Impact of Temperature on the Viscosity of Raw and Boiled Honey from Tabora, Tanzania
South Asian Research Journal of Natural Products · pp. 61–73 · Published 29 Jan 2025
10.9734/sarjnp/2025/v8i1180Abstract
The study aimed at investigating and determining the viscosity of the raw and boiled honey from Tabora, Tanzania at constant and different temperatures. The method of stokes’s law has been employed in the study. The physical properties especially the viscosity of raw honey and boiled honey were determined. Finally the study revealed types of honey in raw or boiled form that can be used for medical, industrial, business, and food processing. Viscosity is a measure of a fluid resistance to movement of a mass through. Honeys viscosity varies with the amount of water, sugar and type. It is determined in this work that the variations of temperature, change the viscosity of honey. The viscosity is lowered when honey is heated.
Cited by 2
Kobra Shirani, A. Mottaghi, Mohammad Shabani · Foodborne pathogens and disease · 2025
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