RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF HONEYS AS A FUNCTION OF TEMPERATURE, CONCENTRATION AND MOISTURE CONTENT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

RAMZI M.; KASHANINEJAD M.; SALEHI F.; SADEGHI MAHOONAK A.R.; RAZAVI S.M.A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY Year:2017 | Volume:7 | Issue:2 Page(s): 35-48

Download Full-Text

View:

270

Download:

Cites:

Information Journal Paper

Title

RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF HONEYS AS A FUNCTION OF TEMPERATURE, CONCENTRATION AND MOISTURE CONTENT

Author(s)

Keywords

ARRHENIUS MODEL

HONEY

PHYSICOCHEMICAL

RHEOLOGY

VTF MODEL

Abstract

In this study the rheological and PHYSICOCHEMICAL properties of four types of HONEYs, two poly floral (Mountain, Forest) and two mono floral (Sunflower, Ivy), were investigated. Rheological characteristics of HONEYs were evaluated at different temperatures (10, 15, 20, 25 and 30oC). All the HONEYs exhibited Newtonian behavior for shear rate in the range of 1.045-41.8 s-1. The viscosity of samples varied between 1.70 and 270.48 Pa.s according to the kind of HONEY and the temperature of measurement. The temperature dependence of viscosity was described using the Arrhenius and the Vogel–Taumman–Fulcher (VTF) equations. The values of flow activation energy varied between 89.716 and 112.189 kJ/mol. Two models (Power Law and Exponential models) were also investigated to describe the concentration dependence of viscosity. The samples were found to be different from each other in moisture content, ºBrix, pH, ash, conductivity, free acidity, diastase activity, hydroxymethylfurfural content and sugar content values. The water content of HONEY samples was between 15.25–19.92 g/100 g.

Cites

No record.

References

Cite

APA: Copy

RAMZI, M., KASHANINEJAD, M., SALEHI, F., SADEGHI MAHOONAK, A.R., & RAZAVI, S.M.A.. (2017). RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF HONEYS AS A FUNCTION OF TEMPERATURE, CONCENTRATION AND MOISTURE CONTENT. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 7(2), 35-48. SID. https://sid.ir/paper/682292/en

Vancouver: Copy

RAMZI M., KASHANINEJAD M., SALEHI F., SADEGHI MAHOONAK A.R., RAZAVI S.M.A.. RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF HONEYS AS A FUNCTION OF TEMPERATURE, CONCENTRATION AND MOISTURE CONTENT. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2017;7(2):35-48. Available from: https://sid.ir/paper/682292/en

IEEE: Copy

M. RAMZI, M. KASHANINEJAD, F. SALEHI, A.R. SADEGHI MAHOONAK, and S.M.A. RAZAVI, “RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF HONEYS AS A FUNCTION OF TEMPERATURE, CONCENTRATION AND MOISTURE CONTENT,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 7, no. 2, pp. 35–48, 2017, [Online]. Available: https://sid.ir/paper/682292/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops