Honey is a sweet and viscous natural substance produced by honeybees from nectar or plant honeydew. It is divided according to the geographical and botanical origin of the nectar/dew, the method of production and the season. It is usually named after the plant on which the bees collected their primary material. For my thesis I used two types of honey (flower honey and acacia honey) from three geographical regions (Prekmurje, Posavje and Bela krajina). I studied the dependence of the viscosity of the original and thermally treated honey on the share rate and determined the water content. Flower honey from Posavje had the lowest water content and therefore also the highest viscosity. Flower honey was partially crystalized, which was reflected in the viscosity profile of thermally treated samples.
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