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Honey Adulterated with Glucose Syrup: Rheological Modeling

Vincent O. Anidiobu
Vincent O. Anidiobu
   | 28 dic 2021
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Article Category: Original Article
Pubblicato online: 28 dic 2021
Pagine: 217 - 227
Ricevuto: 27 apr 2020
Accettato: 15 lug 2021
DOI: https://doi.org/10.2478/jas-2021-0026
Parole chiave
© 2021 Vincent O. Anidiobu, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.

Fig. 1

Effect of glucose syrup adulteration on the rheological behaviour of Nigerian honey at 27°C.
Effect of glucose syrup adulteration on the rheological behaviour of Nigerian honey at 27°C.

Fig. 2

Rheological behaviour of control and market honey samples at 27°C.
Rheological behaviour of control and market honey samples at 27°C.

Fig. 3

Rheological curve-fit of control sample A at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of control sample A at 27°C using Power law and Malcolm Cross models.

Fig. 4

Rheological curve-fit of sample B at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of sample B at 27°C using Power law and Malcolm Cross models.

Fig. 5

Rheological curve-fit of sample D1 at 27°C using Power-law and Malcolm Cross models.
Rheological curve-fit of sample D1 at 27°C using Power-law and Malcolm Cross models.

Fig. 6

Rheological curve-fit of sample D2 at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of sample D2 at 27°C using Power law and Malcolm Cross models.

Fig. 7

Rheological curve-fit of sample D3 at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of sample D3 at 27°C using Power law and Malcolm Cross models.

Fig. 8

Rheological curve-fit of sample GS at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of sample GS at 27°C using Power law and Malcolm Cross models.

Fig. 9

Rheological curve-fit of sample AGS10 at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of sample AGS10 at 27°C using Power law and Malcolm Cross models.

Fig. 10

Rheological curve-fit of sample AGS50 at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of sample AGS50 at 27°C using Power law and Malcolm Cross models.

Fig. 11

Rheological curve-fit of sample AGS70 at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of sample AGS70 at 27°C using Power law and Malcolm Cross models.

Fig. 12

Rheological curve-fit of sample AGS90 at 27°C using Power law and Malcolm Cross models.
Rheological curve-fit of sample AGS90 at 27°C using Power law and Malcolm Cross models.

Curve-fit of samples at 27°C using Ostwald-de Waele Power Law Model

S/NSamplesnηo (mPa.s)ESS
1A0.250919.9321.35718
2B0.545689.5232.00602
3D10.358845.9843.06908
4D20.1441020.0430.90120
5D30.4331262.4380.24255
6AGS100.475741.2221.46311
7AGS500.935228.3321.72672
8AGS700.976177.8251.37624
9AGS901.195111.7540.87171
10GS1.20081.1090.82230

Samples details and sensory evaluation of samples

S/NSampleLocation/Year of harvestAppearanceColourTasteOdourRemark
1AAOT-Mafe Farm, Imuwen, Ogun State in 2013ClearGolden amberVery Hot sensation on the tonguePungent pineapple flavourUnifloral Pineapple Honey
2BIgbogiya town, Oyo State in 2013Tinny pollens observedDark amberHot sensation not observedHoney flavourMarket Sample
3D1Kaybech Pure Honey in 2013Pollens/combs ObservedVery dark amberA Very hot sensation on the tonguePungent honey flavourCompany sample
4D2Kaybech Pure Honey in 2013Pollens/combs observedVery dark amberA Warm sensation on tonguePungent honey flavourCompany sample
5D3Isehin, Oyo State in 2013ClearDark amberMild hot sensation on tonguePungent honey flavourMarket sample
6AG10AdulteratedClearLight amberA Mild hot sensation on the tonguePungent pineapple flavourAdulterated
7AG50AdulteratedClearlight brownA Mild warm sensation on the tonguePineapple flavour not strongly perceivedAdulterated
8AG70AdulteratedClearVery light brownMild warm sensation on tongueMild flavourAdulterated
9AG90AdulteratedClearVery light brownNo sensation on the tongueMild flavourAdulterated
10GSGlucose Syrup in 2013ClearColourlessNo sensation on the tongue

Chromatographic analysis of hydroxylmethylfurfural content of honey adulterated with glucose syrup

S/NSamplesHMF (mg/Liter)
1.A0.04
2.AGS1080.89
3.AGS5093.44
4.AGS70111.77
5.AGS90135.19
6.GS180.23
7.B124.15
8.D155.49
9.D222.90
10.D382.51

Curve-fit of Samples at 27°C using Malcolm M. Cross Model

S/NSamplesnηo (mPa.s)η∞ (mPa.s)K1(mPa.sn)ESS
1A0.2102287.11183.711.1200.0447
2B0.470976.868239.5390.0930.0648
3D10.3051424.821236.1900.3340.5412
4D20.0993715.363155.7182.4050.0489
5D30.3873149.597702.5020. 4580.0058
6AGS100.4231156.429224.3460.1980.3434
7AGS500.85687.29970.0000.1980.0373
8AGS700.922311.646213.17111.6710.0065
9AGS901.205288.685169.8900.0820.0358
10GS1.18969.030145.4562.8150.1577
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