Journal of the Saudi Society of Agricultural Sciences (2016) xxx, xxx–xxx

King Saud University

Journal of the Saudi Society of Agricultural Sciences

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FULL LENGTH ARTICLE

Rheological behavior of high altitude Indian honey

varieties as affected by temperature
Gulzar Ahmad Nayik a,*, B.N. Dar b, Vikas Nanda a

a
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal
148106, Punjab, India
b
Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K 192122, India

Received 28 May 2016; revised 26 June 2016; accepted 11 July 2016

KEYWORDS Abstract The rheological properties of high altitude India honeys were analyzed in honeydew
Honey; (pine) and nectar honey (multifloral and acacia) varieties at a wide range of temperatures (0, 5,
Loss modulus; 10, 20, and 30 °C). All the honey samples were significantly dominated by loss modulus (G00 ) which
Storage modulus; displayed their viscous nature. Irrespective of geographical origin and temperature, all the honey
Viscosity; varieties showed a Newtonian behavior. The viscosity of all honey varieties showed a strong depen-
Arrhenius model dence on temperature, and Arrhenius model was examined to describe this.
Ó 2016 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is
an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction acids, organic acids, some macro- and microelements and

According to Codex Alimentarius (2001), honey is the natural
sweet substance produced by honeybees from the nectar of
plants or from secretions of living parts of plants or excretions
of plant sucking insects on the living parts of plants, which the
bees collect, transform by combining with specific substances
of their own, deposit, dehydrate, store and leave in the honey-
comb to ripen and mature. Honey is considered as oldest
sweetening substance mainly dominated by 70% of sugars pri-
marily glucose and fructose (Nayik et al., 2014; Smanalieva
and Senge, 2009; Nayik et al., 2016a). It is rich source of amino
* Corresponding author. Fax: +91 1672 280057.
E-mail address: gulzarnaik@gmail.com (G.A. Nayik).
Peer review under responsibility of King Saud University.
Production and hosting by Elsevier
polyphenols (Nayik and Nanda, 2016a). The polyphenols
(phenolic acids and flavonoid compounds) are primarily
responsible for antioxidant activity of honey (Nayik and
Nanda, 2015a; Nayik and Nanda, 2016b; Suhag et al., 2016;
Nayik et al., 2016b). Viscosity is one of the most important
and significant characteristics of honey which affects its quality
as well as the design of processing equipment (Anupama et al.,
2003). The viscosity of honey depends on several factors, espe-
cially on temperature, moisture content and chemical constitu-
tion (Yanniotis et al., 2006; Kang and Yoo, 2008). The
viscosity is considered as an important parameter in all stages
of honey production, starting from the extraction of honey
from combs to straining, pumping, processing and packing
as well. The presence of sugars, acids, proteins and colloids
makes the honey a material with changing molecular structure.
Studies on rheological behaviors of honey are important for
applications related to handling, storage, processing, pumping,
transport, quality control, and sensory analysis of foods. The
effect of temperature on rheological properties also needs to

