University of Tehran Journal of Food and Bioprocess Engineering 2676-3494 4 1 2021 06 01 Microscopic modeling of the rheological behavior of honey 53 57 79707 10.22059/jfabe.2021.315887.1077 EN Olubukola Adebowale Akangbe BFDD RISK and Environmental CONSULTING, 116, Square Auguste Rodin, Le Mee Sur Seine, Paris, France John Uju Nwalor Department of Chemical Engineering, University of Lagos, Akoka, Yaba, Lagos, Nigeria Olufunmilayo Oyenike Oyewale Forestry Research Institute of Nigeria, Idi Ishin, Jericho Ibadan, Nigeria Journal Article 2020 12 23 The rheological behavior of honey fluid was model at molecular level using the trajectory of the sphericity of the particles in which the interactions are   represented with a pairwise Leonard Jones potential. The honey fluid was subjected to perturbation ,and temperature variations was adjusted using Hoover thermostat with the simulation carried out in canonical ensemble, periodic boundary condition, and rheological property evaluated using Irvin and Kirkwood model . It was affirm that honey fluid exhibits shear thinning behavior because of particle re-arrangement. The rheological behavior is also a function of the molecular structure and composition in which the behavior of the honey fluid depends. https://jfabe.ut.ac.ir/article_79707_77942948217f724338f6bc68f4b65175.pdf