Rheological Properties of Honey in a Liquid and Crystallized State

The rheological properties of honey are discussed separately for liquid and crystallized honey. The research methods used in both cases are characterized. The basic mathematical models are shown, which describe the viscosity of honey in its liquid form depending on temperature and water content. In the case of crystallized honey, the rheological properties were linked to morphological features and crystalline phase content. Results of characteristic experiments are presented, obtained during the shearing of crystallized suspension, that is, crystallized honey. Among other items, the dependency of equilibrium stress on shear rate, apparent viscosity on crystalline phase content, hysteresis loops as evidence that honey in its crystallized form is a rheologically unstable fluid. Results of measurements under forced oscillation conditions are included and compared with results of rotational measurements. It was shown that the research method influences the obtained results of rheological studies

Crystallization of honey at -20°C

Honeys from different regions of the province of Buenos Aires were stored at -20°C, and factors that affect crystallization were analyzed. Crystals were observed by light microscopy. Firmness, adhesivity and viscosity of the samples were measured. Honey was characterized by determining the water activity, turbidity, moisture, fructose, and glucose contents. Results show that the viscous characteristics of the samples depend on the number, size, and disposition of crystals. Various honey samples exhibited Newtonian, pseudoplastic, and thixotropic behaviors. Crystallization was favored at higher moisture contents, suggesting that the parameters that affect honey crystallization at room temperature have a different effect at freezing temperatures. Honey that presented higher values of firmness had a moisture content lower than 17%, and a linear inverse relationship was observed between the adhesivity and firmness of honey samples.Fil: Conforti, Paula Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Lupano, Cecilia Elena. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco". Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Ciencias Aplicadas; ArgentinaFil: Malacalza, Néstor H.. Provincia de Buenos Aires. Ministerio de Asuntos Agrarios; ArgentinaFil: Arias, Verònica Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Tecnología de Pinturas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigaciones en Tecnología de Pinturas; ArgentinaFil: Castells, Cecilia Beatriz Marta. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Tecnología de Pinturas. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigaciones en Tecnología de Pinturas; Argentin

Crystallization of honey at -20°C

Honeys from different regions of the province of Buenos Aires were stored at -20°C, and factors that affect crystallization were analyzed. Crystals were observed by light microscopy. Firmness, adhesivity and viscosity of the samples were measured. Honey was characterized by determining the water activity, turbidity, moisture, fructose, and glucose contents. Results show that the viscous characteristics of the samples depend on the number, size, and disposition of crystals. Various honey samples exhibited Newtonian, pseudoplastic, and thixotropic behaviors. Crystallization was favored at higher moisture contents, suggesting that the parameters that affect honey crystallization at room temperature have a different effect at freezing temperatures. Honey that presented higher values of firmness had a moisture content lower than 17%, and a linear inverse relationship was observed between the adhesivity and firmness of honey samples.Centro de Investigación y Desarrollo en Criotecnología de AlimentosCentro de Investigación y Desarrollo en Tecnología de Pintura

Romanian Honey: Characterization and Classification

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

Examination of rheological and physicochemical characteristics in Lithuanian honey

The aim of the study was to determine the effect of the biological origin and temperature on rheological and physicochemical characteristics of honey. The honey of the selected varieties differed in color, scent, microstructure, total acidity, moisture, and pH. The level of moisture statistically significantly correlated with the rheological characteristics. The highest total acidity was a characteristic of forest and buckwheat honey, and the lowest of acacia honey. The lowest pH value (3.76) was found in forest and rape honey, and the highest in eucalyptus honey. Moisture levels significantly correlated with the rheological characteristics. All varieties of honey at all the studied temperatures were characterized by properties of non-Newtonian substances. The study showed that the effect of temperature on rheological characteristics of different types of honey varied and was more pronounced in honey with a crystalline structure, and less pronounced in non-crystalline honey.Key words: Honey, rheological characteristics, physicochemical properties

Chemical composition and temperature influence on the rheological behaviour of honeys

