TITLE:
Rheological Modeling of the Effects of Adulteration on Nigerian Honey
AUTHORS:
John Uju Nwalor, Faith Uchenna Babalola, Vincent Okechukwu Anidiobu
KEYWORDS:
Honey, Rheology, Structural Kinetic Model, Amended Carreau-Yasuda Model, Honey Adulteration
JOURNAL NAME:
Open Journal of Fluid Dynamics,
Vol.8 No.3,
July
9,
2018
ABSTRACT: Honey was serially diluted with different percentages of glucose, fructose and
water and each was analysed rheologically at room temperature of 27°C. Pure
honey exhibits thixotropic time-dependent rheological behaviour, the behaviour
of glucose and fructose solutions in water (a Newtonian solvent) tends
towards near Newtonian. The rheological profiles of pure and adulterated
honey samples were determined using RV DV-III Ultra Programmable
Rheometer at low rates of share. A Structural Kinetic Model was developed
which provided good correlations with the rheological data. The new model
was used to classify samples using their average molecular weights as one of
the distinguishing parameters. Also the order of the kinetics in the new model
suggests the number of active components in the “honey” undergoing deformation
as 3. Carreau-Yasuda model was also improved upon to provide an
independent assessment of average molecular weight of samples.