Effect of temperature on dynamic rheology of Korean honeys Original Research Article

Dynamic rheological properties of Korean honeys of four different varieties (Poly-flower, Chestnut, Rape and Acacia) were evaluated at different temperatures (0, 5, 10, 20, and 30 °C). Honey samples displayed a liquid-like behavior, with loss modulus (G″) much greater than storage modulus (G′), showing the high dependence on frequency (ω). The magnitudes of intercepts of G′ and G″ decreased with increase in temperature and water content. The time–temperature superposition (TTS) principle was applied to bring G″ values for honeys at various temperatures together into a master curve. Over the temperature range of 0–30 °C, the apparent activation energy (ΔH) decreased with increase in temperature and water content.