engleski

Rheological properties of selected Croatian honeys

Studies on rheological behaviour of honey, like other fluid foods, could be important for applications related to handling, storage, processing, quality control, and sensory analysis of foods. The effect of temperature on rheological properties also needs to be documented because a wide range of temperatures encountered during processing and storage of liquid foods. In this work, the rheological properties of four nectar varieties of Croatian honeys, among them three monofloral varieties (acacia, chestnut, sage) and meadow as polyfloral honey were investigated over a temperature range of 5 to 40 °C. The honeys had water content of 13.9 - 18.4 %. The rheological measurements of honey samples were carried out on rotational viscometer. The obtained results showed that all honeys exhibited Newtonian behaviour with viscosity reducing as the temperature was increased. Their viscosity varied according to the kind of honey and the temperature of measurement. The temperature dependence of viscosity was described using the Arrhenius equation. The activation energy ranged from 95.8 - 119.71 kJ/mol.

honey; rheological properties; viscosity

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