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논문 기본 정보

자료유형
학술저널
저자정보
(Dongguk University) (Dongguk University)
저널정보
한국식품과학회 Food Science and Biotechnology Food Science and Biotechnology vol 17. no 1
발행연도
수록면
90 - 94 (5page)

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초록· 키워드

Dynamic rheological properties of honey samples with 3 different moisture contents (17.2, 19.0, and 21.0%) were evaluated at various low temperatures (-15, -10, -5, and 0℃) using a controlled stress rheometer. The honey samples displayed a liquid-like behavior, with loss modulus (G") predominating over storage modulus (G") (G">>G"), showing the high dependence on frequency (ω). The magnitudes of G" and G" decreased with an increase in temperature and water content while a predominant increase of G" was noticed at -15℃. The time-temperature superposition (TTS) principle was applied to bring G" values for honeys at various temperatures together into a master curve. The G" over the temperature range of -15 to 0℃ obeyed the Arrhenius relationship with a high determination coefficient (R²=0.98-0.99). Activation energy value (Ea=112.4 kJ/mol) of honey with a moisture content of 17.2% was higher than those (Ea=98.8-101.1 kJ/mol) of other honey samples with higher moisture contents.
#honey #rheology #activation energy #time-temperature superposition (TTS)
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목차

  1. Abstract
  2. Introduction
  3. Materials and Methods
  4. Results and Discussion
  5. Acknowlegments
  6. References

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