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KMID : 1007520030120060691
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Food Science and Biotechnology
2003 Volume.12 No. 6 p.691 ~ p.693
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Flow Behavior of Korean Honey
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Kim, Chion
Chang, Yoon-Hyuk/Yoo, Byoungseung
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Abstract
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Flow properties of seven samples of Krean honey from four different varieties (Poly-flower, Chestnut, Rape and Acacia) were evaluated over the temperature range of 20-50℃. All honey samples exhibited Newtonian behavior. The magnitudes of apparent viscosity (η^(а)) decreased with increase in temperature, and increased with increase in total soluble solids at the same variety(Acacia). The apparent viscosity obeyed the Arrhenius temperature relationship; the activation energies (Ea) for flow of honeys were in the range of 69.5-81.6kJ/mol. The Ea values of honey varieties at equal values of total soluble solids were dependent on the variety, while those of four Acacia honey samples at different total soluble solids (77.9-79.8˚Brix) increased with increase in total soluble solids.
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