Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
224110 | Journal of Food Engineering | 2011 | 6 Pages |
Abstract
The aim of this research was to evaluate the rheological properties including viscoelasticity of heather honeys. It was stated that heather honeys exhibited non-Newtonian, shear-thinning behaviour with tendency to yield stress and they were thixotropic, as well. The parameters of the Herschel–Bulkley model describing flow behaviour of samples depended on the kind of honey, its water content, and the measurement temperature. Oscillatory rheology data revealed that the loss modulus predominated over the storage one in the whole frequency range. Moreover, significant dependence of complex viscosity on angular frequency confirmed non-Newtonian and viscoelastic behaviour of heather honeys.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Mariusz Witczak, Lesław Juszczak, Dorota Gałkowska,