Orientador(es)
Resumo(s)
In the present work the temperature effect on rheological properties of Portuguese honeys was studied for the fi rst time. Two unifl oral honeys –
heather and rosemary – and a polyfl ower honey were analyzed. All honeys showed fl ow independence over time and behaved as Newtonian fl uids at
the studied temperature and shear rate ranges. For all honeys it was found that the viscosity decreased with temperature and the rosemary honey was
the one that always presented the lowest viscosity at 30°C (6120 mPa·s), 50°C (603 mPa·s) and 70°C (145 mPa·s). The temperature dependence of viscosity
was well described by the T B
A
K e 0 equation. Nevertheless, good regression coeffi cients were also obtained when fi tting the experimental data to
the Arrhenius model, showing the rosemary honey to be less temperature sensitive. The results obtained in this study are of great interest to beekeepers
and industrials that handle and prepare eatable honey-based products because they will be better informed about the best type of honey to use.
Descrição
Palavras-chave
Honey Newtonian fluid Rheology Temperature Viscosity
Contexto Educativo
Citação
Afonso, Maria Joaõ; Magalhães, Marta; Fernandes, Luana; Castro, Marina; Ramalhosa, Elsa C.D. (2018). Temperature Effect on Rheological Behavior of Portuguese Honeys. Polish Journal of Food and Nutrition Sciences. ISSN 1230-0322. 68, p. 217-222