Rheological behavior of high altitude Indian honey varieties as affected by temperature
The rheological properties of high altitude India honeys were analyzed in honeydew (pine) and nectar honey (multifloral and acacia) varieties at a wide range of temperatures (0, 5, 10, 20, and 30 °C). All the honey samples were significantly dominated by loss modulus (G″) which displayed their visco...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2018-07-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X16300789 |
| _version_ | 1818233894977142784 |
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| author | Gulzar Ahmad Nayik B.N. Dar Vikas Nanda |
| author_facet | Gulzar Ahmad Nayik B.N. Dar Vikas Nanda |
| author_sort | Gulzar Ahmad Nayik |
| collection | DOAJ |
| description | The rheological properties of high altitude India honeys were analyzed in honeydew (pine) and nectar honey (multifloral and acacia) varieties at a wide range of temperatures (0, 5, 10, 20, and 30 °C). All the honey samples were significantly dominated by loss modulus (G″) which displayed their viscous nature. Irrespective of geographical origin and temperature, all the honey varieties showed a Newtonian behavior. The viscosity of all honey varieties showed a strong dependence on temperature, and Arrhenius model was examined to describe this. Keywords: Honey, Loss modulus, Storage modulus, Viscosity, Arrhenius model |
| first_indexed | 2024-12-12T11:29:26Z |
| format | Article |
| id | doaj.art-43fdfe1c13cf4b7bae62f0179f468cf1 |
| institution | Directory Open Access Journal |
| issn | 1658-077X |
| language | English |
| last_indexed | 2024-12-12T11:29:26Z |
| publishDate | 2018-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of the Saudi Society of Agricultural Sciences |
| spelling | doaj.art-43fdfe1c13cf4b7bae62f0179f468cf12022-12-22T00:25:50ZengElsevierJournal of the Saudi Society of Agricultural Sciences1658-077X2018-07-01173323329Rheological behavior of high altitude Indian honey varieties as affected by temperatureGulzar Ahmad Nayik0B.N. Dar1Vikas Nanda2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India; Corresponding author. Fax: +91 1672 280057.Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K 192122, IndiaDepartment of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, IndiaThe rheological properties of high altitude India honeys were analyzed in honeydew (pine) and nectar honey (multifloral and acacia) varieties at a wide range of temperatures (0, 5, 10, 20, and 30 °C). All the honey samples were significantly dominated by loss modulus (G″) which displayed their viscous nature. Irrespective of geographical origin and temperature, all the honey varieties showed a Newtonian behavior. The viscosity of all honey varieties showed a strong dependence on temperature, and Arrhenius model was examined to describe this. Keywords: Honey, Loss modulus, Storage modulus, Viscosity, Arrhenius modelhttp://www.sciencedirect.com/science/article/pii/S1658077X16300789 |
| spellingShingle | Gulzar Ahmad Nayik B.N. Dar Vikas Nanda Rheological behavior of high altitude Indian honey varieties as affected by temperature Journal of the Saudi Society of Agricultural Sciences |
| title | Rheological behavior of high altitude Indian honey varieties as affected by temperature |
| title_full | Rheological behavior of high altitude Indian honey varieties as affected by temperature |
| title_fullStr | Rheological behavior of high altitude Indian honey varieties as affected by temperature |
| title_full_unstemmed | Rheological behavior of high altitude Indian honey varieties as affected by temperature |
| title_short | Rheological behavior of high altitude Indian honey varieties as affected by temperature |
| title_sort | rheological behavior of high altitude indian honey varieties as affected by temperature |
| url | http://www.sciencedirect.com/science/article/pii/S1658077X16300789 |
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