Rheology of irradiated honey from Parana region

• Published in: Radiation physics and chemistry (Oxford, England : 1993) Vol. 71; no. 1; pp. 101 - 104
• Main Author: Sabato, S.F
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-09-2004
• Subjects: Gamma irradiation; Honey; Rheology; Viscometer; Honey; Gamma irradiation; Viscometer; Rheology
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/j.radphyschem.2004.03.066

Viscosity characteristics can be governed by the molecular chain length of sugars present in the honey. Honey is essentially a mixture of sugar and water. When a physical treatment, as gamma radiation, is applied to food, some changes on its viscosity may occur. Viscosity is one of the important properties of honey and depends on water and sugar quantities. The objective of this work was to verify the rheological behavior of irradiated honey from Parana region in comparison to the unirradiated one. Each rheogram was measured at different shear rates that was increased to a certain value then immediately decreased to the starting point (“up and down curves”). These measurements were made for control and irradiated samples (5 and 10
kGy) in different temperatures (30°C, 35°C and 40°C). The curves constructed with shear stress against shear rate presented linearity. Honey, irradiated and control, showed a Newtonian behavior and gamma radiation did not affect it.