Effect of moisture content on the viscosity of honey at different temperatures

Yanniotis, S.; Skaltsi, S.; Karaburnioti, S.

doi:10.1016/j.jfoodeng.2004.12.017

Cited by 150 publications

(149 citation statements)

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“…The rheological properties of honey constitute one of the most fundamental physical features determining the quality of the product and enable a number of technological operations on the product (Yanniotis et al, 2006). The influence of honey viscosity can be observed from the very moment the product is acquired from the honeycombs.…”

Section: Introductionmentioning

confidence: 99%

“…The subject has been widely studied and there is extensive literature available on the rheological properties of the honey collected in different parts of the world (Bhandari et al, 1999, Gómez-Díaz et al, 2006, Kayacier & Karaman, 2008Lazaridou et al, 2004;Mossel et al, 2000, Oh & Yoo, 2011Trávníček et al, 2012;Yoo, 2004,). Most of the reports on the subject maintain that honey is a Newtonian fluid whose viscosity depends on temperature and water content (Abu-Jdayil et al, 2002;Al-Malah et al, 2001;Bakier, 2007;Junzheng and Changying, 1998;Sopade et al, 2002;Yanniotis et al, 2006;Zaitoun et al, 2001). Some works indicate that liquid honey may have pseudoplastic properties (Gomez-Diaz et al, 2006;Mehryar et al, 2013) or thixotropic characteristics (White, 1978).…”

Section: Introductionmentioning

confidence: 99%

“…Some works indicate that liquid honey may have pseudoplastic properties (Gomez-Diaz et al, 2006;Mehryar et al, 2013) or thixotropic characteristics (White, 1978). To identify the rheological properties of honey, steady shear (Mossel et al, 2000;Recondo et al, 2006;Sopade et al, 2002;Yanniotis et al, 2006) and dynamic measurements have been used (Ahmed et al, bakier et AL.…”

Section: Introductionmentioning

confidence: 99%

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Rheological Properties of Some Honeys in Liquefied and Crystallised States

Бакиер

Miastkowski

Bakoniuk³

2016

Journal of Apicultural Science

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A b s t r a c t The paper presents the results of rheological measurements conducted on three types of Polish honey: rape, multi-floral, and buckwheat honeys. The investigations involved identification of the properties of the honeys in both liquefied (by heating) as well as crystallised states. Both steady shear as well as dynamic rheological tests were performed. As a result, it was possible to show that the liquefied honeys behave like Newtonian fluids. Good agreement of the results between the rotary shear and oscillation rotary tests was observed, thus fulfilling the Cox-Mertz rule. The structure of the honeys was subjected to qualitative scrutiny by analysing photographs of the crystals taken in the conditions of shearing interferometry. The quantitative analysis was made by presenting a numerical distribution of crystal colonies with reference to the maximum dimensions of individual crystals. The geometric measurements of the crystals were carried out using analiSIS software. In the crystallised form, the media showed a thixotropic effect, and their apparent viscosity was many times higher than the dynamic viscosity in the liquid state. After plasticising by deformation with an increasing shear rate of up to 450s -1 , the equilibrium melting curves of the crystallised honeys were described by the Ostwald-de Waele model. One particular reason for the research was to show that the results obtained for the honeys crystallised by the steady shear method, were qualitatively different from the results obtained in the dynamic measurements. The Cox-Mertz rule cannot be applied for the crystallised honeys.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Бакиер

Miastkowski

Bakoniuk³

2016

Journal of Apicultural Science

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“…Balda viskozitenin sıcaklık artışı ile azaldığı, artan kuru madde konsantrasyonu ile arttığı belirtilmiştir [19]. Yapılan bir araştırmada çam, köknar, pamuk, portakal, ayçiçeği ve kekik ballarının viskozitelerinin 2.54-23.4 Pas arasında değiştiği bildirilmiştir [20]. Yapılan başka bir çalışmada incelenen bal örneklerinin viskozite değerlerinin 1.77-11.38 Pa.s aralığında değiştiği, yonca balının en düşük ve sedir balının ise en yüksek viskoziteye sahip olduğu bildirilmiştir [21].…”

