Use of an Arrhenius Model to Predict Rheological Behaviour in some Australian Honeys

Rheological properties of nine unprocessed unifloral Australian honeys (bloodwood, blue top iron bark, gum top, heath, narrow leafed iron bark, stringy bark, tea tree, yapunyah and yellow box) were analysed over a range of temperatures (1-40°C). The temperature effect on the viscosity followed an Arrhenius-type relationship and all honey varieties exhibited Newtonian behaviour. If the Arrhenius equation constants (µ0 and Ea) for a particular honey are known, the Arrhenius model can be used to calculate the viscosity of these honeys at specific temperatures, negating the need for tedious viscosity determination.