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Rheological Aspects of Spanish Honeys

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Rheological Aspects of Spanish Honeys

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dc.contributor.author Oroian, Mircea Adrian es_ES
dc.contributor.author Amariei, Sonia es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Gutt, Gheorghe es_ES
dc.date.accessioned 2016-09-02T12:44:10Z
dc.date.available 2016-09-02T12:44:10Z
dc.date.issued 2013-01
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/68630
dc.description.abstract [EN] The purpose of this work was to investigate the rheological behavior of Spanish honeys under different conditions (at different temperatures and concentrations). All the samples were characterized to determine their physicochemical (moisture, 0Brix, pH, ash, conductivity, color, total acidity, diastase activity, 5- hydroxymethylfurfural content, sugar content) and thermal (glass transition temperature) profiles. The honeys samples (80.4 82 0Brix) behaved as Newtonian fluid; as expected, their viscosity increased with the solid content and decreased with the temperature. Two experimental viscosity models (Arrhenius and Vogel Taumman Fulcher) were checked using the experimental data to correlate the influence of temperature on honey viscosity. A simplified model was proposed to describe the combined effect of the temperatures and concentrations (0Brix) on the viscosity of Spanish honeys. The dynamic viscosity and complex viscosity had the same magnitude at 40 °C, 45 °C, and 50 °C for of all the samples and the Cox Merz rule could be applied at these temperatures. es_ES
dc.description.sponsorship 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 by the European Social Fund through Sectoral Operational Program Human Resources 2007-2013. en_EN
dc.language Inglés es_ES
dc.publisher Springer Verlag (Germany) es_ES
dc.relation project "Knowledge provocation and development through doctoral research PRO-DOCT" POSDRU/88/1.5/S/52946 es_ES
dc.relation.ispartof Food and Bioprocess Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Honey es_ES
dc.subject Arrhenius model es_ES
dc.subject Vogel Taumman Fulcher model es_ES
dc.subject Concentration temperature model es_ES
dc.subject Cox Merz rule es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Rheological Aspects of Spanish Honeys es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-011-0730-4
dc.relation.projectID info:eu-repo/grantAgreement/ESF//POSDRU%2F88%2F1.5%2FS%2F52946/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Oroian, MA.; Amariei, S.; Escriche Roberto, MI.; Gutt, G. (2013). Rheological Aspects of Spanish Honeys. Food and Bioprocess Technology. 6(1):228-241. doi:10.1007/s11947-011-0730-4 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-011-0730-4 es_ES
dc.description.upvformatpinicio 228 es_ES
dc.description.upvformatpfin 241 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 1 es_ES
dc.relation.senia 234166 es_ES
dc.contributor.funder European Social Fund es_ES
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