Rheological Aspects of Spanish Honeys

Food and Bioprocess Technology

Volumn 6, Issue 1, 2013, Pages 228-241

  Oroian, Mircea ^a   Amariei, Sonia ^a   Escriche, Isabel ^b   Gutt, Gheorghe ^a  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Arrhenius model; Concentration temperature model; Cox Merz rule; Honey; Vogel Taumman Fulcher model

Indexed keywords

GLASS TRANSITION; NEWTONIAN LIQUIDS; VISCOSITY;

5 HYDROXYMETHYL FURFURALS; ARRHENIUS MODELS; COX-MERZ RULES; DIASTASE ACTIVITIES; DYNAMIC VISCOSITIES; HONEY; RHEOLOGICAL BEHAVIORS; TEMPERATURE MODELING;

FOOD PRODUCTS;

EID: 84871836009     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0730-4     Document Type: Article

References (72)

1. Abu-Jdayil, B., Al-Majeed Ghzawi, A., Al-Malah, K. I. M., & Zaitoun, S. J. (2002). Heat effect on rheology of light- and darkcolored honey. Journal of Food Engineering, 51(1), 33-38.
2. Ahmed, J., Ramaswamy, H. S., & Sashidhar, K. C. (2007). Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates, LWT. Food Science and Technology, 40(2), 225-231.
3. Ahmed, J., Prabhu, S. T., Raghavan, G. S. V., & Ngadi, M. (2007). Physico-chemical, rheological, calorimetric and dielectric behaviour of selected Indian honey. Journal of Food Engineering, 79, 1207-1213.
4. Al-Malah, K. I. M., Abu-Jdayil, B., Zaitoun, S., & Ghzawi, A. A. M. (2001). Application of WLF and Arrhenius kinetics to rheology of selected dark-colored honey. Journal of Food Process Engineering, 24, 341-357.
5. Anklam, E. (1998). A review of the analytical methods to determine the geographical and botanical origin of honey. Food Chemistry, 63, 549-562.
6. Assil, H. I., Sterling, R., & Sporns, P. (1991). Crystal control in processed liquid honey. Journal of Food Science, 56(4), 1034-1037. 1041.
7. Augusto, P. E. D., Falguera, V., Cristianini, M., & Ibarz, A. (2011). Viscoelastic properties of tomato juice: applicability of the Cox-Merz rule. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0655-y.
8. Baroni, M. V., Arrua, C., Nores, M. L., Fayé, P., Díaz, M., Chiabrando, G. A., & Wunderlin, D. A. (2009). Composition of honey from Córdoba (Argentina): assessment of north/south provenance by chemometrics. Food Chemistry, 114, 727-733.
9. Bhandari, B., D'Arcy, B., & Chow, S. (1999). Rheology of selected Australian honeys. Journal of Food Engineering, 41(1), 65-68.
10. Bistanzy, K. L., & Kokini, J. L. (1983). Comparison of steady shear rheological properties and small amplitude dynamic viscoelastic properties of fluid food materials. Journal of Texture Studies, 14, 113-124.
11. Bogdanov S., (2002) Harmonised methods of the international honey commission. Swiss Bee Research Centre, FAM, Liebefeld, CH-3003 Bern, Switzerland.
12. Chamberlain, E. K., & Rao, M. A. (1999). Rheological properties of acid converted waxy maize starches in water and 90% DMSO/10% water. Carbohydrate Polymers, 40, 251-260.
13. Chen, Y. W., Lin, C. H., Wu, F. Y., & Chen, H. H. (2009). Rheological properties of crystallized honey prepared by new type of nuclei. Journal of Food Process Engineering, 32, 512-527.
14. Chronakis, I. S., Doublier, J. L., & Piculell, L. (2000). Viscoelastic properties for kappa- and iota-carrageenan in aqueous NaI from the liquid-like to the solid-like behaviour. International Journal of Biological Macromolecules, 28(1), 1-14.
15. Codex Alimentarius. (1993). Standard for honey, ref. no. CL 1993/14, SH. Rome: Codex Alimentarius Commission FAO/WHO.
16. Codex Standard (Codex Alimentarius) 12-1981, Rev. 2 (2001) Revised codex standard for honey.
17. Cohen, I., & Weihs, D. (2010). Rheology and microrheology of natural and reduced-calorie Israeli honeys as a model for high-viscosity Newtonian liquids. Journal of Food Engineering, 100(2), 366-371.
18. Corbella, E., & Cozzolino, D. (2006). Classification of the floral origin of Uruguayan honeys by chemical and physical characteristics combined with chemometics. LWT- Food Science and Technology, 39, 534-539.
19. Cox, W. P., & Merz, E. H. (1958). Correlation of dynamic and steady flow viscosities. Journal of Polymer Science, 28, 619-622.
20. Da Silva, J. A. L., & Rao, M. A. (1992). Viscoelastic properties of food hydrocolloid dispersions. In M. A. Rao & J. F. Steffe (Eds.), Viscoelastic properties of foods. London, UK: Elseiver.
21. Escriche, I., Visquert, M., Juan-Borras, M., & Fito, P. (2009). Influence of simulated industrial thermal treatments on the volatile fractionsof different varieties of honey. Food Chemistry, 112, 329-338.
22. European Commission Directive relating to honey (2001). 2001/110/CE of 02/12/2001.
23. Fallico, B., Zappalà, M., Arena, E., & Verzera, A. (2004). Effects of heating process on chemical composition and HMF levels in Sicilian monofloral honeys. Food Chemistry, 85(2), 305-313.
24. Fissore, E. N., Matkovic, L., Wider, E., Rojas, A. M., & Gerschenson, L. N. (2009). Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret). LWT- Food Science and Technology, 42(8), 1413-1421.
25. Giner, J., Ibarz, A., Garza, S., & Xhian-Quan, S. (1996). Rheology of clarified cherry juices. Journal of Food Enginnering, 30, 147-154.
26. Gómez Diaz, D., Navaza, J. M., & Quintans, L. C. (2009). Effect of temperature on the viscosity of honey. International Journal of Food Properties, 12(2), 396-404.
27. Gómez Díaz, D., Navaza, J. M., & Quintans, L. C. (2005). Rheological behaviour of Galician honeys. European Food Research and Technology, 222, 439-442.
28. Guinee, T. P., Auty, M. A. E., & Fenelon, M. A. (2000). The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. International Dairy Journal, 10, 277-288.
29. Hutchings, J. B. (1999). Food color and appearance (2nd ed.). Gaithersburg, Md: Aspen Publishers.
30. Ibarz, A., Vicente, M., & Graell, J. (1987). Rheological behavior of apple juice and pear juice and their concentrates. Journal of Food Engineering, 6, 257-267. doi: 10. 1016/0260-8774(87)90013-6.
31. Ibarz, A., Pagán, J., & Miguelsanz, R. (1992). Rheology of clarified fruit juices. II. Blackcurrant juices. Journal of Food Engineering, 15, 63-67. doi: 10. 1016/0260-8774(92)90040-D.
32. Junzheng, P., & Changying, J. (1998). General rheological model for natural honeys in China. Journal of Food Engineering, 36(2), 165-168.
33. Juszczak, L., & Fortuna, T. (2006). Rheology of selected Polish honeys. Journal of Food Engineering, 73(1), 43-49.
34. Kahyaoglu, T., & Kaya, S. (2003). Effect of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheeese. International Dairy Journal, 13, 867-875.
35. Kang, K. M., & Yoo, B. (2008). Dynamic rheological properties of honeys at low temperatures as affected by moisture content and temperature. Food Science and Biotechnology, 17(1), 90-94.
36. Kaya, A., Ko, S., & Gunasekaran, S. (2008). Viscosity and color change during in situ solidification of grape pekmez. Food and Bioprocess Technology, 4(2), 241-246.
37. Kokini, J. L. (1992). Rheological properties of food. In D. R. Heldman & D. B. Lund (Eds.), Handbook of food engineering (pp. 1-38). New York: Marcel Dekker.
38. Kucuk, M., Kolayh, S., Karaoglu, S., Ulusoy, E., Baltaci, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100, 526-534.
39. Kumar, J. S., & Mandal, M. (2009). Rheology and thermal properties of marketed Indian honey. Nutrition and Food Science, 39(2), 111-117.
40. Lazaridou, A., Biliaderis, C. G., Bacandritsos, N., & Sabatini, A. G. (2004). Composition, thermal and rheological behaviour of selected Greek honeys. Journal of Food Engineering, 64(1), 9-21.
41. Mǎrghiţaş, L., Dezmirean, D., Moise, A., Bobis, O., Laslo, L., & Bogdanov, S. (2009). Physico-chemical and bioactive properties of different floral origin honeys from Romania. Food Chemistry, 112, 863-867.
42. Mazzobre, M. F., Soto, G., Aguilera, J. M., & Buera, P. (2001). Crystallization kinetics of lactose in systems co-lyophilized with trehalose. Analysis by differential scanning calorimetry. Food Research International, 34(10), 903-911.
43. Mossel, B., Bhandari, B., D'Arcy, B., & Caffin, N. (2000). Use of Arrhenius model to predict rheological behaviour in some Australian honeys. Lebensmittel-Wissenschaft und Technologie, 33, 545-552.
44. Nanda, V., Sarkar, B. C., Sharma, H. K., & Bawa, A. S. (2003). Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India. Journal of Food Compost. Anal, 16, 613-619.
45. Ollet, A. L., & Parker, R. (1995). The viscosity of supercooled fructose and its glass transition temperature. Journal of Texture Studies, 21, 355-362.
46. Ouchemoukh, S., Louaileche, H., & Schweitzer, P. (2007). Physicochemical characteristics and pollen spectrum of some Algerian honeys. Food Control, 18, 52-58.
47. Parker, R., & Ring, S. G. (1995). A theoretical analysis of diffusion controlled reactions in frozen solutions. CryoLetters, 16, 197-208.
48. Patil, U., & Muskan, K. (2009). Essentials of biotechnology. New Delhi, India: International Publishing House.
