Small Amplitude Oscillatory Shear Measurements Research Articles

High internal phase Pickering emulsion solely stabilized by low-content chitosan: Insight into relations between network microstructures and rheological properties

Nano-sized and well-dispersed chitosan particles (CSPs) are prepared by adjusting pH towards pKa of chitosan (CS) aqueous solutions. The prepared CSPs are able to stabilize high internal phase Pickering emulsions (HIPPEs) with low CSP contents, at minimum of 0.2 wt% CSP stabilizing a maximum of 85 % oil phase fraction in a near-neutral environment. It is clarified by microscopy, small amplitude oscillatory shear (SAOS) and large amplitude oscillatory shear (LAOS) measurements that CSPs act as Pickering particle emulsifiers to form a network immobilizing oil droplets in HIPPEs. Using power-law analysis on SAOS results, the solid-like but frequency-dependent rheological response is attributed to the physical connection among CSPs, while the overshoot of the loss modulus in LAOS test is assigned to the featured resistance of networks to the applied large deformation. The oil phase fraction, CSP concentration, temperature and ionic strength are found to be key factors for the rheological behavior and emulsion stability. This work is expected to guide the design and processing of HIPPE stabilized solely by polysaccharides.

Physicochemical Attributes and Dynamic-Mechanical Properties of a Traditional Himalayan Cheese – Kalari

ABSTRACT Kalari is a traditionally made Himalayan cheese. It is popular in the hilly belts of Jammu and Kashmir, India, and is also known as the “Mozzarella of Kashmir.” It is prepared from raw milk by natural acidification followed by heat coagulation. The present work aims to evaluate the physicochemical and rheological characteristics of Kalari and to gain insight into its composition and functional properties. Rheological characterization based on small amplitude oscillatory shear (SAOS) measurements reveals the cheese to be a viscoelastic material, with the elastic nature dominating viscous behavior at all test conditions. Temperature sweep and Arrhenius plot also enabled to identify rheological response of Kalari at elevated temperatures, which can further elucidate its functionality. Lower values of activation energy (39.57 KJ mol−1) and phase angle (28°) reiterate that the cheese does not flow extensively but undergoes softening and slight melting on exposure to high temperatures. Physicochemical characterization revealed the cheese to possess more protein (33.8% − 42.6%) and moisture (42.9% − 48.1%) than fat (7.5% − 11.9%).

Preparation and Characterization of H-Shaped Polylactide.

An H-polymer has an architecture that consists of four branches symmetrically attached to the ends of a polymer backbone, similar in shape to the letter "H". Here, a renewable H-polymer efficiently synthesized using only ring-opening transesterification is demonstrated. The strategy relies on a tetrafunctional poly(±-lactide) macroinitiator, from which four poly(±-lactide) branches are grown simultaneously. 1H NMR spectroscopy, size exclusion chromatography (SEC), and matrix-assisted laser desorption/ionization (MALDI) spectrometry were used to verify the macroinitiator purity. Branch growth was probed using 1H NMR spectroscopy and SEC to reveal unique transesterification phenomena that can be controlled to yield architecturally pure or more complex materials. H-shaped PLA was prepared at the multigram scale with a weight-average molar mass Mw > 100 kg/mol and low dispersity Đ < 1.15. Purification involved routine precipitations steps, which yielded products that were architecturally relatively pure (∼93%). Small-amplitude oscillatory shear and extensional rheology measurements demonstrate the unique viscoelastic behavior associated with the H-shaped architecture.

Non-Stick Length of Polymer-Polymer Interfaces under Small-Amplitude Oscillatory Shear Measurement.

Interfaces in soft materials often exhibit deviation from non-slip/stick response and play a determining role in the rheological response of the overall system. We discuss detection techniques for the excess interface rheology using small-amplitude oscillatory shear (SAOS) measurements. A stacked bilayer of different polymers is sheared parallel to the interface and the dynamic shear response is measured. Deviation of the bilayer shear modulus from the superposition of the shear moduli of the component layers is analysed. Furthermore, we introduce a frequency-dependent non-stick length based on the bilayer SAOS response to characterize the excess interface rheology. We observe an approximate stick response in the interface in bilayers composed of the chemically same monomer as well as an apparent slip in the interface between immiscible polymers. The results suggest that the proposed non-stick length in SAOS is capable of detecting the apparent interfacial slip. The non-stick length in SAOS is readily applicable to other complex interfaces of different soft materials and offers a convenient tool to characterize the excess interface rheology.

