Measurement, prediction and correlation of density, viscosity, surface tension and ultrasonic velocity of different honey types at different temperatures

The aim of this study is to investigate the influence of temperature (20, 25, 30, 35, 40, 45 and 50 °C) and concentration on the evolution of different physical properties (density, viscosity, ultrasonic velocity and surface tension) of honeys. Temperature influences negatively all the physical properties of honey. A good correlation between density, viscosity, ultrasonic velocity and surface tension using linear and polynomial equations was observed. Also a good correlation between density, ultrasonic velocity and surface tension for all the honey samples (R2 = 0.954) was obtained. The correlation between surface tension and viscosity was made using the Pelofsky model and an exponential model; the latter one describes better the correlation between surface tension and viscosity.