Rheological properties of Indonesia honeys

Abstract

Honey is a food ingredient produced by bees. Some studies that have been done explained that honey is included in Newtonian fluids, but some others explained that honey is included in non-Newtonian liquids. Non-Newtonian liquids are liquids whose viscosity can change due to the influence of several factors such as temperature, time, and shear rate. Honey viscosity can change due to the influence of several factors including time, temperature, shear rate. The Arrhenius equation and the Carreau-Yasuda model explain that there is a relationship between honey viscosity and shear rate and temperature. Thus, the viscosity of honey can change significantly resulting in changes in its quality. A comparison between natural honey with forged honey has been explained by several researchers who revealed that the viscosity of natural honey is usually higher than forged honey. This occurs because of the composition of forged honey results in shear-thinning. This study aims to prove the relationship between shear stress and shear rate on honey viscosity which can be used as an initial reference for honey selection strategies based on rheological properties. In this study, various samples of honey were used as the object of study, such as forest honey, calliandra, rubber, longan, coffee, randu, multifloral, bitter, and riau. The results of tests carried out indicate that the shear rate, shear stress, and viscosity are interrelated. The results show that the viscosity of honey decreases with increasing shear rate. While the shear stress is directly proportional to the increase in increasing shear rate.