Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Dynamic Rheological Properties of Honey with Invert Sugar by Small-Amplitude Oscillatory Measurements

  • Choi, Hye-Mi (Department of Food Science and Technology, Dongguk University) ;
  • Kang, Kyoung-Mo (Department of Food Science and Technology, Dongguk University) ;
  • Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)
  • Published : 2007.08.31
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Abstract

Dynamic rheological properties of honeys with invert sugar at different mixing ratios of honey and invert sugar (10/0, 812, and 6/4 ratios) were evaluated at various low temperatures (-15, -10, -5, and $0^{\circ}C$) using a controlled stress rheometer for small-deformation oscillatory measurements. Honey-invert sugar mixtures displayed a liquid-like behavior, with loss modulus (G") predominating over storage modulus (G') (G">>G'), showing the high dependence on frequency (${\omega}$). The magnitudes of G' and G" increased with a decrease in temperature while their predominant increases were noticed at -10 and $-15^{\circ}C$. The greater tan ${\delta}$ values were found at higher temperature and ratio of honey to invert sugar, indicating that the honey samples at subzero temperatures become more viscous with increased ratio of honey to invert sugar and temperature. The time-temperature superposition (TTS) principle was used to bring G" values at various temperatures together into a single master curve. The TTS principle was suitable for the honey samples in the liquid-like state. The progress of viscous property (G") was also described well by the Arrhenius equation with high determination coefficients ($R^2=0.99$). Dynamic rheological properties of honey samples seem to be greatly influenced by the addition of invert sugar.

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References

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