Temperature Effect on Rheological Behavior of Portuguese Honeys

Temperature Effect on Rheological Behavior of Portuguese Honeys

In the present work the temperature effect on rheological properties of Portuguese honeys was studied for the first time. Two unifloral honeys – heather and rosemary – and a polyflower honey were analyzed. All honeys showed flow independence over time and behaved as Newtonian fluids at the studied t...

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Bibliographic Details
Main Authors: Afonso Maria João, Magalhães Marta, Fernandes Luana, Castro Marina, Ramalhosa Elsa C.D.
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
honey
rheology
viscosity
temperature
Newtonian fluid
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2017-0030/pjfns-2017-0030.xml?format=INT
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