Author(s)

John Uju Nwalor¹, Faith Uchenna Babalola¹, Vincent Okechukwu Anidiobu^2*

¹Department of Chemical Engineering University of Lagos, Lagos, Nigeria.
²Food Process Engineering Section, Department of Food Technology, The Federal Polytechnic, Ado-Ekiti, Nigeria.

Honey was serially diluted with different percentages of glucose, fructose and water and each was analysed rheologically at room temperature of 27°C. Pure honey exhibits thixotropic time-dependent rheological behaviour, the behaviour of glucose and fructose solutions in water (a Newtonian solvent) tends towards near Newtonian. The rheological profiles of pure and adulterated honey samples were determined using RV DV-III Ultra Programmable Rheometer at low rates of share. A Structural Kinetic Model was developed which provided good correlations with the rheological data. The new model was used to classify samples using their average molecular weights as one of the distinguishing parameters. Also the order of the kinetics in the new model suggests the number of active components in the “honey” undergoing deformation as 3. Carreau-Yasuda model was also improved upon to provide an independent assessment of average molecular weight of samples.

Honey, Rheology, Structural Kinetic Model, Amended Carreau-Yasuda Model, Honey Adulteration

Nwalor, J. , Babalola, F. and Anidiobu, V. (2018) Rheological Modeling of the Effects of Adulteration on Nigerian Honey. Open Journal of Fluid Dynamics, 8, 249-263. doi: 10.4236/ojfd.2018.83016.