![]() The results of honey flow simulation through the vertical glass tube transport system showed a very high degree of accuracy when compared with the actual results (99.57 %). The results showed that the honey used in this study has showed pseudo plastic flow properties with a flow behavior index value of 0.95 (τ =6318.46). ![]() The method used is an experimental method with a descriptive analysis. Therefore the particles are strongly bonded in honey than water. Some floral varietals of honey from certain countries are naturally more viscous than others. Honey is a reflection of the place (weather, humidity, rainfall, soil, landscape) and the flora the bees forage (nectar viscosity varies depending on flower types). Karo Com Syrup or Honey 2,000-3,000 Blackstrap Molasses 5,000-10,000 Hershey Chocolate Syrup 10,000-25,000. The honey has more strong intermolecular attractive forces than water. Viscosity of honey varies depending on the nectar source. The purpose of this study was to examine the rheological characteristics of honey and the effect of temperature on viscosity as well as knowing how accurate the rheological model used (Power Law) to analyze the fluidity properties of honey. Material Viscosity (centipoise) Water 70☏ 1-5 Blood or Kerosene 10 Anti-Freeze or Ethylene Glycol 15 Motor Oil SAE 10 or Com Oil 50-100 Motor Oil SAE 30 or Maple Syrup 150-200. The majority of fluid foods had flow behavior best modelled with power law model which divide fluid into three models: Newtonian and non-Newtonian (Dilatant and Pseudo plastic). Sugar composition depends mainly on the honey’s botanical origin (the types of flowers used by the bees), geographical origin, and is affected by climate, processing and storage ( Escuredo et al. Rheology is the study of flow and deformation properties of a material when pressure given to it intentionally or naturally. The sugars present in honey are responsible for properties such as energy value, viscosity, hygroscopicity and granulation (Kamal & Klein, 2011). For example, we say that honey is more viscous than water. Rheological properties of honey is an important parameter to control and process design in food industry where honey used as food ingredients. Viscosity is a term we use to describe the thickness of different liquids. Honey is very viscous fluid and make it difficult to flow. Honey, at 20 degrees C has a viscosity of roughly 14095 mpa - s but it depends on the kind of nectar that was collected by the bees, how much water was. Home > Focus Stories > Honey to heal > Experiment: The viscosity of honey Experiment: The viscosity of honey The viscosity of honey ranges from runny to.
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