Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/33716
metadata.artigo.dc.title: Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration
metadata.artigo.dc.creator: Silva, Vanelle Maria da
Torres Filho, Robledo de Almeida
Resende, Jaime Vilela de
metadata.artigo.dc.subject: Cox-Merz rule
Steady shear viscosity
Complex viscosity
Glass transition temperature
Nonlinear regression
Regra de Cox-Merz
Viscosidade de cisalhamento constante
Viscosidade complexa
Temperatura de transição vítrea
Regressão não linear
metadata.artigo.dc.publisher: Taylor & Francis
metadata.artigo.dc.date.issued: 2017
metadata.artigo.dc.identifier.citation: SILVA, V. M. da; TORRES FILHO, R. de A.; RESENDE, J. V. de. Rheological properties of selected Brazilian honeys as a function of temperature and soluble solid concentration. International Journal of Food Properties, New York, v. 20, p. 2481-2494, 2017. Suplemento 3.
metadata.artigo.dc.description.abstract: Steady shear (η) and complex viscosities (η*) are important rheological properties of honeys. In this study, the effects of temperature and total soluble solids (TSS) concentration on these properties in 40 different Brazilian honeys were investigated. All honeys showed liquid-like behaviour at the temperatures and mechanical spectra tested and, except for the orange blossom and multi-southeast samples, respected the Cox-Merz rule. It was found that η varied between 147.3 Pa s and 0.35 Pa s, and η* between 151.33 Pa s and 0.42 Pa s, at 10°C and 60°C, respectively. Four experimental models (Arrhenius, Williams-Landel-Ferry (WLF), Vogel–Tamman–Fulcher (VTF), and power law) were used to evaluate the effect of temperature on η and η*. The Arrhenius model was the most appropriate for estimation of η of all honeys and η* of some. WLF was the most appropriate for predicting η* of the orange blossom, multi-southeast, and multi-southern honeys. Increase in temperature and decrease in TSS concentration lowered these values. The effect of TSS concentration on η and η* at different temperatures could be appropriately described by the power law and exponential models. Simplified models were proposed to determine the η and η* from the combined effect of both factors, which presented R2 of 0.9540 and 0.9334, and RMSE of 8.00 and 10.44, respectively. Thus, all models obtained in this study provide important tools towards the proper industrialisation of honeys and honey-based products.
metadata.artigo.dc.identifier.uri: https://www.tandfonline.com/doi/full/10.1080/10942912.2017.1370599
http://repositorio.ufla.br/jspui/handle/1/33716
metadata.artigo.dc.language: en
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