![]() ![]() Journal of Food Process Engineering, 24, 341–357.Īnklam, E. Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. M., Abu-Jdayil, B., Zaitoun, S., & Ghzawi, A. Physico-chemical, rheological, calorimetric and dielectric behaviour of selected Indian honey. Rheological characteristics of tamarind ( Tamarindus indica L.) juice concentrates, LWT. Journal of Food Engineering, 51(1), 33–38.Īhmed, J., Ramaswamy, H. Heat effect on rheology of light- and darkcolored honey. The dynamic viscosity and complex viscosity had the same magnitude at 40 ☌, 45 ☌, and 50 ☌ for of all the samples and the Cox Merz rule could be applied at these temperatures.Ību-Jdayil, B., Al-Majeed Ghzawi, A., Al-Malah, K. A simplified model was proposed to describe the combined effect of the temperatures and concentrations ( 0Brix) on the viscosity of Spanish honeys. Two experimental viscosity models (Arrhenius and Vogel–Taumman–Fulcher) were checked using the experimental data to correlate the influence of temperature on honey viscosity. ![]() The honeys samples (80.4–82 0Brix) behaved as Newtonian fluid as expected, their viscosity increased with the solid content and decreased with the temperature. All the samples were characterized to determine their physicochemical (moisture, 0Brix, pH, ash, conductivity, color, total acidity, diastase activity, 5-hydroxymethylfurfural content, sugar content) and thermal (glass transition temperature) profiles. The purpose of this work was to investigate the rheological behavior of Spanish honeys under different conditions (at different temperatures and concentrations). ![]()
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