Prediction of Adulteration in Honey Using Rheological Parameters

Kamboj, Uma and Mishra, Sunita (2015) Prediction of Adulteration in Honey Using Rheological Parameters. International Journal of Food Properties, 18 (9). pp. 2056-2063. ISSN 1094-2912 print, 1532-2386 online

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Honey is a sweet substance that can be adulterated easily with inexpensive sweeteners by making syrup. Water being the second major constituent of honey, makes its flow behavior one of the important parameter for quality determination. In the present study, the rheological characteristics of honey samples adulterated with different concentrations of jaggery syrup were studied using rotational rheometer with parallel plate geometry. The viscosity of honey and adulterated honey samples was determined by varying temperature and percentage of jaggery concentration. All the adulterated honey samples behaved as non-Newtonian fluid. The viscosity increased linearly with increase in concentration of adulteration and varied from 2.48–4.80 Pa s as adulteration increased from 5 to 30%. Oscillatory tests were performed to find the possible effect of storage time on different honey samples. It was found that adulteration decreased the shelf life of honey, thus rheology can be considered one of the important parameters to determine adulteration of honey.

Item Type: Article
Uncontrolled Keywords: Honey, Rheology, Viscosity, Activation Energy, Brix
Subjects: CSIO > Agri - Instrumentation
CSIO > Nano Science and Nano Technology
Divisions: Nano Science and Nano Technology
Depositing User: Ms. Jyotsana
Date Deposited: 02 May 2017 16:45
Last Modified: 02 May 2017 16:45

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