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Title: | Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration |
Keywords: | Cox-Merz rule Steady shear viscosity Complex viscosity Glass transition temperature Nonlinear regression Regra de Cox-Merz Viscosidade de cisalhamento constante Viscosidade complexa Temperatura de transição vítrea Regressão não linear |
Issue Date: | 2017 |
Publisher: | Taylor & Francis |
Citation: | SILVA, V. M. da; TORRES FILHO, R. de A.; RESENDE, J. V. de. Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration. International Journal of Food Properties, New York, v. 20, p. 2481-2494, 2017. Suplemento 3. |
Abstract: | Steady shear (η) and complex viscosities (η*) are important rheological properties of honeys. In this study, the effects of temperature and total soluble solids (TSS) concentration on these properties in 40 different Brazilian honeys were investigated. All honeys showed liquid-like behaviour at the temperatures and mechanical spectra tested and, except for the orange blossom and multi-southeast samples, respected the Cox-Merz rule. It was found that η varied between 147.3 Pa s and 0.35 Pa s, and η* between 151.33 Pa s and 0.42 Pa s, at 10°C and 60°C, respectively. Four experimental models (Arrhenius, Williams-Landel-Ferry (WLF), Vogel–Tamman–Fulcher (VTF), and power law) were used to evaluate the effect of temperature on η and η*. The Arrhenius model was the most appropriate for estimation of η of all honeys and η* of some. WLF was the most appropriate for predicting η* of the orange blossom, multi-southeast, and multi-southern honeys. Increase in temperature and decrease in TSS concentration lowered these values. The effect of TSS concentration on η and η* at different temperatures could be appropriately described by the power law and exponential models. Simplified models were proposed to determine the η and η* from the combined effect of both factors, which presented R2 of 0.9540 and 0.9334, and RMSE of 8.00 and 10.44, respectively. Thus, all models obtained in this study provide important tools towards the proper industrialisation of honeys and honey-based products. |
URI: | https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1370599 http://repositorio.ufla.br/jspui/handle/1/33716 |
Appears in Collections: | DCA - Artigos publicados em periódicos |
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