The purpose of this work was to examine the viscoelastic properties of Spanish honeys with various sugar contents [fructose (32 42 g/100 g honey), glucose (24 35 g/100 g honey), sucrose (0.0 3.4 g/100 g honey)]; concentrations (79 83 ◦Brix), and moisture levels (16 19 g/100 g honey) at different temperatures (5, 10, 15, 20, 25, 30, and 40◦C). Honey showed Newtonian behaviour, presenting a highly viscous part (loss modulus was much greater than the elastic modulus). The loss modulus (G ) and viscosity increased with moisture content and a decrease with temperature. Exponential and power law models were applied to fit loss modulus and viscosity data. Polynomial models were proposed to describe the combined effect of temperature, fructose, glucose, sucrose content, other sugars, non-sugar substance, and moisture content.Oroian, MA.; Amariei, S.; Escriche Roberto, MI.; Leahu, A.; Damian, C.; Gutt, G. (2014). Chemical composition and temperature influence on the rheological behaviour of honeys. International Journal of Food Properties. 17(10):2228-2240. doi:10.1080/10942912.2013.791835S222822401710Kaya, A., Ko, S., & Gunasekaran, S. (2008). Viscosity and Color Change During In Situ Solidification of Grape Pekmez. Food and Bioprocess Technology, 4(2), 241-246. doi:10.1007/s11947-008-0169-4Bhandari, B., D’Arcy, B., & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41(1), 65-68. doi:10.1016/s0260-8774(99)00078-3CHEN, Y.-W., LIN, C.-H., WU, F.-Y., & CHEN, H.-H. (2009). RHEOLOGICAL PROPERTIES OF CRYSTALLIZED HONEY PREPARED BY A NEW TYPE OF NUCLEI. Journal of Food Process Engineering, 32(4), 512-527. doi:10.1111/j.1745-4530.2007.00227.xYanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering, 72(4), 372-377. doi:10.1016/j.jfoodeng.2004.12.017Saravana Kumar, J., & Mandal, M. (2009). Rheology and thermal properties of marketed Indian honey. Nutrition & Food Science, 39(2), 111-117. doi:10.1108/00346650910943217Oroian, M., Amariei, S., Escriche, I., & Gutt, G. (2011). Rheological Aspects of Spanish Honeys. Food and Bioprocess Technology, 6(1), 228-241. doi:10.1007/s11947-011-0730-4Oroian, M. (2012). Physicochemical and Rheological Properties of Romanian Honeys. Food Biophysics, 7(4), 296-307. doi:10.1007/s11483-012-9268-xCohen, I., & Weihs, D. (2010). Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids. Journal of Food Engineering, 100(2), 366-371. doi:10.1016/j.jfoodeng.2010.04.023Witczak, M., Juszczak, L., & Gałkowska, D. (2011). Non-Newtonian behaviour of heather honey. Journal of Food Engineering, 104(4), 532-537. doi:10.1016/j.jfoodeng.2011.01.013Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2005). Rheological behaviour of Galician honeys. European Food Research and Technology, 222(3-4), 439-442. doi:10.1007/s00217-005-0120-0Gómez-Díaz, D., Navaza, J. M., & Quintáns-Riveiro, L. C. (2012). Physicochemical characterization of Galician Honeys. International Journal of Food Properties, 15(2), 292-300. doi:10.1080/10942912.2010.483616Mora-Escobedo, R., Moguel-Ordóñez, Y., Jaramillo-Flores, M. E., & Gutiérrez-López, G. F. (2006). The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey. International Journal of Food Properties, 9(2), 299-316. doi:10.1080/10942910600596159Bhandari, B., D’Arcy, B., & Kelly, C. (1999). Rheology and crystallization kinetics of honey: Present status. International Journal of Food Properties, 2(3), 217-226. doi:10.1080/10942919909524606Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2003). Determination of Viscosity of Some Australian Honeys Based on Composition. International Journal of Food Properties, 6(1), 87-97. doi:10.1081/jfp-120016626Zaitoun, S., Ghzawi, A. A.-M., Al-Malah, K. I. M., & Abu-Jdayil, B. (2001). RHEOLOGICAL PROPERTIES OF SELECTED LIGHT COLORED JORDANIAN HONEY. International Journal of Food Properties, 4(1), 139-148. doi:10.1081/jfp-100002192Yoo, B. (2004). Effect of temperature on dynamic rheology of Korean honeys. Journal of Food Engineering, 65(3), 459-463. doi:10.1016/j.jfoodeng.2004.02.006Abu-Jdayil, B., Al-Majeed Ghzawi, A., Al-Malah, K. I. ., & Zaitoun, S. (2002). Heat effect on rheology of light- and dark-colored honey. Journal of Food Engineering, 51(1), 33-38. doi:10.1016/s0260-8774(01)00034-6Mossel, B., Bhandari, B., D’Arcy, B., & Caffin, N. (2000). Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys. LWT - Food Science and Technology, 33(8), 545-552. doi:10.1006/fstl.2000.0714Küçük, M., Kolaylı, S., Karaoğlu, Ş., Ulusoy, E., Baltacı, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100(2), 526-534. doi:10.1016/j.foodchem.2005.10.010Giner, J., Ibarz, A., Garza, S., & Xhian-Quan, S. (1996). Rheology of clarified cherry juices. Journal of Food Engineering, 30(1-2), 147-154. doi:10.1016/s0260-8774(96)00015-5Ibarz, A., Pagán, J., & Miguelsanz, R. (1992). Rheology of clarified fruit juices. II: Blackcurrant juices. Journal of Food Engineering, 15(1), 63-73. doi:10.1016/0260-8774(92)90040-

