Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natu...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Yilmaz, Mustafa Tahsin [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014transfer abstract |
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| Umfang: |
13 |
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| Übergeordnetes Werk: |
Enthalten in: Public-sector reform: Lessons from the privatisation experiment in Greece - Lampropoulou, Manto ELSEVIER, 2021, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:64 ; year:2014 ; pages:634-646 ; extent:13 |
| Links: |
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| DOI / URN: |
10.1016/j.foodres.2014.07.009 |
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ELV017777801 |
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| 245 | 1 | 0 | |a Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results |
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| 520 | |a In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. | ||
| 520 | |a In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. | ||
| 700 | 1 | |a Tatlisu, Nevruz Berna |4 oth | |
| 700 | 1 | |a Toker, Omer Said |4 oth | |
| 700 | 1 | |a Karaman, Safa |4 oth | |
| 700 | 1 | |a Dertli, Enes |4 oth | |
| 700 | 1 | |a Sagdic, Osman |4 oth | |
| 700 | 1 | |a Arici, Muhammet |4 oth | |
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10.1016/j.foodres.2014.07.009 doi GBV00000000000292A.pica (DE-627)ELV017777801 (ELSEVIER)S0963-9969(14)00486-4 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Yilmaz, Mustafa Tahsin verfasserin aut Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results 2014transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. Tatlisu, Nevruz Berna oth Toker, Omer Said oth Karaman, Safa oth Dertli, Enes oth Sagdic, Osman oth Arici, Muhammet oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:64 year:2014 pages:634-646 extent:13 https://doi.org/10.1016/j.foodres.2014.07.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 64 2014 634-646 13 045F 630 |
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10.1016/j.foodres.2014.07.009 doi GBV00000000000292A.pica (DE-627)ELV017777801 (ELSEVIER)S0963-9969(14)00486-4 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Yilmaz, Mustafa Tahsin verfasserin aut Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results 2014transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. Tatlisu, Nevruz Berna oth Toker, Omer Said oth Karaman, Safa oth Dertli, Enes oth Sagdic, Osman oth Arici, Muhammet oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:64 year:2014 pages:634-646 extent:13 https://doi.org/10.1016/j.foodres.2014.07.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 64 2014 634-646 13 045F 630 |
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10.1016/j.foodres.2014.07.009 doi GBV00000000000292A.pica (DE-627)ELV017777801 (ELSEVIER)S0963-9969(14)00486-4 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Yilmaz, Mustafa Tahsin verfasserin aut Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results 2014transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. Tatlisu, Nevruz Berna oth Toker, Omer Said oth Karaman, Safa oth Dertli, Enes oth Sagdic, Osman oth Arici, Muhammet oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:64 year:2014 pages:634-646 extent:13 https://doi.org/10.1016/j.foodres.2014.07.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 64 2014 634-646 13 045F 630 |
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10.1016/j.foodres.2014.07.009 doi GBV00000000000292A.pica (DE-627)ELV017777801 (ELSEVIER)S0963-9969(14)00486-4 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Yilmaz, Mustafa Tahsin verfasserin aut Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results 2014transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. Tatlisu, Nevruz Berna oth Toker, Omer Said oth Karaman, Safa oth Dertli, Enes oth Sagdic, Osman oth Arici, Muhammet oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:64 year:2014 pages:634-646 extent:13 https://doi.org/10.1016/j.foodres.2014.07.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 64 2014 634-646 13 045F 630 |
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10.1016/j.foodres.2014.07.009 doi GBV00000000000292A.pica (DE-627)ELV017777801 (ELSEVIER)S0963-9969(14)00486-4 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Yilmaz, Mustafa Tahsin verfasserin aut Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results 2014transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. Tatlisu, Nevruz Berna oth Toker, Omer Said oth Karaman, Safa oth Dertli, Enes oth Sagdic, Osman oth Arici, Muhammet oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:64 year:2014 pages:634-646 extent:13 https://doi.org/10.1016/j.foodres.2014.07.009 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 64 2014 634-646 13 045F 630 |
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steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: correlations with hplc-rid results |
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Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results |
| abstract |
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. |
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In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. |
| abstract_unstemmed |
In this study, natural honey was adulterated with the addition of adulterants, namely saccharose and fructose syrups at a ratio of 0%, 10%, 20%, 30%, 40% and 50% by weight. Steady, dynamic and creep tests were conducted, revealing that the changes in the flow, viscoelastic and creep behavior of natural honey were clear and remarkable. Syrup addition decreased viscosity (η), storage (G′) and loss modulus (G″) values of the control honey samples. Deformation represented by the compliance (J(t)) values was more prominent in the adulterated honey samples. In addition, HPLC-RID analysis was conducted to determine major sugar composition of the adulterated samples. Pearson's correlation test indicated that there were significant (P <0.05; 0.01) correlations between sugar composition and rheology parameters, η (viscosity), K″, K ⁎ (intercepts for G″ and complex modulus (G ⁎), respectively) and η 0 (viscosity of Maxwell dashpot), suggesting that K′, K″, K ⁎ and η 0 could be prominent indicators for presence of saccharose or fructose syrups added in natural honey within the studied concentration levels. These results suggested that use of steady, dynamic and creep analysis would be a novel and potential approach to detect honey adulteration by fructose and saccharose syrups. |
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Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: Correlations with HPLC-RID results |
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