Rheology of Selected Persian Honeys
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Hamid Tavakolipour
The rheological properties of two types of Persian honeys (Thyme and Shahjahan) were studied over temperature and water content of 10-30°C and 16.8-17.2%, respectively. At these conditions, they exhibited a Newtonian behavior for shear rate in range of 0-100 and apparent viscosity in range of 6.7 and 150 Pa.s. The activation energy, glass transition temperature and glass viscosity of Thyme and Shahjahan honeys were (104.5 and 109.7 kJ/mol), (225.6 and 228.2K), and (1.68 x 1011 and 1.48 x 1011 Pa.s), respectively. The Williams-Landel-Ferry (WLF) and Arrhenius Models used to check the dependency of viscosity and temperature data. The results showed that Thyme and Shahjahan honeys were fitted with WLF much better than Arrhenius model. However, the viscosity and water content data did not match with exponential model of Zaitoun, and the viscosity decreased with water content due to its plasticizing effect.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
- Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root
- Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields
- Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing
- Ultrasound-Assisted Extraction in Different Solvents for Phytochemical Study of Canna indica
- Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
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