Physico-chemical, rheological, calorimetric and dielectric behavior of selected Indian honey

• Published in: Journal of food engineering 2007-04, Vol.79 (4), p.1207-1213
• Main Authors: Ahmed, Jasim, Prabhu, S.T., Raghavan, G.S.V., Ngadi, M.
• Format: Article
• Language: English
• Subjects: ash content; Biological and medical sciences; Color; Confectionery products and chocolate industries, honey; Dielectric constant; dielectric properties; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Glass transition temperature; Honey; Loss factor; modulus of elasticity; non-Newtonian fluids; physicochemical properties; plants; temperature; Temperature of fusion; thermal properties; Total soluble solids; viscosity; Viscous modulus; water content
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2006.04.048

Physico-chemical, thermal, rheological and dielectric characteristics of seven Indian honey samples obtained from various floral sources were investigated. The samples were found to differ from each other in pH, ash content and visual color values. Oscillatory rheology data revealed that viscous component predominates over elastic modulus ( G″ > G′) and some of the honey samples exhibited non-Newtonian behavior with definite yield stress. The inflection glass transition temperature ( T g) of the honey samples varied between −51.14 and −33.64 °C whereas the temperatures of fusion were ranged between 203 and 221 °C. Few cases more than one fusion temperature of honey samples indicated that melting of different sugar components occurred at different temperatures. Both dielectric constant ( ε′) and loss factor ( ε″) of honey samples decreased in general as function of frequency at 20 °C. Dielectric parameters of honey were governed by both moisture and ash content of samples.