Premium
DYNAMIC AND STEADY‐STATE RHEOLOGY OF AUSTRALIAN HONEYS AT SUBZERO TEMPERATURES
Author(s) -
SOPADE PETER ADEOYE,
HALLEY PETER JOHN,
D’ARCY BRUCE ROBERT,
BHANDARI BHESH,
CAFFIN NOLA
Publication year - 2004
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2004.00468.x
Subject(s) - rheology , rheometer , thermodynamics , viscosity , relaxation (psychology) , materials science , newtonian fluid , chemistry , food science , physics , psychology , social psychology
The rheology of 10 Australian honeys was investigated at temperatures −15C to 0C by a strain‐controlled rheometer. The honeys exhibited Newtonian behavior irrespective of the temperature, and follow the Cox–Merz rule. G″/G′ and ω are quadratically related, and the crossover frequencies for liquid to solid transformation and relaxation times were obtained. The composition of the honeys correlates well (r 2 > 0.83) with the viscosity, and with 247 data sets (Australian and Greek honeys), the following equation was obtained:The viscosity of the honeys showed a strong dependence on temperature, and four models were examined to describe this. The models gave good fits (r 2 > 0.95), but better fits were obtained for the WLF model using T g of the honeys and µ g = 10 11 Pa.s. The WLF model with its “universal values” poorly predicted the viscosity, and the implications of the measured rheological behaviors of the honeys in their processing and handling are discussed.