Rheology of Indian Honey: Effect of Temperature and Gamma Radiation.

Sudhanshu Saxena,Satyendra Gautam,Lata Panicker

doi:10.1155/2014/935129

Sudhanshu Saxena, Satyendra Gautam + Show 1 more

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https://doi.org/10.1155/2014/935129

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Abstract

Honey brands commonly available in Indian market were characterized for their rheological and thermal properties. Viscosity of all the honey samples belonging to different commercial brands was found to decrease with increase in temperature (5–40°C) and their sensitivity towards temperature varied significantly as explained by calculating activation energy based on Arrhenius model and ranged from 54.0 to 89.0 kJ/mol. However, shear rate was not found to alter the viscosity of honey indicating their Newtonian character and the shear stress varied linearly with shear rate for all honey samples. Honey is known to contain pathogenic microbial spores and in our earlier study gamma radiation was found to be effective in achieving microbial decontamination of honey. The effect of gamma radiation (5–15 kGy) on rheological properties of honey was assessed, and it was found to remain unchanged upon radiation treatment. The glass transition temperatures (T g) of these honey analyzed by differential scanning calorimetry varied from −44.1 to −54.1°C and remained unchanged upon gamma radiation treatment. The results provide information about some key physical properties of commercial Indian honey. Radiation treatment which is useful for ensuring microbial safety of honey does not alter these properties.

Highlights

Rheological property is one of the most important physical attributes that could affect texture, sensory rating as well as other quality parameters including shelf stability during storage [1, 2]
Viscosity affects sensorial properties of honeys and so the acceptability of consumers [1]. This property is of great practical importance to beekeepers and honey processors as the knowledge of honey rheology is necessary in the area of process engineering that involves different stages including handling, storage, processing, quality control, and transportation
Differential scanning calorimetry (DSC) measures the difference between the heat flows from the sample and reference sides of a sensor as a function of temperature or time

Summary

Introduction

Rheological property is one of the most important physical attributes that could affect texture, sensory rating as well as other quality parameters including shelf stability during storage [1, 2]. Viscosity affects sensorial properties of honeys and so the acceptability of consumers [1]. This property is of great practical importance to beekeepers and honey processors as the knowledge of honey rheology is necessary in the area of process engineering that involves different stages including handling, storage, processing, quality control, and transportation. The current study deals with evaluation of the rheological and thermal properties of commercial Indian honey and analyzing the effect of gamma radiation treatment on these properties. The availability of data for such study is very limited worldwide, and in Indian context it is not available

Materials and Methods

Results and Discussion

Conclusion