Modeling the effect of temperature on honey viscosity

The effect of temperature on viscosity of six Azerbaijan honey samples with various floral sources was investigated. Modeling the effect of temperature on viscosity was performed with Arrhenius, Vogel-Taumman-Fulcher (VTF) and power law models at three temperature levels (19, 24 and 28 oC). Evaluation of the models was done by coefficient of determination (R2), P value and root mean square error (RMSE). At smaller amounts of studied shear rate (0.04-0.63 s-1) all of the samples showed nearly non-Newtonian behavior. Among three applied models, samples were well fitted with Arrhenius and VTF models.