Rheological properties of selected light colored Jordanian honey

Shahera Zaitoun, Abd Al Majeed Ghzawi, Kamal I.M. Al-Malah, Basim Abu-Jdayil

Research output: Contribution to journalArticlepeer-review

45 Citations (Scopus)


The rheological properties of Apple, Besromia, Citrus, and Ziziphus types of light colored Jordanian honey were examined. The types of honey used were identified via assessing the source of nectar using pollen analysis (Melissopalynology). The moisture content of honey samples was indirectly assessed via measuring the refractive index of the sample using a refractometer. A rotational, concentric cylinder viscometer was used to measure rheological properties of honey samples. The apparent viscosity was measured as a function of the shear rate. In addition, the apparent viscosity was measured, at constant shear rate at 2.2 s-1, as a function of sheafing time. Newton's law of viscosity was found to adequately describe the flow behavior of honey samples. The apparent viscosity was found to decrease with temperature, and the temperature dependency of viscosity was found to follow the Arrhenius model. Moreover, the viscosity was also found to decrease with moisture content of honey. An exponential f it was used to describe the water content dependency of viscosity.

Original languageEnglish
Pages (from-to)139-148
Number of pages10
JournalInternational Journal of Food Properties
Issue number1
Publication statusPublished - Mar 2001
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


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