Physicochemical, Rheological, and Thermal Properties of Six Types of Honey from Various Floral Origins in Tunisia

Boussaid, Amel; Chouaibi, Moncef; Rezig, Leila; Missaoui, Rafik; Donsı̀, Francesco; Ferrari, Giovanna; Hamdi, Salem

doi:10.1080/10942912.2014.1001072

Cited by 29 publications

(41 citation statements)

References 28 publications

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“…On the other hand, the polyfl ower and rosemary honeys were those with the lowest ash levels (0.093 and 0.17%, respectively) and so the lowest mineral concentration. The range of ash content determined in the present work was similar to those reported to Turkish (from 0.11 to 0.52%) [Kayacier & Karaman, 2008] and Tunisian (from 0.06-0.58%) [Boussaid et al, 2015] honeys.…”

Section: Honeys Characterizationsupporting

confidence: 89%

“…Several studies have been performed on the rheological characteristics of honeys from different countries, such as Australia [Bhandari et al, 1999b], Jordania [Al-Malah et al, 2001], Israel [Weihs, 2008], Poland [Witczak et al, 2011], and Persia [Tavakolipour & Ashtari, 2010], among others. Regarding the fl ow properties of honey, dynamic rheological measurements revealed that the loss modulus (G'') predominated over the storage modulus (G') [Boussaid et al, 2015;Lazaridou et al, 2004;Oh & Yoo, 2011;Smanalieva & Senge, 2009;Sopade et al, 2004;Witczak et al, 2011;Yoo, 2004], confi rming the viscous nature of honey and also indicating that honey seems to be similar to a liquid-like solution.…”

Section: Introductionmentioning

confidence: 99%

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Temperature Effect on Rheological Behavior of Portuguese Honeys

Afonso¹,

Magalhães²,

Fernandes³

et al. 2018

Pol. J. Food Nutr. Sci.

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Section: Honeys Characterizationsupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Temperature Effect on Rheological Behavior of Portuguese Honeys

Afonso¹,

Magalhães²,

Fernandes³

et al. 2018

Pol. J. Food Nutr. Sci.

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“…; Boussaid et al . ; Karasu et al . ) with reduced viscosity caused by the increased shear rate due to the disruption of the internal structure of the material resulting from the shear stress.…”

Section: Introductionmentioning

confidence: 99%

“…Honey is commonly classified as a Newtonian fluid (Mossel et al 2000;Abu-Jdayil et al 2002;Mora-Escobedo et al 2006;Kayacier and Karaman 2008;Dobre et al 2012;Saxena et al 2014), because its viscosity is independent of the shear rate to which it is subjected. However, because of the presence of sugar and protein crystals and other colloids, in some studies honey has shown pseudoplastic non-Newtonian behavior (Chen et al 2009;Smanalieva and Senge 2009;Witczak et al 2011;Boussaid et al 2015;Karasu et al 2015) with reduced viscosity caused by the increased shear rate due to the disruption of the internal structure of the material resulting from the shear stress.…”

Section: Introductionmentioning

confidence: 99%

“…These rheological properties are highly sensitive to the temperature and composition of honeys from different countries: Australia (Mossel et al 2000), India , Spain , Greece (Lazaridou et al 2004;Yanniotis et al 2006), Jordan (Al-Mahasneh et al 2014), Romania (Dobre et al 2012;Oroian 2013Oroian , 2012, Poland (Juszczak and Fortuna 2006;Witczak et al 2011), Turkey (Karasu et al 2015;Kayacier and Karaman 2008) and Tunisia (Boussaid et al 2015).…”

Section: Introductionmentioning

confidence: 99%

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Rheological and Thermal Properties of Selected Brazilian Honeys from Various Floral Origins

Silva

Carvalho

Oliveira

et al. 2016

Journal of Texture Studies

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The rheological and thermal properties of honeys have a practical importance for beekeepers and industries, as their determination allows their proper processing and quality control. However, few studies have been carried out in this area with Brazilian honeys. Therefore, physicochemical, rheological and thermal properties of 40 Brazilian honeys of different floral origins were determined in this study. All the physicochemical properties indicated that the analyzed honey samples met the criteria for honeys established by Codex Alimentarius. The honeys showed non‐Newtonian behavior from 10C to 15C and Newtonian behavior from 20C to 30C with the influence of temperature on viscosity and on the viscous modulus (G″) described by the Arrhenius models. Oscillatory rheological data revealed a liquid‐like behavior (G″> elastic modulus (G′)) of the honeys. The glass transition temperature (Tg) of the honeys varied between −46.7C and −43.7C. By the principal component analysis (PCA), the first component explained 70.0% of the variation of the data, forming two groups described by moisture content, aw, viscosity (10C to 30C), G″ and Tg. This analysis confirms the important influence of the moisture content and of aw in the rheological and thermal properties of honeys and provide useful information for the industrialization of honey and honey‐based products. Practical Application Determining the honey rheological and thermal properties allows its proper processing and quality control, preventing the waste of economic resources. Conclusions for beekeepers and industries are: the honey physicochemical properties are in conformity with the Brazilian legislation and the Codex Alimentarius, which could be used by consumers and the food industry; rheological and thermal properties are inversely correlated with the moisture content and with aw, and could be used to distinguish Brazilian honeys; Brazilian honeys behave as diluted materials, and their viscosity is temperature‐ and floral origin‐dependent. Determining their viscosity helps in the performance, sizing and selection of equipment such as pumps, mixers, filters, centrifuges and heat exchangers; temperature fluctuations induce physical and chemical alterations in the honey, and temperature control during its processing and storage is important for maintaining its quality. All of these parameters provide useful information for the development of new products, optimization of industrial processes and control of quality and authenticity of honeys.

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