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A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)

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Abstract

The viscoelastic parameters storage modulus (G′) and loss modulus (G″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade polynomial equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“ΔH a” and retardation “ΔH b”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade polynomial equation evolution at all temperatures. The moisture content influences all the rheological parameters.

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Acknowledgments

This paper was supported by the project “Knowledge provocation and development through doctoral research PRO-DOCT—Contract no. POSDRU/88/1.5/S/52946,” project co-funded from European Social Fund through Sectorial Operational Program Human Resources 2007–2013.

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Authors and Affiliations

  1. Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania

    Mircea Oroian, Sonia Amariei & Gheorghe Gutt

  2. Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universidad Politécnica de Valencia, Valencia, Spain

    Isabel Escriche

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  1. Mircea Oroian
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  2. Sonia Amariei
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  3. Isabel Escriche
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  4. Gheorghe Gutt
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Correspondence to Mircea Oroian.

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Oroian, M., Amariei, S., Escriche, I. et al. A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP). Food Bioprocess Technol 6, 2251–2260 (2013). https://doi.org/10.1007/s11947-012-0893-7

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