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RHEOLOGICAL AND SOME PHYSICOCHEMICAL CHARACTERISTICS OF SELECTED TURKISH HONEYS
Author(s) -
KAYACIER AHMED,
KARAMAN SAFA
Publication year - 2008
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2007.00127.x
Subject(s) - rheology , rheometer , arrhenius equation , activation energy , viscosity , materials science , chemistry , food science , thermodynamics , composite material , organic chemistry , physics
In this study, some physicochemical properties and rheological characteristics of four Turkish honey samples were determined. Moisture content, ash content, pH and water activity of the samples were determined using standard procedures. The rheological properties of honeys were investigated using a controlled stress rheometer equipped with a plate–plate configuration over a temperature range of 10–40C. There was no difference among the honey varieties in terms of water activity values. Rheological results indicated that all samples exhibited Newtonian flow behavior. The viscosity varied between 2.8 and 101 Pa·s according to honey type and temperature. Temperature dependence of viscosity was adequately described by the Arrhenius relationship, with determination coefficients of 0.990 or greater. The calculated activation energy of the honey samples ranged from 63.4 to 78.5 kJ/mol. Viscosity of citrus honey, with the lowest activation energy, was found to be less sensitive to temperature change compared with other honey varieties.PRACTICAL APPLICATIONS Rheological properties of honey are very important in terms of applications related to handling, processing storage and quality control. Although Turkey is one of the leading honey producers in the world, information on the rheological characteristics of Turkish honey is lacking in the literature. In addition, temperature is a very important parameter affecting the viscosity of honey. The current study presents the viscosity characteristics of selected Turkish honeys, as well as the temperature dependence of viscosity using the Arrhenius model. Turkish honeys exhibited Newtonian flow, and the Arrhenius model successfully described the temperature–viscosity relationship.