Honey is a sweet-smelling fluid with a viscous character.
Viscosity is a property of fluid by virtue of which a frictional force acts
tangentially on the layers of the fluid in motion. The study aimed at
investigating and determining the viscosity of the raw and boiled honey from
Tabora, Tanzania, at constant and different temperatures. The method of Stokes’
law has been employed in the study. The physical properties, especially the
viscosity of raw honey and boiled honey, were determined. Finally, the study
revealed types of honey in raw or boiled form that can be used for medical,
industrial, business, and food processing. Viscosity is a measure of a fluid's
resistance to the movement of a mass through. Honeys viscosity varies with the
amount of water, sugar and type. It is determined in this work that the
variations in temperature change the viscosity of honey. The viscosity is
lowered when honey is heated. The results of this study indicate that Tanzanian
honey samples compare well with samples in many parts of the world. The quality
of Tanzanian honeys has medicinal, nutritional, antioxidant and viscosity
values. The temperature influence on viscosity in honey types is valuable for
setting scientific benchmarks for distinguishing raw honey from heat-processed
honey, as well as for food processing and packing. The physical properties of
honey strengthen knowledge to support improvements in honey handling, storage,
and industrial use.
Author(s) Details
Yusuf Ismail Koleleni
Physics Department, Muslim University of Morogoro, P.O. Box 1031, Morogoro,
Tanzania.
Please see the book here :- https://doi.org/10.9734/bpi/mono/978-93-47485-78-7/CH4
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