Rheology and thermal properties of marketed Indian honey

Abstract

Purpose: Characterization of honey gathered importance since it has been widely used in both medical and domestic needs. In this fast moving mechanical life, people are bound to buy commercially available honey at markets. The purpose of this paper is to study the physical and thermal properties of such honey. Design/Methodology/Approach: Four well‐known commercial honey samples in the Indian market were analyzed for their color, rheology and thermal properties. Findings: Color of the samples varied from white to light amber according to United States Department of Agriculture method. Rheologies of the samples were studied between 10 and 30°C. Viscosities of samples varied from 1.31 to 96.7 Pa s according to the kind of honey and temperature of measurement. Controlled shear rate viscometry indicated the Newtonian behavior with a drop in viscosity as the temperature increases. Differential Scanning Calorimetry analysis indicated the inflection transition temperature (Tg) of the present investigation ranged between –51.40 and –30.64°C. Correlation between the Tg and the viscosity of the samples were significant. Originality/Value: There has been no report available on the Newtonian behavior of the commercial Indian honey samples. This paper will help the consumers to comprehend the standard of the honey sold in the Indian market. Distributors/manufacturers will also be aware of quality of honey, which will help further in the process development, transportation and storage.