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KMID : 1007520110200010261
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Food Science and Biotechnology
2011 Volume.20 No. 1 p.261 ~ p.265
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Effect of Temperature on the Relationship between Moisture Content and Dynamic Rheological Properties of Korean Honey
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Oh Jun-Han
Yoo Byoung-Seung
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Abstract
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Dynamic rheological properties of 27 Korean honeys with various moisture contents (16.2-20.1%) were evaluated at different temperatures (?5, 0, 5, 10, and 20oC) and were then correlated with moisture content. Dynamic moduli increased with a decrease in temperature while their predominant increases were noticed at ?5oC. The relationships between moisture content and dynamic moduli seem to be influenced by temperature, and their correlations increased in the following order: ?5>0>5 >10>20oC, showing greater determination coefficients (R2=0.942-0.966) at ?5oC as compared to the other temperatures. In particular, the G" at sub-zero temperatures had a better correlation (R2=0.965-0.966) than G' (R2= 0.899-0.942), indicating that the viscous property more closely correlated with moisture content as compared to the elastic property. This suggests that G" determined at subzero temperatures can be useful for estimating the quality of honey.
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KEYWORD
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honey, moisture content, dynamic rheology, temperature, loss modulus, storage modulus
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