RHEOLOGICAL STUDY OF Apis mellífera HONEY FROM TRACUATEUA, PARÁ
DOI:
https://doi.org/10.61164/rmnm.v3i3.2189Keywords:
Product of animal origin, Amazon, Physical propertiesAbstract
Honey is a viscous, aromatic and sweet liquid derived from the nectar of plants, collected by bees and
later stored by them as a denser liquid, which is a complex mixture of sugars, enzymes, minerals, amino
acids and vitamins with associated health benefits, honey also has a typical flavor, aroma and nutritional
quality. This research seeks to determine the rheological profile of Apis mellífera L. honey, acquired in
a municipality in the northeast of the state of Pará, by measuring its viscosity at different temperatures,
applying statistical tests to assess significant difference between the viscosity of the product at different
temperatures. It should be noted that that temperature is inversely proportional to the viscosity of the
honey, thus interfering with its flow. This analyses presented a quartic function (also known as a
polynomial of degree four) was the best fit, as it had a coefficient of determination of 0.9985, very close to 1.0. Therefore, it was possible to obtain a mathematical model that relates these two properties,
making it possible to calculate this viscosity in the temperature range from 10 to 60°C.
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