A comparative study of texture and rheology of Argentinian honeys from two regions.

The rheological and textural properties of 26 eastern Argentinian honeys from two different regions (North and Central) were investigated. The viscosity curves of the samples were obtained using a rotational rheometer over a temperature range of 10 to 50°C. The viscosity decreased with temperature and all honeys showed a Newtonian behaviour. The temperature dependence of viscosity was described using the Arrhenius, Williams- Landel-Ferry, Vogel-Taumman-Fulcher and Power Law models. The glass transition temperatures of honeys were measured with differential scanning calorimetry and values ranged from -42.63 to -47.71°C. The glass transition temperature was also predicted with the Williams- Landel-Ferry model and no significant differences were observed with the experimental results. Rheological parameters were obtained by small amplitude oscillation experiments. Results indicated that the viscous modulus was higher than the storage modulus within all the frequency ranges assayed and honeys from the North region were more viscous. Results of the back extrusion test showed that honeys from the Central region are harder and both groups of honeys (North and Central) exhibited the same consistency and adhesivity. This article is protected by copyright. All rights reserved.