Rheological Properties of Selected Light Colored Jordanian Honey

Zaitoun, Shahera; Ghzawi, Abd Al-Majeed; Al-Malah, Kamal; Abu-Jdayil, Basim

doi:10.1081/jfp-100002192

Cited by 50 publications

(44 citation statements)

References 6 publications

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“…The viscosity of the honey varied from 6.65 to 0.19 Pa.s as an exponential function of the water content of the samples (Figure 3), according to Equation 2. This behaviour of the honey viscosity was also observed by other authors (Juszczak & Fortuna, 2006;Sopade et al, 2002;Zaitoun et al, 2001;Mossel, B and Bhandari, B and D'Arcy, B and Caffin, N, 2000).…”

Section: Resultssupporting

confidence: 75%

Physical properties of honeys produced in the Northeast of Brazil

et al. 2013

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The aim of this work was to study the rheological, thermal and some other physical-chemical properties of selected honeys produced in the Northeast of Brazil. Two samples were produced by native "Jandaira" bees (Melipona subnitida) and ten other samples, by Africanized bees (Apis mellifera). The samples were analyzed for pH, water activity (aw), soluble solids and water content. Viscosity flow curves were obtained using a rheometer (25ºC, 0-100s −1 ). Thermal analyses were performed on a differential scanning calorimeter, with heating rate of 10ºC/min (-100 to 100ºC). The water content and the pH of the honey samples varied from 17.2 to 27.9% and from 3.2 to 4.2, respectively, and, the aw of the samples varied from 0.57 to 0.74. Two samples were out of specification with respect to water content, according to Brazilian laws. In relation to rheology, all honey samples showed Newtonian behaviour with no thixotropy or dilatancy. The viscosity varied as an exponential function of the water content. The highest viscosity was obtained for the sample with lower values of water content and aw. Thermograms showed a glass transition (Tg) occurring between -52.4 and -42.6ºC, in the samples produced by Apis mellifera and -67.6 and -57.0ºC for the other samples. A linear relationship was obtained between Tg and water content. In conclusion, the honey viscosity depended on the water content of the product. The higher the water value and therefore the greater the aw, the lower viscosity and Tg of the samples.

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Section: Resultssupporting

confidence: 75%

Physical properties of honeys produced in the Northeast of Brazil

et al. 2013

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“…This model adequately described the relationship between honeys viscosity and temperature for all studied honeys. The fact that temperature dependence of honey viscosity agrees with Arrhenius model has been observed by several researchers (Zaitoun et al 2001, Lazaridou et al 2004, Queiroz et al 2007, James et al 2009, Oroian 2012. Figure 2b shows the linear relationship of ln(η) vs. (1/T) obtained from the linearization of Arrhenius equation and fitted to experimental data.…”

Section: Concerning Sucrose Contents Excludingmentioning

confidence: 69%

Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

Santos¹,

Leite²,

Aroucha³

et al. 2014

An. Acad. Bras. Ciênc.

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“…2 Correlation between antioxidant activity of HPPtreated manuka honey (600 MPa at ambient temperature) and its total phenolic content. The error bars are means*standard deviation with n =4 for both antioxidant activity and total phenolic content Bhandari et al 1999;Mossel et al 2000;Zaitoun et al 2001;Abu-Jdayil et al 2002;Lazaridou et al 2004;Juszczak and Fortuna 2006;Yanniotis et al 2006), there are some reports in the literature showing similar behaviour to the unprocessed manuka honey investigated in this study such as heather honey (Calluna vulgaris), buckwheat honey (Fagopyrum esculentum), white clover honey (Trifolium repens) and Indian Karvi honey (Carvia callosa). Nigerian honey (Opuntia engelmannii) and several eucalyptus honeys (e.g.…”

Section: Effect Of Processes On Honey Flow Behaviourmentioning

confidence: 97%

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

Fauzi

Farid

Silva

2013

Food Bioprocess Technol

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Manuka honey in New Zealand is known for its superior antimicrobial and antioxidant properties. However, these valuable properties are known to be compromised when raw honey goes through conventional thermal processing, thus reducing its final quality. As such, this present work is undertaken to assess the effect of high-pressure processing on quality of honey, namely, the antioxidant activity, colour and viscosity. The honey was subjected to different pressures (200400 MPa) at ambient temperatures (25 to 33 "C) and combined with moderate temperatures (53 to 74 "C) for holding times (10 to 30 min). Thermal processing (49 to 70 "C) was also carried out for comparison purpose. In the absence of heat, the antioxidant activity of high-pressure processing (HPP)-treated samples (600 MPa, 10 min) was found to increase by about 30 % with no colour changes detected. The shear-thinning behaviour of the honey was also retained after HPP at ambient temperature, whereas for combined HPP-thermal treatment, no added benefit in antioxidant activity was observed particularly at higher temperature. Colour was significantly degraded when processed for 215 min at 70 "C and the flow behaviour was brought about from shear thinning to Newtonian. Thus, it can be concluded that the quality of honey can be enhanced by using high-pressure processing at ambient temperature.

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Rheological Properties of Selected Light Colored Jordanian Honey

Cited by 50 publications

References 6 publications

Physical properties of honeys produced in the Northeast of Brazil

Physical properties of honeys produced in the Northeast of Brazil

Rheological and some physicochemical characteristics of selected floral honeys from plants of caatinga

High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour

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