The Viscosity and Thixotropy of Honey1

Munro, J. A.

doi:10.1093/jee/36.5.769

Cited by 46 publications

(49 citation statements)

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“…This is expected because honey are Newtonian liquids and their viscosity value is highly sensitive to temperature (Junzgeng & Changying, 1998;Mossel, Bhandari, DÕArcy, & Caffin, 2000;Munro, 1943;Sopade et al, 2002;White, 1978). The results obtained for sugar solutions were similar to those reported for supercooled liquid pure glucose and fructose systems (Ollet & Parker, 1990).…”

Section: Rheological Propertiessupporting

confidence: 82%

Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

Recondo

Elizalde

Buera

2006

Journal of Food Engineering

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Section: Rheological Propertiessupporting

confidence: 82%

Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

Recondo

Elizalde

Buera

2006

Journal of Food Engineering

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“…glucose) solutions may not crystallize despite a high degree of supersaturation. Also, different honeys are known to have widely different viscosities due to differences in moisture content and/or presence of colloids (Munro, 1943) which in turn influences the metastable state. In addition to this, there are many other factors which may also affect the metastability: agitation, storage temperature, and presence of foreign matter enhance crystallization, while some soluble impurities, complex carbohydrates and proteins inhibit crystallization.…”

Section: Verification Of the Water Activity Change Due To Crystallizamentioning

confidence: 99%

Determination of water activity change due to crystallization in honeys from Argentina

Zamora

Chirife

2006

Food Control

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As most honeys are supersaturated solutions of glucose, this sugar may crystallize spontaneously at room temperature in the form of glucose monohydrate. Crystallization of honey lowers the glucose concentration in the liquid phase and thus increases the water activity (a w ) which sometimes can allow naturally occurring yeasts cells to multiply, causing fermentation of the honey. It is the purpose of present work to measure the water activity of 49 samples of crystallized honeys from Argentina, as well as the shift in water activity (Da w ) when the samples were re-dissolved upon heating. It was found that Da w for most samples studied was in the range 0.03-0.04 a w . Studies with sugar model systems resembling honey confirmed that the observed change in water activity quantitatively corresponded to that caused by glucose crystallization.

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“…Although thermal processing is a convenient way to change the consistency of honey and protect it from fermentation (since an increase of water activity during crystallization tends to ferment), high temperature can be detrimental to the quality of honey and its biological properties. Most type of honey show Newtonian behaviour (Bhandari et al 1999;Al-Malah et al 200 1;Zaitoun et al 200 1;Abu-Jdayil et al 2002); however, there are some reports in the literature showing a nonNewtonian behaviour of honey (Munroe 1943;White 1978). Thermal treatment will change the flow behaviour of honey.…”

Section: Introductionmentioning

confidence: 99%

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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The Viscosity and Thixotropy of Honey1

Cited by 46 publications

References 0 publications

Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

Determination of water activity change due to crystallization in honeys from Argentina

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

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