Rheological and thermal properties of honey produced in Algeria and Ethiopia: a review

Abstract

Honey has medicinal benefits due to its substantial nutritional profile, wholesome, sweet, and active ingredient that is used for interdisciplinary purposes in the food industry. Honey quality can be characterized by its engineering properties besides potential functional features, such as antioxidant, antibacterial, and antimicrobial properties. However, there are many problems associated with the design of processes, product, equipment, and process control. Therefore, food engineers, scientists, processors, and beekeepers have a duty to understand the concept of engineering properties and to fix the problems occurred during harvesting, storage, transport, mixing, heating, cooling, refining and pumping honey and honey products. In the case of the future-line work, there are few compressive reviews concerning with engineering properties of honey. However, in the present review, an emphasis has been given to explore the knowledge of some engineering properties of Algerian and Ethiopian honeys, such as viscosity, moisture content, minerals, specific gravity, hydroxymethylfurfural, glass transition, color, degree brix and sugar components.

Keywords

• honey
• physiochemical properties
• rheological properties
• thermal properties
• viscosity