Rheology of Honey - Stanciu, Ioana
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Honey is a beekeeping product obtained through the transformation and processing of nectar by bees, which is then stored in the cells of the honeycombs to serve as food for the hive population. Obtaining honey has always been the primary purpose of beekeeping, both in the past and present. Bee honey was the first sweet substance used by humans, being particularly valued by priests in various rituals. Among other uses, honey was involved in the preparation of an alcoholic drink to which pollen and yeasts from honeycombs were added. The oldest documents related to honey are two fragments written…mehr

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Produktbeschreibung
Honey is a beekeeping product obtained through the transformation and processing of nectar by bees, which is then stored in the cells of the honeycombs to serve as food for the hive population. Obtaining honey has always been the primary purpose of beekeeping, both in the past and present. Bee honey was the first sweet substance used by humans, being particularly valued by priests in various rituals. Among other uses, honey was involved in the preparation of an alcoholic drink to which pollen and yeasts from honeycombs were added. The oldest documents related to honey are two fragments written in the Sumerian language. The book entitled "Rheology of Honey" is structured into five chapters: the rheological behavior of bee honey, a theoretical and experimental study of honey's viscosity in three Southern States of Nigeria with applications of Vogel-Tamman-Fulcher (VTF) and Power Law (PL) models, rheological properties of honey, a comparative study of rheological characterization and classification of honeys with their physicochemical properties, and the temperature effect on the rheological behavior of Portuguese honeys.
Autorenporträt
A Dra. Ioana Stanciu obteve o seu doutoramento em Química em 2008 pelo seu estudo de aditivos de polímeros de óleos minerais. Desde 2005, participou em numerosas conferências nacionais e internacionais e publicou artigos em revistas nacionais e internacionais. A sua investigação centra-se em óleos multigraduados, óleo de canola e óleo de girassol.