Examination of rheological and physicochemical characteristics in Lithuanian honey

Abstract

The aim of the study was to determine the effect of the biological origin and temperature on rheological and physicochemical characteristics of honey. The honey of the selected varieties differed in color, scent, microstructure, total acidity, moisture, and pH. The level of moisture statistically significantly correlated with the rheological characteristics. The highest total acidity was a characteristic of forest and buckwheat honey, and the lowest of acacia honey. The lowest pH value (3.76) was found in forest and rape honey, and the highest in eucalyptus honey. Moisture levels significantly correlated with the rheological characteristics. All varieties of honey at all the studied temperatures were characterized by properties of non-Newtonian substances. The study showed that the effect of temperature on rheological characteristics of different types of honey varied and was more pronounced in honey with a crystalline structure, and less pronounced in non-crystalline honey.

Key words: Honey, rheological characteristics, physicochemical properties.