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-

Rheologie des polyosides en milieu aqueux : solutions, gels et melanges

National audienc

Emergence de produits intermédiaires

National audienc

Caractérisation rhéologique de solutés viscoélastiques utilisés en chirurgie ophtalmologique

National audienc

Etude viscosimetrique de la premiere phase de gelification des pectines hautement methylees

illus. 20 ref.National audienc

Flavor release from carrageenan matrices: a kinetic approach

International audienc