Analytical and rheological investigations into selected unifloral German honey

The physicochemical and rheological properties parameters of five German unifloral honey: false acacia, heather, sunflower, lime and rape (39 samples) were analysed to demonstrate the relation between botanical origin and material properties. The validity of the rheological constitutive equations by Herschel-Bulkley, Ostwald-De Waele and Newton was confirmed by varying temperature and crystalline state. Highly structured (crystalline) honey exhibits temperature dependent with all rheological anomalies (shear thinning, yield point and rheodynamic behaviour) and can described an average effective viscosity. Modern oscillation measurements were used to determine the crystallization behaviour of honey. The results showed that crystallization of honey is depended on botanic origin, temperature and storage time. -

Keywords: Honey Crystallization Shear rate test Oscillation tests Temperature-sweep Mixed phase behaviour