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Study of the Rheological Parameters of Honey Using the Mitschka Method
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Charles Windson Isidoro Haminiuk
Veröffentlicht/Copyright:
4. August 2009
In this work the rheological behavior of two varieties of honey were evaluated using a Brookfield viscometer R.V.T in a temperature range of 5-20°C. In order to interpret the experimental results in terms of viscosity, the torque-speed data and scale readings were converted into shear stress-shear rate relations using numerical conversion values proposed by Mitschka. This method offers excellent potential for quality control testing in the food industry. Samples exhibited Newtonian behavior and the temperature effect on the viscosity followed an Arrhenius-type relationship.
Published Online: 2009-8-4
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach
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- Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
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- Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)
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Artikel in diesem Heft
- Article
- Fractionation of Skim Milk by an Integrated Membrane Process for Yoghurt Elaboration and Lactose Recuperation
- Performance Evaluation of Absorbent Materials in Evaporative Cooling System for the Storage of Fruits and Vegetables
- Efficiency of Electrolyzed Oxidizing Water for Inactivation of Salmonella spp. and Inoculated Shell Eggs
- Physicochemical and Functional Properties of Cultivars of Irish Potato and Cassava Starches
- Development of a Sterilized Mixed Herbal Drink Product
- Drying Kinetics of Lima Bean (Phaseolus lunatus L.) Experimental Determination and Prediction by Diffusion Models
- Study on Creep Properties of Japonica Cooked Rice and Its Relationship with Rice Chemical Compositions and Sensory Evaluation
- Modeling of the Soybean Grains Hydration by a Distributed Parameters Approach
- Investigation on Acid Hydrolysis of Inulin: A Response Surface Methodology Approach
- Study of the Rheological Parameters of Honey Using the Mitschka Method
- Production of Cellulolytic Enzymes by Anaerobic Fungi Cultivated in Different Conditions
- Statistical Modelling of Gluten Production by Varying Mixing Time, Salt and Water Levels During Dough Mixing
- Critical Review
- Optimization of Osmotic Dehydration of Radish in Salt Solution Using Response Surface Methodology
- Shorter Communication
- Co-Production of Betacyanine and Eau-De-Vie from Red Beets (Beta vulgaris)
- Effect of Guar Gum on Dough Stickiness and Staling in Chapatti-An Indian Unleavened Flat Bread
- Retention of Lysine in Foods Processed with Microwave and Conventional Heating
