Dynamic rheological properties of honeys at low temperatures as affected by moisture content and temperature

Kyoung Mo Kang, Byoungseung Yoo

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Abstract

Dynamic rheological properties of honey samples with 3 different moisture contents (17.2, 19.0, and 21.0%) were evaluated at various low temperatures (-15, -10, -5, and 0°C) using a controlled stress rheometer. The honey samples 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″ decreased with an increase in temperature and water content while a predominant increase of G′ was noticed at -15°C. The time-temperature superposition (TTS) principle was applied to bring G″ values for honeys at various temperatures together into a master curve. The G″ over the temperature range of -15 to 0°C obeyed the Arrhenius relationship with a high determination coefficient (R2=0.98-0.99). Activation energy value (Ea= 112.4 kJ/mol) of honey with a moisture content of 17.2% was higher than those (Ea=98.8-101.1 kJ/mol) of other honey samples with higher moisture contents.

Original languageEnglish
Pages (from-to)90-94
Number of pages5
JournalFood Science and Biotechnology
Volume17
Issue number1
StatePublished - 2008

Keywords

  • Activation energy
  • Honey
  • Rheology
  • Time-temperature superposition (TTS)

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