Abstract
Influence of temperature on the viscosity of honeys was analysed in the present work. The viscosity value decreased with the increase of temperature. The effect caused by temperature in the range studied was more important in the low range of temperature, whereas at high temperature, the viscosity showed less variation. Water activity and glass transition temperature was determined to relate these characteristics. Four experimental viscosity models were checked using the experimental data to correlate the influence of temperature upon honey viscosity.
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