Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems

Crystallization in “Tarassaco” Italian honey studied by DSC

“…Changes in physical (a w , thermal and rheological) properties as affected by crystallization in honey have been reported by many authors (Bakier, 2007;Conforti, Lupano, Malacalza, Arias, & Castells, 2006;Kántor, Pitsi, & Thoen, 1999;Lazaridou, Biliaderis, Bacandritsos, & Sabatini, 2004;Recondo, Elizalde, & Buera, 2006;Rubin, Wasylyk, & Baust, 1990;Rüegg & Blanc, 1981;Shinn & Wang, 1990;Sopade, Bhandari, Halley, D'Arcy & Caffin, 2001;Sopade et al, 2002;Yanniotis, Skaltsi, & Karaburnioti, 2006;Zamora & Chirife, 2006, among others). By converse, few publications concerning honey crystallization kinetics are found in the literature, (Lupano, 1997 To our knowledge, data on crystals mass in granulated honey have not been published yet.…”

State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

“…However, no extrapolation is possible from the particular temperature range for which the model coefficients were calculated. For viscosity and sugar crystallization data [96,206], the Arrhenius model predicted a smaller temperature dependence, while the WLF equation predicted a greater temperature dependence close to T g (Figs. 9a,b).…”

“…There have been several studies on the viscosity-temperature relationship in aqueous sugar solutions, or in amorphous sugar phases in partially frozen systems, and have compared viscosities experimentally determined and predicted by different models [197,[204][205][206]. Longinotti and Corti [204] performed a comprehensive analysis of the different theoretical and semiempirical models to deal with viscosity in the supercooled regime.…”

Chemical composition and temperature influence on honey texture properties

“…It can be observed that the honey response to the stress is decreasing with the increasing of the temperature, so we can conclude that the texture profile (and the texture parameters too) are influenced negatively by the temperature. As the temperature increases, the average speed of the molecules in honey increases and the amount of the time they spend Bin contact^with their nearest neighbours decreases; thus, as temperature increases, the average intermolecular forces decrease and in conclusion the textural properties are decreasing (Recondo et al 2006). The honey texture properties studied were: hardness (H), viscosity (V), adhesion (A), cohesiveness (Co), springiness (Sp), gumminess (Gu) and chewiness (Ch).…”