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) as...
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| Veröffentlicht in: | Food and bioprocess technology 2013-09, Vol.6 (9), p.2251-2260 |
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| creator | Oroian, Mircea Amariei, Sonia Escriche, Isabel Gutt, Gheorghe |
| description | 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. |
| doi_str_mv | 10.1007/s11947-012-0893-7 |
| format | Article |
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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.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-012-0893-7</identifier><language>eng</language><publisher>Boston: Springer US</publisher><subject>Agriculture ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Food Science ; Honey ; Honeydew ; Loss modulus ; Moisture content ; Original Paper ; Parameters ; Polynomials ; Regression analysis ; Regression coefficients ; Regression models ; Rheological properties ; Storage modulus ; Superposition (mathematics) ; Thermal analysis ; Viscoelasticity ; Water content</subject><ispartof>Food and bioprocess technology, 2013-09, Vol.6 (9), p.2251-2260</ispartof><rights>Springer Science+Business Media, LLC 2012</rights><rights>Springer Science+Business Media, LLC 2012.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c316t-76da9c98c22c5980494780064f663a48841646a214dfacb426c457ea16cfa7f63</citedby><cites>FETCH-LOGICAL-c316t-76da9c98c22c5980494780064f663a48841646a214dfacb426c457ea16cfa7f63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-012-0893-7$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-012-0893-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27929,27930,41493,42562,51324</link.rule.ids></links><search><creatorcontrib>Oroian, Mircea</creatorcontrib><creatorcontrib>Amariei, Sonia</creatorcontrib><creatorcontrib>Escriche, Isabel</creatorcontrib><creatorcontrib>Gutt, Gheorghe</creatorcontrib><title>A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>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.</description><subject>Agriculture</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Food Science</subject><subject>Honey</subject><subject>Honeydew</subject><subject>Loss modulus</subject><subject>Moisture content</subject><subject>Original Paper</subject><subject>Parameters</subject><subject>Polynomials</subject><subject>Regression analysis</subject><subject>Regression coefficients</subject><subject>Regression models</subject><subject>Rheological properties</subject><subject>Storage modulus</subject><subject>Superposition (mathematics)</subject><subject>Thermal analysis</subject><subject>Viscoelasticity</subject><subject>Water content</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp1kLFOwzAURS0EEqXwAWyWWGAI-MWOnYxVBRSpiEpNWRgs4zrFVRoHOxm68Q_8IV9CoiCYmN4d7r3vvYPQOZBrIETcBICMiYhAHJE0o5E4QCPIaBIlwLLDX03JMToJYUsIJwzoCL1M8LMN2plShcZq_OjWpsSF83jmKrMPeBVstcHNm8G53Zmvj8_c7GrjVdN6g5dtJ2sXbGNdhRfeVtrWpcGXeb5cXJ2io0KVwZz9zDFa3d3m01k0f7p_mE7mkabAm0jwtcp0luo41kmWEtY9knYHsoJzqliaMuCMqxjYulD6lcVcs0QYBVwXShScjtHF0Ft7996a0Mita33VrZQxAyJEQrnoXDC4tHcheFPI2tud8nsJRPYM5cBQdgxlz1D2mXjIhM5bbYz_a_4_9A11xXQA</recordid><startdate>20130901</startdate><enddate>20130901</enddate><creator>Oroian, Mircea</creator><creator>Amariei, Sonia</creator><creator>Escriche, Isabel</creator><creator>Gutt, Gheorghe</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope></search><sort><creationdate>20130901</creationdate><title>A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)</title><author>Oroian, Mircea ; Amariei, Sonia ; Escriche, Isabel ; Gutt, Gheorghe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c316t-76da9c98c22c5980494780064f663a48841646a214dfacb426c457ea16cfa7f63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Agriculture</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Food Science</topic><topic>Honey</topic><topic>Honeydew</topic><topic>Loss modulus</topic><topic>Moisture content</topic><topic>Original Paper</topic><topic>Parameters</topic><topic>Polynomials</topic><topic>Regression analysis</topic><topic>Regression coefficients</topic><topic>Regression models</topic><topic>Rheological properties</topic><topic>Storage modulus</topic><topic>Superposition (mathematics)</topic><topic>Thermal analysis</topic><topic>Viscoelasticity</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oroian, Mircea</creatorcontrib><creatorcontrib>Amariei, Sonia</creatorcontrib><creatorcontrib>Escriche, Isabel</creatorcontrib><creatorcontrib>Gutt, Gheorghe</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection (ProQuest)</collection><collection>Natural Science Collection (ProQuest)</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Oroian, Mircea</au><au>Amariei, Sonia</au><au>Escriche, Isabel</au><au>Gutt, Gheorghe</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP)</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2013-09-01</date><risdate>2013</risdate><volume>6</volume><issue>9</issue><spage>2251</spage><epage>2260</epage><pages>2251-2260</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>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.</abstract><cop>Boston</cop><pub>Springer US</pub><doi>10.1007/s11947-012-0893-7</doi><tpages>10</tpages></addata></record> |
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| subjects | Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Food Science Honey Honeydew Loss modulus Moisture content Original Paper Parameters Polynomials Regression analysis Regression coefficients Regression models Rheological properties Storage modulus Superposition (mathematics) Thermal analysis Viscoelasticity Water content |
| title | A Viscoelastic Model for Honeys Using the Time–Temperature Superposition Principle (TTSP) |
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