Paper Title
Rheological Properties Of Few Unifloral Indian Honey

Abstract
Honey is a natural food well known for nutritive value and is used as natural sweetner. India is one of the major honey exporting countries in the world. The present research refers to an investigation of the physcio chemical and rheological behavior of four freshly harvested unifloral honey samples collected from different plant sources viz Sunflower (H1), Eucalyptus (H2), Mustard (H3) and Prosopis (H4). Sources of honey were confirmed by using melissopalynological method of pollen analysis. Rheological properties all the honey samples were done at varying levels of temperatures (10 to 50 oC). Rheological data were fitted to the three different models (Arrhenius, Ostwald-de Waele Power law and Newtonian-I) and analysed. A continuous fall in apparent viscosity (p<0.05) with the increase in temperature was observed for all honey samples. Moreover no significant changes (p>0.05) in apparent viscosity of honey was observed with the variation in shear rate, indicating their Newtonian behavior. The moisture contents of the honey samples (H1, H2, H3 and H4)were 13.6%, 17.2%, 15.5% and 16.1% respectively and shown a significant effect (p<0.05) on the apparent viscosity with the change in temperature (10-50 oC). The honey samples having higher moisture content exhibited greater decrease in their apparent viscosity. Power law was found to be the most suitable model (R2> 99%) in explaining the rheological behavior of honey following the variations in temperature when compared with Arrhenius and Newton-I respectively.Physicochemical analysis of all honey samples showed great variations in composition because of difference in botanical environment and agro climatic diversity. Study showed that rheology and colorimetric parameters may be used effectively to differentiate honey from different floral sources. Keywords-Apparent viscosity, Honey, Newtonian, Physcio chemical properties, Rheological