Comparison of thermal and rheologic properties of Slovak mixed flower honey and forest honey
M. Božiková, P. Hlaváčhttps://doi.org/10.17221/43/2012-RAECitation:Božiková M., Hlaváč P. (2013): Comparison of thermal and rheologic properties of Slovak mixed flower honey and forest honey. Res. Agr. Eng., 59: S1-S8.
The article deals with the comparison of thermal and rheologic properties of two types of honey – mixed flower honey and forest honey made in Slovak Republic. All honey parameters were measured during temperature manipulation in the temperature interval from 5 to 45°C. Two series of thermal and rheologic parameters measurements were done. Firstly samples of both types of fresh honey were measured at the beginning of storage and then the same samples of honey were measured again after one week of storage. The measuring of thermal parameters i.e. thermal conductivity, thermal diffusivity and specific heat was performed by the instrument Isomet 2104, which uses Hot Wire method, and the principle of measuring being based on the analysis of time-temperature relation. The measurements of dynamic viscosity were done by the viscometer Anton Paar (DV-3P), the principle of measuring being based on the dependence of the sample resistance on the probe rotation. Other rheologic parameters as kinematic viscosity and fluidity, were also determined. For the rheologic parameters measurements exponential relations are typical while for the thermal parameters linear relations were obtained.Keywords:
samples of honey; temperature; thermophysical properties; rheological parameters; time of storage