Rheological Properties of Honey from Burkina Faso: Loss Modulus and Complex Viscosity Modeling

Figures & data

FIGURE 1 Rheological behaviour of honey: (1) Kampène, (2) Bouroum Bouroum, and (3) Passena; a (complex viscosity); b (loss modulus); c (elastic modulus); 5°C (◊); 10°C (□); 15°C (Δ); 20°C (×); 25°C (ж); 30°C(O); 40°C (+).

FIGURE 2 Influence of temperature and concentration on complex viscosity of honey from Burkina Faso.

TABLE 1 Effect of °Brix concentration (C) on the complex viscosity of honey from Burkina Faso at different temperatures (T)

	Power law				Exponential model
Temperature (°C)	η1	a1	R^2	AAD	η2	a2	R^2	AAD
5	3·10^−68	36.16	0.999	9.37	2·10^−15	0.461	0.999	15.92
10	8·10^−65	34.20	0.995	4.54	7·10^−15	0.436	0.994	5.46
15	6·10^−75	39.45	0.984	12.54	2·10^−17	0.503	0.982	20.82
20	1·10^−77	40.77	0.992	3.17	5·10^−18	0.520	0.991	9.44
25	2·10^−76	40.09	0.999	9.72	7·10^−18	0.512	0.998	12.38
30	1·10^−73	38.62	0.989	6.16	3·10^−17	0.493	0.991	7.54
40	7·10^−48	24.87	0.943	8.99	2·10^−11	0.317	0.939	30.58
ADD				7.78				14.59

η₁, η₂, a₁, a₂: constants (equations 2 and 3).

ADD: average absolute deviation.

TABLE 2 Combined effect of °Brix concentration and temperature on the complex viscosity of honey from Burkina Faso

Model	η[mPa·s]	Ei	Ea	R^2	AAD
	3.98·10^−17	0.275	420.03	0.898	43.40
	7.10·10^−15	7.650	0.693	0.644	80.48

: complex viscosity (Pa·s),, .

E₁, E₂: constants, E_a: activation energy [kJ·mol^–1], R: gas constant [kJ·mol⁻¹·K⁻¹], T: absolute temperature [K], ADD: average absolute deviation.

TABLE 3 Correspondence between actual and coded values of design variables

Design variables	Symbol	Actual values of coded levels
		–1	+1
Fructose (g/100g)	X1	34.5	43
Glucose (g/100g)	X2	27.0	32.0
Sucrose (g/100g)	X3	1.0	12.5
Sugars (g/100g)	X4	2.63	6.33
Moisture content (g/100 g)	X5	17.96	22.10
Non-sugar substances (g/100 g)	X6	1.57	1.84
Temperature (°C)	X7	5	40

FIGURE 3 Measured versus predicted values on complex viscosity of honey from Burkina Faso.

TABLE 4 Effect of °Brix concentration (C) on the loss modulus of honey from Burkina Faso at different temperatures (T)

	Power law model				Exponential model
Temperature (ºC)			R^2	ADD			R^2	ADD
5	2·10-67	36.14	0.99	6.36	1·10^−14	0.46	0.99	14.70
10	3·10-62	33.23	0.99	37.79	1·10^−13	0.42	0.99	33.09
15	3·10-74	39.48	0.98	14.10	1·10^−16	0.50	0.98	50.15
20	5·10-77	40.88	0.99	10.01	3·10^−17	0.52	0.99	7.71
25	3·10-76	40.41	0.99	12.45	3·10^−17	0.52	0.99	26.54
30	2·10-73	38.95	0.99	13.22	1·10^−16	0.50	0.99	17.22
40	7·10^−6	3.22	0.87	3.24	0.35	0.04	0.87	10.85
ADD–mean				13.88				22.89

: loss modulus, , , , : constants, C: concentration [°Brix], ADD: average absolute deviation.

FIGURE 4 Influence of temperature and concentration on loss modulus of honey from Burkina Faso.

TABLE 5 Combined effect of °Brix concentration and temperature on the loss modulus of honey from Burkina Faso

Model	Gi’’	E^’’i	Ea	R^2	ADD
	4.22·10^−17	0.292	43.178	0.908	47.47
	2.86·10^−15	4.144	44.654	0.550	92.01

: loss modulus, , – and : constants, E_a: activation energy [kJ·mol^–1], R: gas constant [kJ·mol^–1·K^–1], T: absolute temperature [K], ADD: average absolute deviation.

FIGURE 5 Measured versus predicted values on loss modulus of honey from Burkina Faso.