Heat effect on rheology of light- and dark-colored honey

Abu-Jdayil, Basim; Ghzawi, Abd Al-Majeed; Al-Malah, Kamal; Zaitoun, Shahera

doi:10.1016/s0260-8774(01)00034-6

Cited by 93 publications

(75 citation statements)

References 7 publications

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“…One of the most important factors for viscosity is water content, as viscosity generally decreases while water content increases [42]. Studies of this trait are of great importance, as the rheological models obtained are useful for identifying the rheological properties of a luid with practical quantities such as concentration, temperature, pH and maturation index, among others.…”

Section: Viscositymentioning

confidence: 99%

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Sereia¹,

Março²,

GeraldoPerdoncini³

et al. 2017

Honey Analysis

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Honey is a concentrated aqueous solution of sugar, especially glucose and fructose, and minor amounts of dextrin, enzymes, waxes, volatile oils, organic acids, ethers, albuminoidal gum substances and minerals. Commercially available honey samples vary in quality according to various factors such as climate diversity, type of lora of the surrounding region, geographical characteristics, processing, loral supply period, and packaging and storage conditions, which can compromise the standardization and quality of the inal product. The diferent techniques that will be presented in this chapter to assess the quality of honey are tests required by identiication standards and national and international quality control or are important quality tools that can be used in the evaluation of the conditions for obtaining and processing of the honey, fraud identiication and changes to and/or adulteration of the honey, ensuring the physical and chemical composition of the project and guaranteeing quality standards, directly impacting the shelf life and use and presentation of the product.

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Section: Viscositymentioning

confidence: 99%

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Sereia¹,

Março²,

GeraldoPerdoncini³

et al. 2017

Honey Analysis

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“…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%

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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“…The values were significantly different at 5% probability level. The higher values in honey harvested using traditional method are an indication of heat application as the viscosity of a heat-treated honey increases with increasing ultimate heating temperature (Abu-Jdayil et al 2002).…”

Section: Hydroxymethylfulfural (Hmf) Content From the Results Inmentioning

confidence: 99%

Effects of harvesting methods on physicochemical and microbial qualities of honey

Babarinde

Adegbola

et al. 2011

J Food Sci Technol

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Honey harvesting is accomplished using two main methods: traditional and modern methods; the former involves the use of naked flames to rid off or even destroy honey bees, while the latter involves use of smoke to suppress bees' aggressiveness. This research work investigated the effect of the method of harvesting on the quality of honey. The quality attributes investigated include: colour, total solids, viscosity, pH, diastase activity, acidity, sugars, ash, nitrogen, total antioxidants, hydroxymethylfurfural (HMF) content and microbial properties. The results revealed that the honey samples harvested using modern harvesting method had better quality in terms of ash content, total antioxidants, diastase activity, colour, sugars and microbiological attributes. The lower quality of honey harvested using traditional method could be attributed to the adverse effect of the burning during traditional harvesting on the quality of the honey. It is therefore concluded that modern method of harvesting honey produces better quality of honey and should be encouraged.

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Heat effect on rheology of light- and dark-colored honey

Cited by 93 publications

References 7 publications

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Techniques for the Evaluation of Physicochemical Quality and Bioactive Compounds in Honey

Rheological Properties of Some Honeys in Liquefied and Crystallised States

Effects of harvesting methods on physicochemical and microbial qualities of honey

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