The results of honey flow simulation through the vertical glass tube transport system showed a very high degree of accuracy when compared with the actual results (99.57 %). The results showed that the honey used in this study has showed pseudo plastic flow properties with a flow behavior index value of 0.95 (τ =6318.46). The method used is an experimental method with a descriptive analysis. The dynamic viscosity (Table 2) of the authentic honey was 65.12 Pa s, and it can be observed that the addition of the adulteration agents into authentic honey led to a decrease of the parameter. The purpose of this study was to examine the rheological characteristics of honey and the effect of temperature on viscosity as well as knowing how accurate the rheological model used (Power Law) to analyze the fluidity properties of honey. The (dynamic) viscosity describes the flow behavior of liquids. The majority of fluid foods had flow behavior best modelled with power law model which divide fluid into three models: Newtonian and non-Newtonian (Dilatant and Pseudo plastic). 25, 2016 0 likes 1,033 views Download Now Download to read offline Engineering Design an experiment plan in measurement to find the viscosity of honey. Rheology is the study of flow and deformation properties of a material when pressure given to it intentionally or naturally. The basic mathematical models are shown, which describe the viscosity of honey in its liquid form depending on temperature and water content. Along with the acidic pH of honey (pH 3.24.5), these properties have been linked to non-specific honey’s antimicrobial activity 2, 5, 6. Rheological properties of honey is an important parameter to control and process design in food industry where honey used as food ingredients. The high osmolarity of honey, due to its high sugar content, combined with its low water activity (below 0.60) are usually associated with high viscosity. For liquids, it corresponds to the informal concept of 'thickness': for example, syrup has a higher viscosity than water. Honey is very viscous fluid and make it difficult to flow. The botanical origin of honey influence honey viscosity due to the variation that occurs in terms of individual sugars as well as the colloidal material 19. The viscosity of a fluid is a measure of its resistance to deformation at a given rate.
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