Abstract

In this work the rheological behavior of two varieties of honey were evaluated using a Brookfield viscometer R.V.T in a temperature range of 5-20°C. In order to interpret the experimental results in terms of viscosity, the torque-speed data and scale readings were converted into shear stress-shear rate relations using numerical conversion values proposed by Mitschka. This method offers excellent potential for quality control testing in the food industry. Samples exhibited Newtonian behavior and the temperature effect on the viscosity followed an Arrhenius-type relationship.

Submitted: October 31, 2008 · Accepted: July 28, 2009 · Published: August 4, 2009

Recommended Citation

Haminiuk, Charles Windson Isidoro; Maciel, Giselle M.; Plata-Oviedo, Manuel Salvador Vicente; Quenehenn, Alessandra; and Scheer, Agnes P. (2009) "Study of the Rheological Parameters of Honey Using the Mitschka Method," International Journal of Food Engineering: Vol. 5 : Iss. 3, Article 13.
DOI: 10.2202/1556-3758.1572
Available at: http://www.bepress.com/ijfe/vol5/iss3/art13