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Modeling Physical and Rheological Behavior of Minimally Processed Wild Flowers Honey
Author(s) -
AlMahasneh Majdi A.,
Rababah Taha M.,
Amer Mashourbani,
AlOmoush Mohamad
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2012.00734.x
Subject(s) - rheology , shear thinning , sugar , shear rate , viscosity , water activity , materials science , apparent viscosity , food science , chemistry , composite material , water content , geotechnical engineering , engineering
Physical and rheological properties of minimally processed Jordanian wild flowers honeys were investigated. Eight honey samples collected from different regions were investigated. Rheological properties were measured in the temperature range between 28 and 58C. Water content, water activity and specific gravity were found to vary between 16.1 and 17.3 wt %, 0.495 and 0.557 and 1.246 and 1.33, respectively. Viscosity was found to be time independent but showed a power law shear thinning behavior. Viscosity decreased with increase in temperature in the range between 28 and 58C, especially below 38C. Shear thinning behavior was attributed to the presence of sugar granules and other colloidal particles in honey. Honey viscosity was modeled as a function of both shear rate and temperature by Nonlinear Regression. The results showed that RMSE varied between 1.52 and 2.49, and R 2 varied between 0.91 and 0.97. The validity of each model and its parameters were checked by appropriate statistical significance tests. PRACTICAL APPLICATIONS Minimal processing of honey has been used widely to avoid reducing the pro‐health properties of this natural product. This however, presents a challenge in terms of modeling viscosity and other physiochemical properties. Most rheological studies of honey reported in literature subjected honey to various heat treatments to dissolve sugar crystal which forms naturally in honey. These crystals will reappear, however, and change the rheological properties of honey during the normal processing and handling conditions. This paper focuses on modeling, mechanisms and other important issues related to the topic and present a new prospective for measuring honey rheology in the presence of naturally formed crystals.