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Rheological Modeling of the Effects of Adulteration on Nigerian Honey

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Document pages: 15 pages

Abstract: Honey was serially diluted with different percentages of glucose, fructose andwater and each was analysed rheologically at room temperature of 27°C. Purehoney exhibits thixotropic time-dependent rheological behaviour, the behaviourof glucose and fructose solutions in water (a Newtonian solvent) tendstowards near Newtonian. The rheological profiles of pure and adulteratedhoney samples were determined using RV DV-III Ultra ProgrammableRheometer at low rates of share. A Structural Kinetic Model was developedwhich provided good correlations with the rheological data. The new modelwas used to classify samples using their average molecular weights as one ofthe distinguishing parameters. Also the order of the kinetics in the new modelsuggests the number of active components in the “honey” undergoing deformationas 3. Carreau-Yasuda model was also improved upon to provide anindependent assessment of average molecular weight of samples.

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