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Author: Jaswal, Deepshikha × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Effect of sugar syrup adulteration on ultrasonic velocity and viscosity of honey
    (Punjab Agricultural University, Ludhiana, 2019) Jaswal, Deepshikha; Paramjit Singh
    The usage of honey for consumption and as a medicine has been appreciated over decades. The large consumption rate of honey also introduces malpractices which places impure honey in the market. These malpractices include the adulteration of honey, which deteriorates its quality as well as its medicinal value. Honey is adultered either by directly feeding sugar to the bees or by the addition of molasses, glucose, sucrose, water and sugar syrups into honey. The method suitable for detection of adulteration of honey is the non destructive test. Through this test the chemical composition of honey remains the same. Ultrasonic waves are used for the detection as these are non destructive, non toxic and used in food processing. In the present study simple sugar syrup was prepared and was used as an adulterant. The parameters like ultrasonic velocity, viscosity, density and pH were evaluated for different concentrations (100, 90, 80, 70, 60 and 50%) of honey at different temperatures (20, 30, 40, 50, 60 and 70˚C). From these parameters thermodynamic parameters like surface tension, adiabatic compressibility, bulk modulus, acoustic impedance and intermolecular free length were measured. All parameters except, density and pH show significant results with temperature. The viscosity decreased exponentially whereas; ultrasonic velocity, density, pH, surface tension, bulk modulus and acoustic impedance decreased linearly with temperature. Other parameters like adiabatic compressibility and intermolecular free length increased linearly with temperature. A linear relation was observed between ultrasonic velocity and logarithmic viscosity. Correlation between ultrasonic velocity, surface tension and density was also confirmed.