Dynamic rheological properties of honey with invert sugar by small-amplitude oscillatory measurements

Hye Mi Choi, Kyoung Mo Kang, Byoungseung Yoo

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

Dynamic rheological properties of honeys with invert sugar at different mixing ratios of honey and invert sugar (10/0, 8/2, and 6/4 ratios) were evaluated at various low temperatures (-15, -10, -5, and 0°C) using a controlled stress rheometer for small-deformation oscillatory measurements. Honey-invert sugar mixtures displayed a liquid-like behavior, with loss modulus (G″) predominating over storage modulus (G′) (G″G′), showing the high dependence on frequency (ω). The magnitudes of G′ and G″ increased with a decrease in temperature while their predominant increases were noticed at -10 and - 15°C. The greater tan S values were found at higher temperature and ratio of honey to invert sugar, indicating that the honey samples at subzero temperatures become more viscous with increased ratio of honey to invert sugar and temperature. The time-temperature superposition (TTS) principle was used to bring G″ values at various temperatures together into a single master curve. The TTS principle was suitable for the honey samples in the liquid-like state. The progress of viscous property (G″) was also described well by the Arrhenius equation with high determination coefficients (R2=0.99). Dynamic rheological properties of honey samples seem to be greatly influenced by the addition of invert sugar.

Original languageEnglish
Pages (from-to)610-614
Number of pages5
JournalFood Science and Biotechnology
Volume16
Issue number4
StatePublished - 2007

Keywords

  • Arrhenius model
  • Dynamic modulus
  • Honey
  • Invert sugar
  • Rheology
  • Time-temperature superposition

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