Rheological properties of honey from Burkina Faso: loss modulus and complex viscosity modelling. International

Autores UPV
Revista International Journal of Food Properties


This study evaluated the rheological behaviour of Burkina Faso honey and the use of exponential and polynomial models to predict the influence of chemical composition and temperature on the viscoelastic parameters: complex viscosity (ç*) and loss modulus (G¿¿). Samples were first characterized by evaluating: water activity, 5-hydroxy methyl furfural (HMF), sugars (fructose, glucose and sucrose), electrical conductivity, moisture and colour. Dynamic rheological properties were obtained at different temperatures (5, 10, 15, 20, 25, 30 and 40°C). All the honeys displayed Newtonian behaviour. Complex viscosity and loss modulus can be predicted based on the chemical composition and temperature using polynomial models (R2> 98.00%).