http://dx.doi.org/10.1016/j.jssas.2016.07.003
1658-077X Ó 2016 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Please cite this article in press as: Nayik, G.A. et al., Rheological behavior of high altitude Indian honey varieties as affected by temperature. Journal of the Saudi
Society of Agricultural Sciences (2016), http://dx.doi.org/10.1016/j.jssas.2016.07.003
2 G.A. Nayik et al.
be analyzed since the honey experiences a wide range of tem-
peratures during processing and storage (Rao, 1999).
In the literature, most honey varieties have showed Newto-
nian behavior irrespective of their geographical origin (Al-
Malah et al., 2001; Junzheng and Changying, 1998; Mossel
et al., 2000; Nayik and Nanda, 2015b) but few authors have
reported non-Newtonian behavior of honey as in case of
heather, manuka and buckwheat honeys (thixotropic), and
eucalyptus honeys (dilatant) which may be due to presence
of high-molecular compounds such as proteins or polysaccha-
rides (dextran) (Smanalieva and Senge, 2009; Witczak et al.,
2011; Yanniotis et al., 2006).
In past few decades, the rheological properties of honey
from different countries have been briefly analyzed: Australia
(Mossel et al., 2000), China (Chen et al., 2009), Korea (Kang
and Yoo, 2008), Greece (Yanniotis et al., 2006), India
(Kumar and Mandal, 2009; Nayik et al., 2015; Saxena et al.,
2014), Spain (Gomez-Diaz et al., 2009), Jordan (Abu-Jdayil
et al., 2002), and Poland (Witczak et al., 2011).
Although we have studied the rheology of few varieties of
honey from fruit sources belonging to Kashmir valley of India
(Nayik et al., 2015), still few varieties from non-fruit sources
are yet to be studied. Thus, the main aim of the study was to
determine rheological behavior of three high altitude Indian
honey varieties from Kashmir valley (Altitude: 1850 m ASL)
of India as a function of temperature.
2. Material and methods
2.1. Honey sample collection and pollen analysis
Three different raw and fresh honey varieties (n = 24) of aca-
cia honey (Robinia pseudoacacia), pine honeydew (Pinus wal-
lichiana) and multifloral honey samples were collected
directly from beekeepers from September 2012 to May 2014
from different areas (Pulwama, Budgam and Srinagar) of
Kashmir valley. All the honey samples were packed and stored
at 4 °C prior to analysis. The origins of each honey sample
were confirmed by melissopalynology. Honey samples were
classified according to their botanical origin using the method
described by Von der Ohe et al. (2004). The following terms
were used for frequency classes: predominant pollen (>45%
of pollen grains counted), secondary pollen (16–45%), impor-
tant minor pollen (3–15%) and minor pollen (<3%).
Presence of the air bubbles and sugar crystals in honey can
influence the rheological properties of honey (Abu-Jdayil et al.,
2002); thus, the honey samples were heated to 50 °C for 1 h in
a water bath to dissolve crystals, and then kept in 30 °C to
remove air bubbles.
2.2. Rheological measurement
A Modular Compact Rheometer (MCR-102, M/s. Anton
Paar, Austria), equipped with parallel plate system (50 mm
diameter) at a gap of 0.5 mm at different temperatures (0, 5,
10, 20, and 30 °C) was used to study the dynamic rheological
characteristics of honey samples. A strain sweep test was per-
formed in the range of 0.01% and 50% in order to establish %
strain since viscoelastic material is independent of strain up to
a critical strain level. In this case, the critical strain obtained
was at 3%.
Please cite this article in press as: Nayik, G.A. et al., Rheological behavior of high altitude Indian honey varieties as affected by temperature. Journal of the Saudi
Society of Agricultural Sciences (2016), http://dx.doi.org/10.1016/j.jssas.2016.07.003
After this, the frequency sweep test was employed over the
range of 0.63–63 rad/s at 3% strain in order to determine the
rheological data. A Rheoplus data analysis software (32
V3.40.) was used to obtain the experimental data and to calcu-
late storage modulus (G0 ) and loss modulus (G00 ). Shear stress/
shear rate were evaluated in order to measure the viscosity.
Results were obtained as an average of two measurements.
3. Results and discussion
3.1. Pollen analysis
The pollen spectra of honey samples studied have been briefly
described and the percentages are related to pollen of nectar
producing plants. Acacia honey contained 54–60% pollen of
R. pseudoacacia sp. The honeydew element/pollen grain
(HDE/P) ratio was in a range of 2.79–3.01 in pine honeydew
(P. wallichiana), which was in good agreement with
Louveaux et al. (1978). The microscopic analysis revealed
some fungal spores in pine honeydew which is in good agree-
ment with those found in Greek pine honeys. Multifloral
honey contained 2–5% pollens of Plectranthus rugosus, and
other pollens found were from Prunus sp., Brassica sp., Thyme
sp. and Ailanthus sp.
3.2. Rheological measurement
Frequency sweep test was carried out to determine the rheo-
logical parameters (G0 and G00 ) and their dependence on angu-
lar frequency. The loss modulus (G00 ) magnitude was much
greater than storage modulus (G0 ) which displayed that all
three honey varieties showed more viscous behavior than elas-
tic i.e. G00  G0 . Similar rheological behavior for different
types of honey has been obtained by different authors around
the world (Gomez-Diaz et al., 2009; Juszczak and Fortuna,
2006; Kumar and Mandal, 2009; Yanniotis et al., 2006; Yoo,
2004).
With increase in angular frequency, both G0 and G00
increased which is in agreement with Yoo (2004). Fig. 1a–c
shows the loss modulus (G00 ) as a function of angular frequency
(x) for three honey varieties at different temperatures (0–
30 °C). The values for the viscous component i.e. G00 varied
between 0.19 Pa at 30 °C in acacia honey and 1085.49 Pa at
0 °C in multifloral honey while elastic component ranged
between 0.01 Pa at 30 °C in acacia honey and 15.3 Pa at 0 °C
in multifloral honey. The reason behind the differences in G00
and G0 between three honey varieties could be due to variations
in pollen spectra, sugar composition and moisture content
(Lazaridou et al., 2004). Doublier and Cuvelier (1996) con-
cluded that G0 is less important than G00 due to its low value.
Thus in our present study, the effect of temperature on
dynamic rheological properties on honeys was characterized
by G00 values only. To describe the variation in the rheological
properties of all honey varieties, the data obtained for both
parameters (G00 and G0 ) at different temperatures (0–30 °C)
were fitted to the well-known power law as suggested by Rao
and Cooley (1992) (Eqs. (1) and (2)):
00
G00 ¼ k00 ðxÞn ð1Þ
0 0 n0
G ¼ k ðxÞ ð2Þ
Rheological behavior of Indian honey varieties 3

Figure 1 Loss modulus (G00 ) as a function of angular frequency (x) for (a) multifloral honey, (b) pine honeydew honey, (c) acacia honey
at various temperatures from 0 °C to 30 °C.

