67 mS/cm and 89 mm Pfund from Kashmir, or 0.53 mS/cm and 113 mm Pfund from Saudi Arabia …”

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

“…. The Newtonian behaviour can be observed for most honey (Yanniotis et al ., ; Karaman et al ., ; Oroian et al ., ; Escriche et al ., , ; Belay et al ., ). Treatment temperature and magnetic field strength influenced the relationship constant (slope of the graph).…”

Avances en el esclarecimiento de la autenticidad de la miel

“…On the contrary, the smallest values of all the parameters analysed were found in Spanish samples (average of 16.5 g/100 g, 0.426 mS/cm, 68 mm Pfund and 38.8 g/100 g for moisture, electrical conductivity, colour and fructose, respectively), except for glucose, where it obtained the highest value (34.0 g/100 g). Zandamela, 2008;Serem & Bester, 2012); North Africa, from 14.2 to 22.1 g/100 g] (Belay et al, 2013;Escriche et al, 2016); Southern and Central American honey, from 16.4 to 19.4 g/100 g (Do Nascimento et al, 2018); or European from, 15.2 to 19.9 g/100 g . On the contrary, in other African honey, higher and lower values of electrical conductivity and colour were found: 4.18 mS/cm and 56 mm Pfund from Yemen; 1.98 mS/cm and 73 mm Pfund from Egypt; 0.67 mS/cm and 89 mm Pfund from Kashmir or 0.53 mS/cm and 113 mm Pfund from Saudi (Sohaimy et al, 2015).…”

“…(Belitz et al, 2014). Esta composición puede variar según su origen botánico, origen geográfico, condiciones climáticas, paso del tiempo, estado de la colmena, así como por las prácticas apícolas Bertoncelj et al, 2007;Guler et al, 2007;Álvarez-Suárez et al, 2014;Escuredo et al, 2014;Nayik et al, 2014;Juan-Borrás, 2016;Escriche et al, 2016;Escriche et al, 2017).…”

“…Este valor depende fundamentalmente del origen botánico, condiciones climáticas, estación del año, grado de maduración alcanzado en la colmena y condiciones de almacenamiento. El contenido de agua influirá en su calidad final (Gallina et al, 2010) afectando directamente a su valor comercial, ya que contribuye a su peso específico, viscosidad, sabor, palatabilidad, solubilidad y estabilidad Escriche et al, 2016;Escriche et al, 2017). La cantidad de agua que contiene la miel condiciona su manejo y conservación; un bajo porcentaje dificulta su manejabilidad, mientras que un porcentaje alto determina su conservación.…”