General rheological model for natural honeys in China

Jian, Pan; Changying, Ji

doi:10.1016/s0260-8774(98)00050-8

Cited by 66 publications

(62 citation statements)

References 2 publications

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“…The variation interval from 0.098 to 5.09Pa.s observed in the present paper (25 °C) ( Table 1) is near those obtained in Chinese honey of different floral sources at the same temperature 35 and those verified in samples from the states of Ceará, Piauí, and Pernambuco, in Brazil (mean viscosity of 1,607 mPa.s.) 21 .…”

Section: Physicochemical Analysessupporting

confidence: 87%

Physicochemical composition of Apis mellifera honey samples from São Paulo State, Brazil

Marchini¹,

Moreti²,

Otsuk³

et al. 2007

Quím. Nova

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Recebido em 28/9/06; aceito em 23/3/07; publicado na web em 6/8/07This research, developed with Apis mellifera honey samples from producers of São Paulo State, Brazil, has the objective of verifying how eucalyptus, wild flower, and orange honey samples would be clustered, based on physicochemical characteristics. All the orange honey samples and some wild flower ones formed distinct groups, thus confirming that the floral source interferes with honey characteristics. Eucalyptus and some of the wild flower honey samples were clustered together because of the great floral source variation in the latter ones. The characteristics that influence sample clustering are acidity and electric conductivity on the X axis, and total sugars and pH on the Y axis.

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Section: Physicochemical Analysessupporting

confidence: 87%

Physicochemical composition of Apis mellifera honey samples from São Paulo State, Brazil

Marchini¹,

Moreti²,

Otsuk³

et al. 2007

Quím. Nova

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“…where X is the water content The viscosity values of the honeys studied in this work were similar to those of Chinese honeys (0.3 -6.3 Pa.s) (Junzheng & Changying, 1998), analyzed at 20ºC, but were lower than those of Jordanian honey (12.18 -30 Pa.s) (Abu-Jdayil et al, 2002), Polish honeys (9 -21.5 Pa.s) (Juszczak & Fortuna, 2006) and Indian honeys (2.68 -11.35 Pa.s) (Kumar & Mandal, 2009), all determined at 25ºC. It is well known that the viscosity of honey is strongly influenced by water content, and by the chemical composition of the honey dried solids.…”

Section: Resultssupporting

confidence: 73%

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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“…The refractive index varied from 1.4892 to 1.5043 and the corresponding moisture content ranged between 13.0% and 18.9%; these values are within the range found by other researchers and indicate a proper degree of maturity for these honey samples. In general, the moisture content in different varieties of honey may be as low as 13% (White, 1978) and as high as 29% (Junzheng & Changying, 1998). For example, moisture contents have been found in the range of 14.0-16.9% for Saudi honeys (Al-Khalifa & Al-Arify, 1999), 13.8-17.8% for Spanish honeys (Gomez Barez et al, 2000), 15.4-18.1% for Polish honeys (Popek, 2003), 16.8-20.3% for Moroccan honeys (Terrab et al, 2002), and 18.7-21.8% for Indian honeys (Singh & Bath, 1997).…”

Section: Resultsmentioning

confidence: 99%