Table 1 Consistency coefficient (k) and flow behavior index (n) of storage modulus (G0 ) and loss modulus (G00 ) versus angular
frequency (x) of different honey varieties.
Honey Temperature (°C) G0 G00
0 0
n k R 2
n00 k00 R2
Multifloral 0 0.28 4.97 0.97 1.00 17.30 0.99
5 0.47 1.83 0.98 1.00 14.85 0.99
10 0.30 2.92 0.98 1.01 4.29 0.99
20 0.52 1.62 0.97 1.00 3.95 0.99
30 0.32 1.92 0.94 1.00 1.04 0.99
Pine honeydew 0 0.63 0.45 0.96 1.00 12.94 0.99
5 0.56 0.51 0.95 1.00 7.26 0.99
10 0.88 0.05 0.99 1.00 3.26 0.99
20 1.17 0.02 0.99 1.00 1.96 0.99
30 0.77 0.06 0.99 1.00 0.79 0.99
Acacia 0 0.62 0.23 0.96 1.00 9.39 0.99
5 0.69 0.07 0.88 1.00 4.70 0.99
10 0.86 0.03 0.98 1.00 2.31 0.99
20 0.68 0.05 0.97 1.00 1.39 0.99
30 0.18 0.02 0.85 1.00 0.28 0.99
n = Flow behavior index.
k = Consistency coefficient.

where k0 and k00 are elastic and viscous consistency coefficients cients, flow behavior index and the coefficient of regression
and n0 and n00 represent elastic and viscous flow behavior (R2) for Eqs. (1) and (2) are presented in Table 1. The rheolog-
indexes, respectively. The magnitudes of consistency coeffi- ical data obtained from Eqs. (1) and (2) showed that all honey

Please cite this article in press as: Nayik, G.A. et al., Rheological behavior of high altitude Indian honey varieties as affected by temperature. Journal of the Saudi
Society of Agricultural Sciences (2016), http://dx.doi.org/10.1016/j.jssas.2016.07.003
4 G.A. Nayik et al.

20
Pa Table 2 Viscosity of different honeys as a function of
18
17
temperature.
16
15 Honey Temperature (°C) Viscosity (Pa s)
14
13 Multifloral 0 17.27
12 5 14.82
11
τ 10
10 9.77
9 20 3.93
8 30 1.01
7
6
5
Pine honeydew 0 12.90
4 5 7.26
3
2
10 3.23
1 20 1.95
0 30 0.78
0 0.2 0.4 0.6 0.8 1 1.2 1.4 1.6 1.8 1/s 2
Acacia 0 9.36
5 4.70
10 2.29
Figure 2 Flow curves of honey at 20 °C (AH: Acacia honey; 20 1.37
MFH: multifloral honey; PH: pine honey). 30 0.27

varieties displayed a liquid like behavior because the magni-

tudes of consistency coefficient k00 (0.28–17.30) were much
greater than those of k0 (0.02–4.97). Similar results for k00
and k0 were found in Spanish honeys (Oroian et al., 2013),
Korean honeys (Yoo, 2004) and Indian honeys (Nayik et al.,
2015). The values of viscous flow behavior index (n00 ) equal
to 1 (Table 1) indicated Newtonian behavior of all honey vari-
eties. The Newtonian behavior was also shown by flow curves
of honey varieties at 20 °C where the shear stress linearly varies
with the shear rate and passes through the origin (Fig. 2). The
viscosity was not influenced by frequency exhibiting a

Figure 3 Viscosity as a function of angular frequency of different unifloral honeys: (a) multifloral honey, (b) pine honeydew honey, (c)
acacia honey at different temperatures (0–30 °C).

Please cite this article in press as: Nayik, G.A. et al., Rheological behavior of high altitude Indian honey varieties as affected by temperature. Journal of the Saudi
Society of Agricultural Sciences (2016), http://dx.doi.org/10.1016/j.jssas.2016.07.003
Rheological behavior of Indian honey varieties 5

Figure 6 Arrhenius model fit for different types of honey

Figure 4 Effect of temperature on viscosity of different honey
varieties.
varieties.

