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vol. 14, nr. 3 (2009)
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Nature of rheological interactions between solid and liquid phases in crystalline glucose suspensions
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Sławomir Bakier
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Food Industry Engineering, Bialystok University of Technology, ul. Wiejska 45C, 15-351 Białystok |
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vol. 14 (2009), nr. 3,
pp. 543-556
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abstract:
In the paper intrinsic viscosity is used to characterise the interactions that occur between the solid and liquid phases in crystallised honey. It is shown that this parameter, used for a long time in rheology mainly to describe liquid polymer solutions, can be also applied to analyse the rheological properties of crystallised honey. Investigations of three different types of honey in their crystallised states have demonstrated that rape honey has the highest viscosity values, whereas buckwheat honey the lowest. On the other hand, the polyfloral type shows medium viscosity values. The paper points to a dependence of intrinsic viscosity values on the morphology of the crystalline structure and shear conditions. A correlation was found to exist between parameter λ, describing crystal size distributions using the maximum diameter criterion, and intrinsic viscosity values. An increase of shear rate resulted in a drop of intrinsic viscosity.
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keywords:
rheological properties, crystalline suspension, intrinsic viscosity, inherent viscosity, relative viscosity, crystalline glucose, crystallized honey
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original in:
Polish
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