Designing a swimming rheometer to measure the linear and non-linear properties of a viscoelastic fluid

At low Reynolds numbers, “swirlers” – swimmers with an axisymmetric “head” and “tail” counterrotating about the axis of symmetry – generate no net propulsion in a Newtonian fluid as a consequence of the “scallop theorem”. Viscoelasticity in the suspending fluid breaks the time-reversibility and allows swirlers to propel themselves, with the swim speed being a function of swimmer geometry, fluid elasticity, and swimming gait. Using analytical theory and numerical simulations, we study the unsteady motion of a freely-suspended self-propelled swirler though viscoelastic fluids described by the Giesekus model, allowing for general axisymmetric geometry and time-dependent tail rotation rate. We show the steady swim speed can be calculated for general arbitrary axisymmetric geometries at low Deborah number via the reciprocal theorem and the solution of two Newtonian flow problems. In this “weak flow” limit, we analytically determine the swim speed and its dependence on the parameters of the Giesekus fluid which in turn are related to the primary and secondary normal stress coefficients Ψ1 and Ψ2. Furthermore, at low De, we derive the unsteady swim speed as a function of a specified unsteady tail rotation rate and the material properties of the suspending fluid. We show that for a particular tail rotation rate, the unsteady swim speed can be analyzed to recover the spectrum of fluid relaxation times, analogous to small-amplitude oscillatory shear measurements on a benchtop rheometer. This study expands upon the design space for a “swimming rheometer” by increasing its functionality to make and interpret rheological measurements.

Oscillatory rheology of chitosan and calcium chloride crosslinked pectin blend filmogenic solutions and atomic force microscopy of film surface topography

This work examines the synergistic interaction between chitosan (CS) and calcium crosslinked pectin (CP) in aqueous solution by small-amplitude oscillatory shear measurements at selected CS/CP blend ratios (1:1, 1:2, 1:3, and 1:4) and compares the surface morphology of cast films of those blends using atomic force microscopy (AFM). A 2% (w/v) pectin solution concentration could not produce a film, which was improved with the addition of 0.18 M calcium chloride solution, and the corresponding dynamic moduli increased by 3 log cycles. The mechanical rigidity of the blends increased with increasing CP contents. The complex viscosity (η*) decreased with increasing temperature due to molecular mobility at higher temperatures and the breaking of the junction between CS and CP. The applicability of the Cole-Cole plot to selected blend ratios demonstrated that only the CS/CP ratio of 1:3 best fitted and established the well-miscibility between the polymers. AFM phase imaging further illustrates the distribution of CS and CP particles in the blended films and provides complementary information to the topography image, revealing the variations in the surface properties of the films. AFM proves to be a powerful tool for investigating microstructural changes in polymer blends and complementing rheological measurements.

Star-to-Bottlebrush Transition in Extensional and Shear Deformation of Unentangled Polymer Melts

A series of model poly((±)-lactide) (PLA) graft copolymers was synthesized by ring-opening metathesis polymerization and used to probe the star-to-bottlebrush transition in shear and extensional flows. Ten samples with backbone degrees of polymerization 11 ≤ Nbb ≤ 420 were investigated using small-amplitude oscillatory shear (SAOS) and extensional rheometry measurements. Each contained one PLA side chain of length Nsc = 72 per two backbone repeating units on average (graft density of z = 0.5). The star-like to bottlebrush transition was identified at Nbb = 50–69 using SAOS. In extension, melt strain hardening is absent in the star-like melts (Nbb ≤ 50) but is prominent in the bottlebrush limit (Nbb > 69). The onset of melt strain hardening occurs at a time scale equivalent to the Rouse time of the backbone. A molecular interpretation of these results builds upon recent conjectures related to strain-induced increases in interchain friction in bottlebrush polymers. These findings will be useful in designing bottlebrush melts that strain harden, which is critical in various types of processing methods involving extensional flows, including foaming, 3D printing, and film-blowing.

Rod-climbing rheometry revisited.

The rod-climbing or "Weissenberg" effect in which the free surface of a complex fluid climbs a thin rotating rod is a popular and convincing experiment demonstrating the existence of elasticity in polymeric fluids. The interface shape and steady-state climbing height depend on the rotation rate, fluid elasticity (through the presence of normal stresses), surface tension, and inertia. By solving the equations of motion in the low rotation rate limit for a second-order fluid, a mathematical relationship between the interface deflection and the fluid material functions, specifically the first and second normal stress differences, emerges. This relationship has been used in the past to measure the climbing constant, a combination of the first (Ψ1,0) and second (Ψ2,0) normal stress difference coefficients from experimental observations of rod-climbing in the low shear rate limit. However, a quantitative reconciliation of such observations with the capabilities of modern-day torsional rheometers is lacking. To this end, we combine rod-climbing experiments with both small amplitude oscillatory shear (SAOS) flow measurements and steady shear measurements of the first normal stress difference from commercial rheometers to quantify the values of both Ψ1,0 and Ψ2,0 for a series of polymer solutions. Furthermore, by retaining the oft-neglected inertial terms, we show that the "climbing constant"  = 0.5Ψ1,0 + 2Ψ2,0 can be measured even when the fluids, in fact, experience rod descending. A climbing condition derived by considering the competition between elasticity and inertial effects accurately predicts whether a fluid will undergo rod-climbing or rod-descending. Our results suggest a more general description, "rotating rod rheometry" instead of "rod-climbing rheometry", to be more apt and less restrictive. The analysis and observations presented in this study establish rotating rod rheometry combined with SAOS measurements as a prime candidate for measuring normal stress differences in complex fluids at low shear rates that are often below commercial rheometers' sensitivity limits.

Dynamic rheological properties of sesame protein dispersions

AbstractInterest in utilizing new sustainable protein sources is increasing, and understanding the rheological behavior of sesame protein can be useful in further application. Small amplitude oscillatory shear measurements of sesame protein dispersions at varying concentrations of 5.0%, 7.5%, and 10.0% were examined at both linear and nonlinear regions. Although the sesame protein dispersions showed pseudoplastic behavior, the shear‐thickening effect of sesame proteins at higher concentrations makes it possible to apply in beverages without increasing viscosity. The low values of the yield point of the sesame protein explained its feasibility for utilization in varying products such as high‐protein‐enriched beverages without the adverse effect of the high viscosity. The fracture stress and strain indicated the high strength of the sesame protein to the mechanical changes. The mechanical properties of the sesame proteins also confirmed typical strong gel behavior. The complex viscosity (η*) was decreased linearly with frequency demonstrating the shear thinning phenomenon. The frequency dependency of the protein was shown a low n value that explains a relatively elastic gel structure. These rheological characteristics of the sesame proteins might be more reliable than the previous works on the static rheological behavior, which provides a new horizon in the application of a sustainable protein in food industries.

A detailed and systematic study on rheological and physicochemical properties of rhamnolipid biosurfactant solutions

Biosurfactants are widely used in many industrial settings ranging from cosmetic to petroleum industries. Among various biosurfactants available in the market, rhamnolipid is a well-known bacterial biosurfactant produced by the Pseudomonas aeruginosa bacteria. However, despite its wide applications, no detailed and systematic study is available on the rheological characterization of this biosurfactant solution, which is an essential property to investigate for many practical applications. Therefore, this study aims to present a thorough and complete investigation of this biosurfactant's shear and extensional rheological behaviours. While steady shear and small amplitude oscillatory shear (SAOS) measurements were conducted to investigate the shear rheological behaviour, the dripping-onto-substrate (DoS) extensional rheometry technique was used to understand its extensional rheological behaviour. A chemically derived surfactant (cetyltrimethyl ammonium bromide (CTAB)) was also used in our analysis to show and discuss the qualitative and quantitative differences in their rheological behaviours. Along with the detailed rheological study, some studies on the physicochemical properties, such as surface tension, contact angle, particle size analysis, thermal stability, etc., were also conducted to make an overall comparison between the two surfactants. Both surfactants show strong shear-thinning and extensional hardening behaviors in shear and extensional rheological flows, respectively. However, the zero-shear rate viscosity and extensional viscosity are found to be larger for rhamnolipid surfactant solutions than for CTAB. The corresponding shear and extensional relaxation times also follow the same trend. Furthermore, the surface tension is found to be less, and the contact angle is found to be more for rhamnolipid biosurfactant than that for CTAB. Rhamnolipid shows more excellent thermal stability, particularly at high temperatures than CTAB. Therefore, the results and discussion presented in this study will help to choose the present rhamnolipid biosurfactant for any particular application, particularly where the knowledge of the rheological responses of a surfactant solution is essential.

The impact of sugar alcohols and sucrose on the physical properties, long-term storage stability, and processability of fish gelatin gels

Fish gelatin is becoming a popular alternative to mammalian gelatins due to religious restrictions, cultural preferences, ecological, and ethical concerns. Warm water fish gelatins (WWFG), as opposed to gelatins from cold water fish species, have more similar physical properties, and hence represent an alternative, to mammalian gelatins albeit a lower sol/gel transition temperature and gel strength. In warm climates, WWFG gels may therefore exhibit reduced storage stability at temperatures above this transition temperature because of e.g., a more pronounced acid hydrolysis of the sol fraction. To improve the long-term storage stability of WWFG, gels were prepared with two different sugar alcohols, sorbitol and xylitol, and a non-reducing sugar, sucrose. The change in the sol/gel transition temperature, gelling and melting kinetics, and gel strength of the gels were analyzed using small amplitude oscillatory shear measurements. Short-term and long-term storage stability tests at ambient temperature, 30 °C and 40 °C indicated improved stability of gels with co-solutes without significant differences between the type of sugar alcohol or sucrose. The stability of the gels increased with increasing concentrations of sugar alcohols. The degree of hydrolysis of the gelatin in the gels were investigated using SEC-MALS analyses which supported the bulk rheology stability results. Using sucrose led to browning and high viscosity, which may pose challenges regarding the processability and industrial applications.

EFFECT OF CONCENTRATION AND TEMPERATURE ON THE RHEOLOGICAL BEHAVIOR OF HYDROXYLETHYL CELLULOSE SOLUTIONS

The knowledge of the rheological properties of polymers makes their use interesting in various fields of applications, such as food industry, cosmetics, enhanced oil recovery or construction materials. Whatever the application, the effect of temperature and concentration on these properties is of great importance. This study covered a wide range of concentrations from 0.2 w/% to 1 w/%, and temperatures from 10 °C to 80 °C. The results obtained provide interesting information regarding the effects of the temperature and concentration of the aqueous solutions of the polymer since they reveal that the rheological properties remained practically unchanged in the temperature range considered. The impacts of shear rate, temperature and concentration on the flow behavior were analyzed. Small-amplitude oscillatory shear measurements were performed, and the results obtained show that the apparent viscosity is strongly influenced by the concentration of the aqueous solution of HEC, exhibiting a marked non-Newtonian shear-thinning behavior at different temperatures. The flow behavior is well described by several rheological models. The effect of temperature on the kinematic viscosity was fitted with the Arrhenius model; the behavior of this model in relation to experimental viscosity values was suitable and the linear fit showed good regression coefficients. The dynamic state was well described with the generalized Maxwell model.

On the assessment of shear and extensional rheology of thickened liquids from commercial gum-based thickeners used in dysphagia management

In order to promote safe swallowing in dysphagia patients, it is of interest to study the rheological properties of thickened liquids from various commercial gum-based thickening powders using small amplitude oscillatory shear, steady shear and extensional measurements. The active hydrocolloid of the studied samples included xanthan gum, guar gum or tara gum. Shear rheology measurements showed that all samples exhibited shear thinning behaviour that can be described by the Cross model. With comparable viscosity at shear rate 50 s −1 , the xanthan gum-based samples exhibited higher zero shear viscosity and longer relaxation time than the guar gum and tara gum-based samples. Furthermore, they behaved as weak gels while the other samples showed viscoelastic liquid behaviour at IDDSI (International Dysphagia Diet Standardisation Initiative) level 1 to 3. Extensional rheology revealed that the breakup time of these samples were xanthan gum > guar gum > tara gum, suggesting more superior cohesiveness of xanthan gum-based compared to the others. • Water thickened with different types of thickeners can have similar shear viscosity at shear rate 50 s -1 but very different extensional viscosity. • Xanthan gum-based thickened water behaves as concentrated solutions with higher extensional viscosity than guar gum and tara gum-based samples. • Xanthan gum-based thickened water is less likely to fracture during swallowing compared to the guar gum and tara gum-based samples. • The characteristic fluid relaxation time (λ E ) may be used to describe the cohesiveness of thickened fluid/bolus. • Extensional rheology may be an essential tool to define a safe-swallow bolus.

Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Food 3D printing allows for the production of personalised foods in terms of shape and nutrition. In this study, we examined whether protein-, starch- and fibre-rich fractions extracted from faba beans can be combined to produce fibre- and protein-rich printable food inks for extrusion-based 3D printing. Small amplitude oscillatory shear measurements were used to characterise the inks while compression tests and scanning electron microscopy were used to characterise the freeze-dried samples. We found that rheological parameters such as storage modulus, loss tangent and yield stress were related to ink printability and shape stability. Investigations on the effect of ink composition, infill pattern (honeycomb/grid) and direction of compression on textural and microstructural properties of freeze-dried 3D-printed objects revealed no clear effect of infill pattern, but a strong effect of direction of compression. Microstructure heterogeneity seemed to be correlated with the textural properties of the printed objects.

Long-term storage stability of type A and type B gelatin gels: The effect of Bloom strength and co-solutes

For gelatin-based confectionery, nutraceutical, and pharmaceutical products, storage stability is important for maintaining textural properties during transportation and throughout the shelf life of the final product. Exposure to elevated temperatures causes degradation of the gelatin molecule, which results in a reduction in the average molecular weight, further impacting its mechanical properties. In this study, the long-term stability of gelatin systems prepared with different gelatins (type B from bovine, type A from pig skin, or type A from fish skin) stored below and above the sol-gel transition temperature was compared. The effect of storage temperature, Bloom strength, and the inclusion of co-solutes (sugar alcohols or gum arabic) on storage stability was evaluated. The long-term stability was investigated using small amplitude oscillatory shear measurements and molecular weight analyses via size-exclusion chromatography coupled with online multiangle laser light scattering. The storage modulus of the gels and the average molecular weight of the gelatin indicated that incubation above or close to the equilibrium sol-gel transition temperature resulted in an increased degradation rate of gelatin. Type A gelatin gels exhibited better storage stability than type B gelatin gels. In addition, gels prepared with high Bloom strength gelatins exhibited improved storage stability compared to low Bloom strength gelatins. The addition of sugar alcohols increased stability, whereas gum arabic did not have a large impact on the long-term stability of the type B gelatin gel.

An Iterative Approach for the Parameter Estimation of Shear-Rate and Temperature-Dependent Rheological Models for Polymeric Liquids.

Numerical flow simulations play an important role in polymer processing. One of the essential prerequisites for accurate and precise flow simulations is to obtain accurate materials functions. In the framework of the generalized Newtonian fluid model, one needs to obtain shear viscosity as a function of the rate-of-shear and temperature—as determined by rheometry—and then fitted to a mathematical model. Often, many subjectively perform the fitting without paying attention to the relative quality of the estimated parameters. This paper proposes a unique iterative algorithm for fitting the rate-of-shear and temperature-dependent viscosity model under the time–temperature superposition (TTS) principle. Proof-of-concept demonstrations are shown using the five-parameter Carreau–Yasuda model and experimental data from small-amplitude oscillatory shear (SAOS) measurements. It is shown that the newly proposed iterative algorithm leads to a more accurate representation of the experimental data compared to the traditional approach. We compare their performance in studies of the steady isothermal flow of a Carreau–Yasuda model fluid in a straight, circular tube. The two sets of parameters, one from the traditional approach and the other from the newly proposed iterative approach, show considerable differences in flow simulation. The percentage difference between the two predictions can be as large as 10% or more. Furthermore, even in cases where prior knowledge of the TTS shifting factors is not available, the newly proposed iterative approach can still yield a good fit to the experimental data, resulting in both the shifting factors and parameters for the non-Newtonian fluid model.

Transient and steady shear rheology of particle-laden viscoelastic suspensions

We study the transient and steady shear rheology of rigid particle suspensions in Boger fluids via complete 3D numerical simulations and experiments. We calculate the transient per-particle extra viscosity and primary stress coefficients for suspensions at different particle volume fractions ϕ for a range of Weissenberg numbers (Wi). The per-particle viscosity ( ηp) and the primary normal coefficient ( ψ1p) increase monotonically to steady state in body-fitted (BF) simulations (for dilute suspensions) and immersed boundary (IB) simulations (for nondilute suspensions). We also present experimental measurements including small amplitude oscillatory shear, steady shear, and transient shear measurements at different particle volume fraction suspensions in a Boger fluid. The simulations and experiments suggest that longer strains are needed to achieve steady state at higher ϕ and Wi. We also show the comparison of the BF and the IB simulations with experimental data for the per-particle viscosity and find excellent quantitative agreement between simulations and experiments at Wi=3 but the IB simulations underpredict the steady values at higher Wi=6. Nevertheless, the IB simulations show an increase in the per-particle viscosity with ϕ as witnessed in the experiments. To understand this behavior, we examine the particle-induced fluid stress (PIFS) and the stresslet contributions using a novel method developed for the IB simulations in this work. We find that the PIFS is independent of ϕ but the stresslet values increase with ϕ. Thus, the particle-particle hydrodynamic interactions in nondilute suspensions affect the stresslet and, in turn, the per-particle viscosity at a given Wi.

Rheological behaviour of attractive emulsions differing in droplet-droplet interaction strength

HypothesisWe hypothesise that interaction strength between oil droplets determine the rheological properties of oil-in-water (O/W) emulsions by simultaneous formation and break-up of bonds between droplets. Using small (SAOS) and large (LAOS) amplitude oscillatory shear measurements, we aim to distinguish different classes of emulsions based on the specific microstructural evolution of the emulsions. ExperimentsConcentrated O/W emulsions differing in droplet-droplet interaction strength were obtained. Different interaction strength was obtained using different types of interactions; (a) electrostatic attraction, (b) salt bridging, or (c) crosslinking. FindingsIn line with our hypothesis, different rheological events in emulsions depend on the droplet-droplet interaction strength. Strong interactions lead to monotonous yielding, and droplets undergo jamming or densification to provide strain hardening and gel-like behaviour. Emulsions with weak interactions exhibit two-step yielding (SAOS) and continuous yielding in LAOS; indicating a soft-glassy material. In emulsions above maximum packing, and with weak interactions the rheology is controlled by cluster/cage breaking, and transient formation of new clusters. For medium-strength interactions, two-step yielding was reduced, and apparent stain-hardening occurred. The probability of two distinct time scales of yielding is hindered by stronger interactions and jamming. Overall, in concentrated emulsions, yielding is determined by network rupture and reformation, cluster rearrangement and -breaking, which in turn is influenced by interaction type and strength. We present a more differentiated categorisation of emulsions based on interaction strength.

The role of arabinoxylan in determining the non-linear and linear rheology of bread doughs made from blends of wheat (Triticum aestivum L.) and rye (Secale cereale L.) flour

Part of the role which arabinoxylan (AX) plays in bread making relates to its impact on the bulk rheology of dough. However, the actual mechanisms by which it influences dough rheology are still not well understood. An evident research approach is to use endo-β-1,4-xylanases (XYLs) to hydrolyze AX and hence increase their solubility. Here, the AX population in (i) wheat dough and (ii) mixed cereal doughs made from blends of wheat flour (WF) and rye flour (RF) was subjected to hydrolysis by XYL from Aspergillus aculeatus (XAA) or Bacillus subtilis (XBS). Non-linear and linear dough rheology was studied by uniaxial extensional and small-amplitude oscillatory shear measurements, respectively. Low dosages of XBS or XAA in wheat or mixed cereal doughs changed neither their non-linear nor their linear extensional rheological responses, presumably because limited AX hydrolysis did not result in high losses of water binding and/or because dough constituents bound the liberated water. A high dosage of XBS or XAA led to extensive hydrolysis of AX and considerably decreased the linear extensional viscosity. This decrease resulted from an altered dough water distribution.

Artificial Neural Network and Regression Models to Evaluate Rheological Properties of Selected Brazilian Honeys

Abstract The relationships between physico-chemical and rheological properties are considered complex nonlinear systems. Thus, the artificial neural network (ANN) and regression models were used for the rheological characterization of Brazilian honeys, based on low-cost measurements of water content and temperature. The steady shear viscosity (η) performed well when measured in the test phase in a 2-12-1 neuron multilayer perceptron (MLP) ANN (model 1) with a root mean square error (RMSE) and correlation coefficient (r) equal to 0.0430 and 0.9681, respectively. The parameter loss modulus (G″), storage modulus (G′) and complex viscosity (η*) were predicted in the temperature sweep test by small amplitude oscillatory shear (SAOS) measurements during heating and cooling, and the MLP ANNs with architectures of 2-9-3 (model 2) and 2-3-3 (model 3) showed RMSE values equal to 0.0261 and 0.0387 in the test phase, respectively. For all the determined parameters, non-linear exponential models showed similar results to models 1, 2 and 3. An ANN with 3-9-3 architecture (model 4) showed RMSE and r for G′ equal to 0.0158 and 0.7301, for G″ equal to 0.0176 and 0.9581, and for η* equal to 0.0407 and 0.9647, respectively, in the test phase for date of the frequency sweep test obtained by SAOS. These results were far superior to those obtained by second-order multiple linear models. The acquisition of all models is an important application for the processing of honey and honey-based products, since these properties are essential in engineering calculations and quality control of products.