Journal of Food and Bioprocess Engineering

Microscopic modeling of the rheological behavior of honey

Document Type : Short communication

Authors

1 BFDD RISK and Environmental CONSULTING, 116, Square Auguste Rodin, Le Mee Sur Seine, Paris, France

2 Department of Chemical Engineering, University of Lagos, Akoka, Yaba, Lagos, Nigeria

3 Forestry Research Institute of Nigeria, Idi Ishin, Jericho Ibadan, Nigeria

Abstract

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.

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Main Subjects

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Journal of Food and Bioprocess Engineering
Volume 4, Issue 1
June 2021
Pages 53-57