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

作者：Oroian Mircea^*; Amariei Sonia; Escriche Isabel; Gutt Gheorghe

来源：Food and Bioprocess Technology, 2013, 6(9): 2251-2260.

DOI：10.1007/s11947-012-0893-7

• Honey
• TTS principle
• Vertical shift
• Horizontal shift
• Relaxation modulus

The viscoelastic parameters storage modulus (G%26apos;) and loss modulus (GaEuro(3)) were measured at different temperatures (5 A degrees C, 10 A degrees C, 15 A degrees C, 20 A degrees C, 25 A degrees C, 30 A degrees C, and 40 A degrees 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%26quot;Delta H (a)%26quot; and retardation %26quot;Delta H (b)%26quot;), 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.

• 出版日期2013-9