2015a), Chinese Rape honey (Junzheng and Changying,

1998), Greece pine and cotton honeys (Yanniotis et al.,
2006). The diverse difference exhibited among different honey
viscosities from different countries could be due to the depen-
dency of viscosity on moisture content, sugars and protein
contents, which change with the geographical and floral origins
of each honey. The viscosity decreases with increase in temper-
ature (Fig. 4) due to less molecular friction and reduced hydro-
dynamic forces (Mossel et al., 2000; Patil and Muskan, 2009).
The descending order of loss modulus (G00 ) for all studied sam-
ples is shown in Fig. 5: multifloral honey, pine honeydew and
acacia honey.

3.3. Effect of temperature on honey viscosity

The viscosity–temperature relationship is best described by

using the Arrhenius equation:
l ¼ lo exp½Ea =RT
Figure 5 Representation of loss modulus (G00 ) at 20 °C in
dynamic oscillatory procedure for all honeys. where l is viscosity (Pa s), lo is constant, Ea is activation
energy (kJ/mol), R is gas constant (8.314 kJ/mol/K) and T is
absolute temperature in Kelvin. The constant pre-
exponential factor (lo) and activation energies (Ea) were esti-
Table 3 Effect of temperature on honey viscosity.
mated from the intercept and slope of straight lines obtained
Honey Ea [kJ/mol] go [mPa s] R2 by the least square regression. The values of activation energy
Multifloral 65.75 5.93  1011 0.99 of the analyzed honey varieties ranged from 62.10 kJ/mol in
Pine honeydew 62.10 1.49  1012 0.99 pine honeydew to 75.87 kJ/mol in acacia honey (Table 3). Sim-
Acacia 75.87 2.74  1014 0.99 ilar values for activation energy were found by Lazaridou et al.
(2004) in Greek honeys and Juszczak and Fortuna (2006) in
Polish honeys.
The activation energy values reported in our study were
Newtonian behavior as shown in Fig. 3a–c. The Newtonian considerably lower than those reported by Sopade et al.
behavior of different honeys from different parts of world (2002) in Australian honeys which could be probably due to
has been observed by many authors (Oroian et al., 2014; the fact that the authors performed their rheological measure-
Gomez-Diaz et al., 2009; Saxena et al., 2014). The lowest vis- ments at lower temperatures (below 8 °C). The activation
cosity value was 0.27 Pa s at 30 °C observed in acacia honey energy reflects the sensitivity of the viscosity to the tempera-
while highest was 17.27 Pa s at 0 °C in multifloral honey ture change. Higher the values of activation energy, more is
(Table 2). Our results for viscosity were in agreement with the viscosity sensitiveness to temperature change Lazaridou
the values reported in Indian honey (Nayik and Nanda, et al. (2004). Table 3 shows that acacia honey was the most

Please cite this article in press as: Nayik, G.A. et al., Rheological behavior of high altitude Indian honey varieties as affected by temperature. Journal of the Saudi
Society of Agricultural Sciences (2016), http://dx.doi.org/10.1016/j.jssas.2016.07.003
6 G.A. Nayik et al.
sensitive (highest Ea value), followed by multifloral honey
whereas pine honeydew honey was the least sensitive (least
Ea value) among the honey varieties analyzed. Fig. 6 shows
the linear relationship of ln(g) and (1/T) obtained from the lin-
earization of Arrhenius equation and fitted to experimental
data. The material constant (lo) represents viscosity at a tem-
perature approaching infinity (Al-Malah et al., 2001). Higher
the values of material constant (lo), higher the viscosity of
the samples. Thus, multifloral honey was more viscous and
acacia honey was least viscous of all varieties analyzed.
4. Conclusion
Rheological behavior of three honey varieties was determined
over the temperature range of 0–30 °C. All the tested samples
exhibited Newtonian behavior with no thixotropy or dilatancy
behavior in any sample of honey. The G00 , G0 and viscosity of
all honey samples were influenced by temperature. The results
also proved that honey with the highest activation energy (Ea)
is more sensitive toward temperature gradient and honey with
highest material constant (lo) displayed the highest viscosity
value.
Acknowledgments
The first author is thankful to local beekeepers of Kashmir val-
ley of India for providing raw honey samples and University
Grant Commission, New Delhi, for financial support in the
form of MANF-2013–14.
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Please cite this article in press as: Nayik, G.A. et al., Rheological behavior of high altitude Indian honey varieties as affected by temperature. Journal of the Saudi
Society of Agricultural Sciences (2016), http://dx.doi.org/10.1016/j.jssas.2016.07.003