Section: Balin Fi̇zi̇ksel öZelli̇kleri̇ Viskoziteunclassified

Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri

Mutlu¹,

Erbaş²,

Arslan‐Tontul³

2017

Akademik Gıda

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Some Properties of Honey and Other Bee Products and Their Effects on Human Health ABSTRACTHoney is a natural functional food of honey bees (Apis mellifera) produced by collecting nectar secreted from flowers and other living parts of plants and from insects living on the plants and these secreted liquids are stored in honeycomb after bees change their compositions. Chemical composition of honey may change depending on their geographical and botanical diversity. It contains macro and micro compounds such as 82% carbohydrate, 17% water, 0.7% mineral, 0.3% protein and vitamin, organic acids, phenolic compounds and free amino acids. With these compounds, honey has antimicrobial and antioxidant properties, and it has beneficial effects on both gastrointestinal system and elimination of carcinogenic and tumor cells. Additionally, propolis, royal jelly, bee venom, beeswax and pollen are produced as a result of beekeeping activities and these products may also have health beneficial effects. In this study, health beneficial effects of honey and some bee products, honey adulteration and methods of its determination are reviewed.

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“…Honey has a complex system which contains sugars, organic acids, minerals, vitamins and phenolic compounds (Zalibera et al, 2008;Adetuyi et al, 2009;Babarinde et al, 2011). According to Hernández et al (2005) honey has a very low mineral content (0.1 _ 0.2% for floral honey), which varies widely depending on the botanical origin, edaphoclimatic conditions and technical extraction.The viscosity is one of the most significant physical and sensory characteristics of honey, which affects the quality of theproduct (Yanniotis et al, 2006). Industrially, higher viscosities imply greater costs in centrifugation, decanting and mixing, caused The pH determination was performed using a digital pH meter.…”

mentioning

confidence: 99%

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>

Oliveira

Kwiatkowski

Rosa

et al. 2015

FSTR

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Analyses of honey produced by AfricanizedKeywords: Apis mellifera, honey, chemistry parameters, rheology IntroductionIn Brazil, beekeeping is attracting interest of many farmers and several institutions, as it is an activity in which one can achieve good economic results (Welke et al., 2008). To guarantee a product with quality on the market that is increasingly demanding, it is important to know the characteristics of honey. Thus, it is necessary to carry out the physical-chemical and rheological analysis, aiming to standardize the product, thereby obtaining subsidies to ensure the quality of honey by detecting its possible adulterations. Honey may undergo several changes of various causes. Some occur because of farmers' lack of information related to the extraction technology, the proper management, the equipment to be used and mainly for storage and conservation of the product (Melo et al., 2003).Honey is a food product produced by honey bees from the nectar of flowers or secretions coming from live parts of plants or secretions of plant-sucking insects that lay on living parts of plants which bees collect, transform, combine with their specific substances, store and let ripen in the hive combs (Mercosul, 1999; Brazil, 2000; Codex Alimentarius, 2001). Honey has a complex system which contains sugars, organic acids, minerals, vitamins and phenolic compounds (Zalibera et al., 2008;Adetuyi et al., 2009;Babarinde et al., 2011). According to Hernández et al. (2005) honey has a very low mineral content (0.1 _ 0.2% for floral honey), which varies widely depending on the botanical origin, edaphoclimatic conditions and technical extraction.The viscosity is one of the most significant physical and sensory characteristics of honey, which affects the quality of theproduct (Yanniotis et al., 2006). Industrially, higher viscosities imply greater costs in centrifugation, decanting and mixing, caused The pH determination was performed using a digital pH meter. Materials and Methods Honey samples Honey was collected from hives ofThe ash samples were obtained by calcination in muffle furnace, according to Almeida-Muradian and Bera (2008). Determinations of reducing sugars, total and apparent sucrose were performed by using the Lane-Eynon method from a stock solution of 20% (IAL, 2005). The content of insoluble solids was determined according to Almeida-Muradian and Bera (2008). The diastatic activity was performed according to Marchini et al. (2004), where the buffered solution of starch-honey is kept in a water bath (40℃, the time required for obtaining the specific end point (absorbance lower than 0.235) determined spectrophotometrically. The results were obtained on a Gothe scale.Phenolic compounds were determined by Folin-Ciocauteau according to Meda et al. (2005) using gallic acid as standard. The determination of the honey color is based on different degrees of light absorption at wavelengths of 560 nm, using the pure glycerin as white and to classify the color of honey, it was used Pfund scale (Marchini et al., 2004)...

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Effect of moisture content on the viscosity of honey at different temperatures

Cited by 150 publications

References 8 publications

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Bal ve Diğer Arı Ürünlerinin Bazı Özellikleri ve İnsan Sağlığı Üzerine Etkileri

Physicochemical and Rheological Evaluation of Cassava Flower Honey Produced by Africanized <i>Apis mellifera</i>

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