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Analytical Rheology of Honey: A State-of-the-Art Review by Faustino, Célia (author);Pinheiro, Lídia (author) is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Analytical Rheology of Honey: A State-of-the-Art Review about?

Honey has been used as a nutraceutical product since ancient times due to its nutritional and medicinal properties. Honey rheology influences its organoleptic properties and is relevant for processing and quality control. This review summarizes the rheological behaviour of honeys of different botanical source(s) and geographical locations that has been described in the literature, focusing on the relation between rheological parameters, honey composition (moisture, water activity, sugar content, presence of colloidal matter) and experimental conditions (temperature, time, stress, shear rate). Both liquid and crystallized honeys have been addressed. Firstly, the main mathematical models used to describe honey rheological behaviour are presented highlighting moisture and temperature effects. Then, rheological data from the literature regarding distinct honey types from different countries is analysed and results are compared. Although most honeys are Newtonian fluids, interesting shear-thinning and thixotropic as well as anti-thixotropic behaviour have been described for some types of honey. Rheological parameters have also been successfully applied to identify honey adulteration and

Who reads Analytical Rheology of Honey: A State-of-the-Art Review?

Author

Faustino, Célia (author);Pinheiro, Lídia (author)

Publisher

MDPI AG

Published

2021

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)