Measurement of dynamic rheology during cooling of honey-invert sugar mixtures by small-deformation oscillatory rheometry

作者：Yoo Byoungseung^*

来源：Food Science and Biotechnology, 2012, 21(4): 1217-1220.

DOI：10.1007/s10068-012-0159-1

• rheology
• honey
• dynamic property
• invert sugar
• thermogram

Dynamic rheological properties of honeys in the presence of invert sugar at different levels (0, 10, 20, 30, and 40%) were evaluated by small-deformation oscillatory measurements of dynamic moduli (G%26apos; and GaEuro(3)) during cooling from 0 to -14A degrees C. The storage modulus (G%26apos;) and loss modulus (GaEuro(3)) thermograms of honey during cooling showed more pronounced GaEuro(3) values when compared to G%26apos;, indicating that the presence of invert sugar in honey reduced GaEuro(3). Such a reduction in GaEuro(3) can be taken as a good indicator for the adulteration of honey with invert sugar. Therefore, dynamic rheometry for small-deformation oscillatory measurement in the cooling process at sub-zero temperatures appears to be a useful method for detecting the effect of invert sugar adulteration on the structural properties of honey.

• 出版日期2012-8