naa a22 4500 51072471X CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0893-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0893-7 A Viscoelastic Model for Honeys Using the Time-Temperature Superposition Principle (TTSP) [Elektronische Daten] [Mircea Oroian, Sonia Amariei, Isabel Escriche, Gheorghe Gutt] The viscoelastic parameters storage modulus (G′) and loss modulus (G″) were measured at different temperatures (5°C, 10°C, 15°C, 20°C, 25°C, 30°C, and 40°C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade polynomial equation) ascertains the applicability of the time-temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation"ΔH a” and retardation "ΔH b”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade polynomial equation evolution at all temperatures. The moisture content influences all the rheological parameters. Springer Science+Business Media, LLC, 2012 Honey nationallicence TTS principle nationallicence Vertical shift nationallicence Horizontal shift nationallicence Relaxation modulus nationallicence Oroian Mircea Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania aut Amariei Sonia Faculty of Food Engineering, Stefan cel Mare University of Suceava, 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 of Suceava, Suceava, Romania aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2251-2260 1935-5130 6:9<2251 2013 6 11947 https://doi.org/10.1007/s11947-012-0893-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0893-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Oroian Mircea Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania aut NATIONALLICENCE 700 1- Amariei Sonia Faculty of Food Engineering, Stefan cel Mare University of Suceava, 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 of Suceava, Suceava, Romania aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2251-2260 1935-5130 6:9<2251 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer