A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)

The viscoelastic parameters storage modulus ( G ′) and loss modulus ( G ″) were measured at different temperatures (5 °C, 10 °C, 15 °C, 20 °C, 25 °C, 30 °C, and 40 °C) using oscillatory thermal analysis in order to obtain a viscoelastic model for honey. The model (a 4th grade polynomial equation) ascertains the applicability of the time–temperature superposition principle (TTSP) to the dynamic viscoelastic properties. This model, with a regression coefficient higher than 0.99, is suitable for all honeys irrespective their botanical origin (monofloral, polyfloral, or honeydew). The activation energy (relaxation“Δ H a ” and retardation “Δ H b ”), and the relaxation modulus fit the model proposed. The relaxation modulus has a 4th grade polynomial equation evolution at all temperatures. The moisture content influences all the rheological parameters.