Effects of Temperature and Feeding Practices on Viscosity and Physicochemical Properties of Honey
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PDF downloads: 8
DOI:
https://doi.org/10.5281/zenodo.15038370Keywords:
Viscosity, Temperature, Physicochemical Properties, Honey, Fruit-Based Feeding, Honeybee NutritionAbstract
Honey’s viscosity is a crucial factor affecting its processing, storage, and overall quality. This
study examines the relationship between temperature and viscosity across different honey samples,
demonstrating an inverse correlation—higher temperatures reduce viscosity, enhancing honey’s fluidity.
Viscosity measurements, conducted using a digital viscometer at temperatures ranging from 25 °C to 60
°C, confirmed that natural honey exhibited distinct molecular characteristics compared to sugar-fed
honey, as revealed by Fourier transform infrared spectroscopy (FTIR). Additionally, microscopic imaging
showed a greater diversity of pollen grains in natural honey, emphasizing the impact of botanical origin
on composition. The research also found that artificial feeding methods, such as sugar syrup
supplementation, resulted in lower viscosity, altered acidity, and reduced bioactive components. The
mixture sample (honey + fruit + sugar) displayed the highest viscosity at 25 °C, while sugar-fed honey
had the lowest viscosity at 60 °C. These findings highlight the significance of temperature regulation and
feeding practices in maintaining honey’s physicochemical properties, which are essential for quality
control and applications in the food industry. Promoting natural feeding practices among beekeepers can
enhance honey’s nutritional and medicinal properties, contributing to improved product quality and
sustainability.
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