Abstract
The purpose of this work was to investigate
the rheological behavior of Spanish honeys under
different conditions (at different temperatures and concentrations).
All the samples were characterized to
determine their physicochemical (moisture, 0Brix, pH,
ash, conductivity, color, total acidity, diastase activity, 5-
hydroxymethylfurfural content, sugar content) and thermal
(glass transition temperature) profiles. The honeys samples
(80.482 0Brix) behaved as Newtonian fluid; as
expected, their viscosity increased with the solid content
and decreased with the temperature. Two experimental
viscosity models (Arrhenius and VogelTaumman
Fulcher) were checked using the experimental data to
correlate the influence of temperature on honey viscosity.
A simplified model was proposed to describe the combined
effect of the temperatures and concentrations (0Brix)
on the viscosity of Spanish honeys. The dynamic viscosity
and complex viscosity had the same magnitude at 40 °C,
45 °C, and 50 °C for of all the samples and the Cox Merz
rule could be applied at these temperatures.
