1. How to submit my research paper? What’s the process of publication of my paper?
The journal receives submitted manuscripts via email only. Please submit your research paper in .doc or .pdf format to the submission email: ijfe@ejournal.net.
You’ll be given a paper number if your submission is successful. Your paper then will undergo peer review process
2. Can I submit an abstract?
The journal publishes full research papers. So only full paper submission should be considered for possible publication. Papers with insufficient content may be rejected as well, make sure your paper is sufficient enough to be published...[Read More]

Comparative Study of Rheological Characterization and Classification of Honeys with Their Physicochemical Properties

Vincent O. Anidiobu 1, John U. Nwalor 2, and Faith U. Babalola 2
1. Federal Polytechnic Ado-Ekiti, Food Process Engineering Section Department of Food Technology, Ekiti, Nigeria
2. Department of Chemical and Petroleum Engineering, University of Lagos, Lagos, Nigeria
Abstract—This study explores the application of rheology as a tool for assessing “honey” samples for authenticity and quality. Honey was serially diluted to different percentages of sucrose and each was analysed rheologically at different temperatures to obtain calibration curves for subsequent evaluation of different “honey” samples. Levels of adulterations were determined for honey samples in Nigeria. Pure honey exhibits shear thinning rheological behaviour while the behaviour of sucrose melt tends towards Newtonian. The rheological profiles of samples were determined using RV DV-III Ultra Programmable Rheometer at low shear rate (0.1- to 2.45S-1). The Power law and Carreau Yasuda models provided good correlations of the data. The Carreau Yasuda model gave a better fit with pure honey while Power law model correlates better with sucrose melt. Proximate and Chromatographic characterizations of honey which provide acceptable measures of honey quality corroborated the conclusions derived from the rheological characterization of this study.
Index Terms—Honey, Rheology, Power law model, Carreau-Yasuda model, sucrose adulteration 

Cite: Vincent O. Anidiobu, John U. Nwalor, and Faith U. Babalola, "Comparative Study of Rheological Characterization and Classification of Honeys with Their Physicochemical Properties," International Journal of Food Engineering, Vol. 5, No. 4, pp. 268-275, December 2019. doi: 10.18178/ijfe.5.4.268-275
Copyright © 2017-2020 International Journal of Food Engineering, All Rights Reserved
E-mail: ijfe@ejournal.net