Viscosity and melt fragility in honey–water mixtures Original Research Article

Continuous viscosity of honey–water mixture was measured in a rotating viscometer at nominal water content weight from 0% to 60% over a range of temperatures (30–70 °C). The thermal properties of honey–water mixtures have been investigated by differential scanning calorimetry (DSC). The melt fragility during the heating process (MH) and cooling process (MC) has been calculated. The results show that viscosity and flow activation energy decrease as the water content increases; MH as a glass-forming ability (GFA) indicator is well satisfied in single honey–water system but not satisfied in the whole system. Moreover, a new parameter B, defined as image , has been proposed, which can distinguish two kinds of honey with different water contents.