Temperature Effect on Rheological Behavior of Portuguese Honeys
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/16534 |
Resumo: | 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. |
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Temperature Effect on Rheological Behavior of Portuguese HoneysHoneyNewtonian fluidRheologyTemperatureViscosityIn 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.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for fi nancial support to CIMO (UID/ AGR/00690/2013).Biblioteca Digital do IPBAfonso, Maria João A.P.S.Magalhães, MartaFernandes, LuanaCastro, MarinaRamalhosa, Elsa2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/16534engAfonso, 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. 217-2221230-032210.1515/pjfns-2017-0030info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:40:58Zoai:bibliotecadigital.ipb.pt:10198/16534Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:07:47.484012Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Temperature Effect on Rheological Behavior of Portuguese Honeys |
title |
Temperature Effect on Rheological Behavior of Portuguese Honeys |
spellingShingle |
Temperature Effect on Rheological Behavior of Portuguese Honeys Afonso, Maria João A.P.S. Honey Newtonian fluid Rheology Temperature Viscosity |
title_short |
Temperature Effect on Rheological Behavior of Portuguese Honeys |
title_full |
Temperature Effect on Rheological Behavior of Portuguese Honeys |
title_fullStr |
Temperature Effect on Rheological Behavior of Portuguese Honeys |
title_full_unstemmed |
Temperature Effect on Rheological Behavior of Portuguese Honeys |
title_sort |
Temperature Effect on Rheological Behavior of Portuguese Honeys |
author |
Afonso, Maria João A.P.S. |
author_facet |
Afonso, Maria João A.P.S. Magalhães, Marta Fernandes, Luana Castro, Marina Ramalhosa, Elsa |
author_role |
author |
author2 |
Magalhães, Marta Fernandes, Luana Castro, Marina Ramalhosa, Elsa |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Afonso, Maria João A.P.S. Magalhães, Marta Fernandes, Luana Castro, Marina Ramalhosa, Elsa |
dc.subject.por.fl_str_mv |
Honey Newtonian fluid Rheology Temperature Viscosity |
topic |
Honey Newtonian fluid Rheology Temperature Viscosity |
description |
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. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/16534 |
url |
http://hdl.handle.net/10198/16534 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 1230-0322 10.1515/pjfns-2017-0030 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799135335426293760 |