Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration

dc.creatorSilva, Vanelle Maria da
dc.creatorTorres Filho, Robledo de Almeida
dc.creatorResende, Jaime Vilela de
dc.date2019-04-23T13:40:21Z
dc.date2019-04-23T13:40:21Z
dc.date2017
dc.date.accessioned2023-09-28T20:07:46Z
dc.date.available2023-09-28T20:07:46Z
dc.identifierSILVA, V. M. da; TORRES FILHO, R. de A.; RESENDE, J. V. de. Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration. International Journal of Food Properties, New York, v. 20, p. 2481-2494, 2017. Suplemento 3.
dc.identifierhttps://www.tandfonline.com/doi/full/10.1080/10942912.2017.1370599
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/33716
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9045140
dc.descriptionSteady shear (η) and complex viscosities (η*) are important rheological properties of honeys. In this study, the effects of temperature and total soluble solids (TSS) concentration on these properties in 40 different Brazilian honeys were investigated. All honeys showed liquid-like behaviour at the temperatures and mechanical spectra tested and, except for the orange blossom and multi-southeast samples, respected the Cox-Merz rule. It was found that η varied between 147.3 Pa s and 0.35 Pa s, and η* between 151.33 Pa s and 0.42 Pa s, at 10°C and 60°C, respectively. Four experimental models (Arrhenius, Williams-Landel-Ferry (WLF), Vogel–Tamman–Fulcher (VTF), and power law) were used to evaluate the effect of temperature on η and η*. The Arrhenius model was the most appropriate for estimation of η of all honeys and η* of some. WLF was the most appropriate for predicting η* of the orange blossom, multi-southeast, and multi-southern honeys. Increase in temperature and decrease in TSS concentration lowered these values. The effect of TSS concentration on η and η* at different temperatures could be appropriately described by the power law and exponential models. Simplified models were proposed to determine the η and η* from the combined effect of both factors, which presented R2 of 0.9540 and 0.9334, and RMSE of 8.00 and 10.44, respectively. Thus, all models obtained in this study provide important tools towards the proper industrialisation of honeys and honey-based products.
dc.languageen
dc.publisherTaylor & Francis
dc.rightsrestrictAccess
dc.sourceInternational Journal of Food Properties
dc.subjectCox-Merz rule
dc.subjectSteady shear viscosity
dc.subjectComplex viscosity
dc.subjectGlass transition temperature
dc.subjectNonlinear regression
dc.subjectRegra de Cox-Merz
dc.subjectViscosidade de cisalhamento constante
dc.subjectViscosidade complexa
dc.subjectTemperatura de transição vítrea
dc.subjectRegressão não linear
dc.titleRheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration
dc.typeArtigo


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