Effect of temperature on dynamic rheology of Korean honeys

B. Yoo

doi:10.1016/j.jfoodeng.2004.02.006

Effect of temperature on dynamic rheology of Korean honeys

B. Yoo

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

66 Scopus citations

Abstract

Dynamic rheological properties of Korean honeys of four different varieties (Poly-flower, Chestnut, Rape and Acacia) were evaluated at different temperatures (0, 5, 10, 20, and 30 °C). Honey samples displayed a liquid-like behavior, with loss modulus (G″) much greater than storage modulus (G′), showing the high dependence on frequency (ω). The magnitudes of intercepts of G′ and G″ decreased with increase in temperature and water content. The time-temperature superposition (TTS) principle was applied to bring G″ values for honeys at various temperatures together into a master curve. Over the temperature range of 0-30 °C, the apparent activation energy (ΔH) decreased with increase in temperature and water content.

Original language	English
Pages (from-to)	459-463
Number of pages	5
Journal	Journal of Food Engineering
Volume	65
Issue number	3
DOIs	https://doi.org/10.1016/j.jfoodeng.2004.02.006
State	Published - Dec 2004

Keywords

Activation energy
Honey
Rheology
Time-temperature superposition (TTS)

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10.1016/j.jfoodeng.2004.02.006

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title = "Effect of temperature on dynamic rheology of Korean honeys",

abstract = "Dynamic rheological properties of Korean honeys of four different varieties (Poly-flower, Chestnut, Rape and Acacia) were evaluated at different temperatures (0, 5, 10, 20, and 30 °C). Honey samples displayed a liquid-like behavior, with loss modulus (G″) much greater than storage modulus (G′), showing the high dependence on frequency (ω). The magnitudes of intercepts of G′ and G″ decreased with increase in temperature and water content. The time-temperature superposition (TTS) principle was applied to bring G″ values for honeys at various temperatures together into a master curve. Over the temperature range of 0-30 °C, the apparent activation energy (ΔH) decreased with increase in temperature and water content.",

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PY - 2004/12

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N2 - Dynamic rheological properties of Korean honeys of four different varieties (Poly-flower, Chestnut, Rape and Acacia) were evaluated at different temperatures (0, 5, 10, 20, and 30 °C). Honey samples displayed a liquid-like behavior, with loss modulus (G″) much greater than storage modulus (G′), showing the high dependence on frequency (ω). The magnitudes of intercepts of G′ and G″ decreased with increase in temperature and water content. The time-temperature superposition (TTS) principle was applied to bring G″ values for honeys at various temperatures together into a master curve. Over the temperature range of 0-30 °C, the apparent activation energy (ΔH) decreased with increase in temperature and water content.

AB - Dynamic rheological properties of Korean honeys of four different varieties (Poly-flower, Chestnut, Rape and Acacia) were evaluated at different temperatures (0, 5, 10, 20, and 30 °C). Honey samples displayed a liquid-like behavior, with loss modulus (G″) much greater than storage modulus (G′), showing the high dependence on frequency (ω). The magnitudes of intercepts of G′ and G″ decreased with increase in temperature and water content. The time-temperature superposition (TTS) principle was applied to bring G″ values for honeys at various temperatures together into a master curve. Over the temperature range of 0-30 °C, the apparent activation energy (ΔH) decreased with increase in temperature and water content.

KW - Activation energy

KW - Honey

KW - Rheology

KW - Time-temperature superposition (TTS)

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SN - 0260-8774

VL - 65

SP - 459

EP - 463

JO - Journal of Food Engineering

JF - Journal of Food Engineering

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ER -

Effect of temperature on dynamic rheology of Korean honeys

Abstract

Keywords

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