49. Persano-Oddo, L., Gioia-Piazza, M., & Zellini, G. (1995). Caratteristiche cromatiche dei mieli uniflorali. Apicoltura, 10, 109-120.
50. Rao, M. A., Cooley, H. J., & Vizali, A. A. (1984). Flow properties of concentrated juices at low temperatures. Food Technology, 38, 113-119.
51. Recondo, M. P., Elizalde, B. E., & Buera, M. P. (2006). Modelling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems. Journal of Food Engineering, 77(1), 126-134.
52. Saénz-Laín, C., & Gómez-Ferreras, C. (2000). Mieles españolas: características e identificación mediante el análisis del polen. Madrid, Spain: Mundi-Prensa.
53. Salinas, M. V., Zuleta, A., Ronayne, P., & Puppo, M. C. (2011). Wheat flour enriched with calcium and inulin: a study of hydration and rheological properties of dough. Food and Bioprocess Technologies. doi: 10. 1007/s11947-011-0691-7.
54. Samanalieva, J., & Senge, B. (2009). Analytical and rheological investigations into selected unifloral German honey. European Food Research and Technology, 229, 107-113.
55. Serrano, S., Villarejo, M., Espejo, R., & Jodral, M. (2004). Chemical and physical parameters of Andalusian honey: classification of citrus and eucalyptus honeys by discriminant analysis. Food Chemistry, 87, 619-625.
56. Sopade, P. A., Halley, P., Bhandari, B., D'Arcy, B., Doebler, C., & Caffin, N. (2002). Application of the Williams-Landel-Ferry model to the viscosity-temperature relationship of Australian honeys. Journal of Food Engineering, 56(1), 67-75.
57. Sopade, P. A., Halley, P. J., D'Arcy, B. R., Bhandari, B., & Caffin, N. (2004). Dynamic and steady-state rheology of Australian honeys at subzero temperatures. Journal of Food Process Engineering, 27(4), 284-309.
58. Soria, A. C., Gonzalez, M., de Lorenzo, C., Martínez-Castro, I., & Sanz, J. (2004). Characterization of artesanal honeys from Madrid (Central Spain) on the basis of their melissopalynological, physicochemical and volatile composition data. Food Chemistry, 85, 121-130.
59. Steffe, J. (1996). Rheological methods in food process engineering-second edition. USA: Freeman Press.
60. Steffolani, M. E., Ribotta, P. D., Perez, G. T., Puppo, M. C., & León, A. E. (2011). Use of enzymes to minimize dough freezing damage. Food and Bioprocess Technologies. doi: 10. 1007/s11947-011-0538-2.
61. Talens, P., Martinez-Navarrete, N., Fito, P., & Chiralt, A. (2001). Changes in optical and mechanical properties during osmodehydrofreezing of kiwi fruit. Innovative Food Science and Emerging Technologies, 3, 191-199.
62. Terrab, A., Gonzalez, G. A., Diez, M. J., & Heredia, F. J. (2003a). Mineral content and electrical conductivity of honeysproduced in Northewet Morocco and their contribution to the characterisation of unifloral honeys. Journal of the Science of Food and Agriculture, 83, 637-643.
63. Terrab, A., Gonzalez, G. A., Diez, M. J., & Heredia, F. J. (2003b). Characterisation of Moroccan unifloral honeys using multivariate analysis. European Food Research and Technology, 218, 88-95.
64. Tiziani, S., & Vodovotz, Y. (2005). Rheological effects of soy protein addition to tomato juice. Food Hydrocolloids, 19(1), 45-52.
65. Villegas, B., & Costell, E. (2007). Flow behaviour of inulin-milk beverages. Influence of inulin average chain length and milk fat content. International Dairy Journal, 17, 776-781.
66. White, J. W. (1975). Physical characteristics of honey. In E. Crane (Ed.), Honey: a comprehensive survey (pp. 207-239). London: Morrison and Gibs.
67. White, J. W., Jr. (1978). Honey. Advances in Food Research, 24, 287-274.
68. Witczak, M., Juszcak, L., & Galkowska, D. (2011). Non-Newtonian behaviour of heather honey. Journal of Food Engineering, 104(1), 532-537.
69. Yanniotis, S., Skaltsi, S., & Karaburnioti, S. (2006). Effect of moisture content on the viscosity of honey at different temperatures. Journal of Food Engineering, 72(4), 372-377.
70. Yaşar, K., Kahyaoglu, T., & Şahan, N. (2009). Dynamic rheological characterization of salep glucomannan/galactomannanbased milk beverages. Food Hydrocolloids, 23(5), 1305-1311.
71. Yoo, B. (2004). Effect of temperature on dynamic rheology of Korean honeys. Journal of Food Engineering, 65, 459-463.
72. Zaitoun, S., Ghzawi, A., Al-Malah, K. I. M., & Abu-Jdayil, B. (2001). Rheological properties of selected light colored Jordanian honey. International Journal of Food Properties, 4, 139-148.