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

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

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dc.contributor.author Oroian, Mircea 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 2016-09-02T12:48:10Z
dc.date.available 2016-09-02T12:48:10Z
dc.date.issued 2013-09
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/10251/68631
dc.description.abstract [EN] The viscoelastic parameters storage modulus (G¡ä) and loss modulus (G¡å) were measured at different temperatures (5ºC, 10ºC, 15ºC, 20ºC, 25ºC, 30ºC, and 40ºC) 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¿C 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 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. 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 from European Social Fund through Sectorial 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 TTS principle es_ES
dc.subject Vertical shift es_ES
dc.subject Horizontal shift es_ES
dc.subject Relaxation modulus es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title A Viscoelastic Model for Honeys Using the Time-Temperature Superposition Principle (TTSP) es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s11947-012-0893-7
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, M.; Amariei, S.; Escriche Roberto, MI.; Gutt, G. (2013). A Viscoelastic Model for Honeys Using the Time-Temperature Superposition Principle (TTSP). Food and Bioprocess Technology. 6(9):2251-2260. doi:10.1007/s11947-012-0893-7 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1007/s11947-012-0893-7 es_ES
dc.description.upvformatpinicio 2251 es_ES
dc.description.upvformatpfin 2260 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 6 es_ES
dc.description.issue 9 es_ES
dc.relation.senia 257971 es_ES
dc.contributor.funder European Social Fund es_ES
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