naa a22 4500 510724116 CHVBK 20180411082928.0 cr unu---uuuuu 180411e20130101xx s 000 0 eng 10.1007/s11947-011-0730-4 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0730-4 Rheological Aspects of Spanish Honeys [Elektronische Daten] [Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt] 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 (80.4-82 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 Vogel-Taumman-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. Springer Science+Business Media, LLC, 2011 Honey nationallicence Arrhenius model nationallicence Vogel-Taumman-Fulcher model nationallicence Concentration temperature model nationallicence Cox Merz rule nationallicence Oroian Mircea Faculty of Food Engineering, "Stefan cel Mare” University, Suceava, Romania aut Amariei Sonia Faculty of Food Engineering, "Stefan cel Mare” University, Suceava, Romania aut Escriche Isabel Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universidad Politécnica de Valencia, Valencia, Spain aut Gutt Gheorghe Faculty of Food Engineering, "Stefan cel Mare” University, Suceava, Romania aut Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 228-241 1935-5130 6:1<228 2013 6 11947 https://doi.org/10.1007/s11947-011-0730-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0730-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Oroian Mircea Faculty of Food Engineering, "Stefan cel Mare” University, Suceava, Romania aut NATIONALLICENCE 700 1- Amariei Sonia Faculty of Food Engineering, "Stefan cel Mare” University, Suceava, Romania aut NATIONALLICENCE 700 1- Escriche Isabel Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universidad Politécnica de Valencia, Valencia, Spain aut NATIONALLICENCE 700 1- Gutt Gheorghe Faculty of Food Engineering, "Stefan cel Mare” University, Suceava, Romania aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/1(2013-01-01), 228-241 1935-5130 6:1<228 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer