Effect of temperature on dynamic rheology of Korean honeys

Dynamic rheological properties of Korean honeys of four different varieties (Poly-flower, Chestnut, Rape and Acacia) were evaluated at different temperatures (0, 5, 10, 20, and 30 degreesC). Honey samples displayed a liquid-like behavior, with loss modulus (G) much greater than storage modulus (G'), showing the high dependence on frequency (omega). The magnitudes of intercepts of G' and G decreased with increase in temperature and water content. The time-temperature superposition (TTS) principle was applied to bring G' values for honeys at various temperatures together into a master curve. Over the temperature range of 0-30 degreesC, the apparent activation energy (DeltaH) decreased with increase in temperature and water content. (C) 2004 Elsevier Ltd. All rights reserved.