Chapters authored
Rheological Properties of Honey in a Liquid and Crystallized State
The rheological properties of honey are discussed separately for liquid and crystallized honey. The research methods used in both cases are characterized. The basic mathematical models are shown, which describe the viscosity of honey in its liquid form depending on temperature and water content. In the case of crystallized honey, the rheological properties were linked to morphological features and crystalline phase content. Results of characteristic experiments are presented, obtained during the shearing of crystallized suspension, that is, crystallized honey. Among other items, the dependency of equilibrium stress on shear rate, apparent viscosity on crystalline phase content, hysteresis loops as evidence that honey in its crystallized form is a rheologically unstable fluid. Results of measurements under forced oscillation conditions are included and compared with results of rotational measurements. It was shown that the research method influences the obtained results of rheological studies.
Part of the book: Honey Analysis