Technology improvement obtaining powdered dried honey

The object of the study is the production of powdered dried honey. The limited use of honey in the food industry is due to its physicochemical properties. Viscosity and stickiness create problems during its dosing, mixing, storage and transportation. Honey in powder form has a high commercial potential. The great advantages of using dry honey are the reduction of storage space, ease of processing and dosing. Honey is characterized by organoleptic and physico-chemical parameters affecting the drying process and the quality of the final product. The resulting powdered dry honey, in compliance with the drying modes recommended by us, has retained all its useful biological properties. The water content, as well as the dry matter content in fresh and dried honey met the criteria for the composition of honey. Consequently, reducing the water content during the drying process significantly contributes to increasing the stability of honey during storage. The developed technology provides for reducing the drying temperature to 50 °C, which also has a positive effect on the nutritional value of the final product It is established that the maximum proportion of frozen moisture in the sublimation process is observed at temperatures from minus 30 °C to minus 40 °C, depending on the types of honey, and an increase in the drying temperature above 40 °C shortens the duration of the drying process, but may affect the quality of the product. Powdered honey is in demand in the food, pharmaceutical and cosmetic industries, due to increased dosing accuracy due to the flowability of dried honey. However, it should be borne in mind that dried honey is very hygroscopic due to the presence of sugars and the amorphous state after dryin

Ultrasound-assisted liquefaction of honey

Crystallization of honey is a common process of the honey industry. Liquid honey is preferred by most of the consumers and by food companies for ease of handling. Honey is commonly heated during pasteurization in order to liquefy it and inhibit any microbial growth. However, heating can degrade the main quality parameters of honey. A better method compared to expensive and time-consuming heating is desirable to pasteurize, accelerate the liquefaction and retard the crystallization process in honey. The present thesis documents the work done at investigating the effect of the ultrasounds (US) in honey liquefaction, quality alteration and honey decontamination. Firstly, in Chapter 1, the effect of different combinations of US treatment (power, temperature and duration) on honey liquefaction were evaluated by studying the rheological properties of honey; viscosity behaviour, crystal content, tendency to re-crystallization and thermal properties. Secondly, in Chapter 2, the effects of US on the hydroxymethylfurfural concentration and diastase activities in honey were determined by chemical analysis and compared with that for standard heat-treated honey samples. Thirdly, in Chapter 3, US treatment was investigated for honey decontamination. In addition, the in vitro antimicrobial and antifungal activities of ultrasonicated honey against several types of microorganisms were evaluated. The results obtained in this research point to a successful application of the ultrasound technology for the liquefaction of honey, as it speeds up its liquefaction, do not degrade the quality and the intrinsic biological activity of honey was neither affected

Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality

Honey is a natural food of worldwide economic importance. Over the last decades, its potential for food, medical, cosmetical, and biotechnological applications has been widely explored. One of the major safety issues regarding such applications is its susceptibility to being contaminated with bacterial and fungi spores, including pathogenic ones, which may impose a hurdle to its consumption in a raw state. Another factor that makes this product particularly challenging relies on its high sugar content, which will lead to the formation of hydroxymethylfurfural (HMF) when heated (due to Maillard reactions). Moreover, honey’s bioactivity is known to be affected when it goes through thermal processing due to its unstable and thermolabile components. Therefore, proper food processing methodologies are of utmost importance not only to ensure honey safety but also to provide a high-quality product with low content of HMF and preserved biological properties. As so, emerging food processing technologies have been employed to improve the safety and quality of raw honey, allowing, for example, to reduce/avoid the exposure time to high processing temperatures, with consequent impact on the formation of HMF. This review aims to gather the literature available regarding the use of conventional and emergent food processing technologies (both thermal and nonthermal food processing technologies) for honey decontamination, preservation/enhancement of honey biological activity, as well as the sensorial attributes.Thanks are due to the University of Aveiro and FCT/MCT for the financial support for the LAQV/REQUIMTE and CIMO research Units (FCT UID/QUI/50006/2020 and UIDB/00690/2020, respectively) through national funds and, where applicable, co-financed by the FEDER, within the PT2020 Partnership Agreement, and to the Portuguese NMR Network. The authors Hana Scepankova and Carlos A. Pinto would like to thank also FCT/MCT for the Ph.D. grants (SFRH/BD/88133/2012 and SFRH/BD/137036/2018).info:eu-repo/semantics/publishedVersio