Modelling and Evaluation of Rheological Characteristics of Semisolid Systems With Honey
| Date Issued |
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2011-05-19 |
Bibliogr.: p. 62
Background. In many of natural cosmetic products only active ingredients are natural therefore it is important to make basis of cosmetic product using only natural substances. Honey was chosen according to its crystalline structure – non-crystalline (acacia) and crystalline (polyfloral forest) [1]. The aim of study: To make semisolid systems with honey and evaluate how different amounts of beeswax and honey and kind of honey influence rheological characteristics at different temperatures. Methods. It was formed ten samples, by five each kind of honey. The flow test was made with rheometer Carri-med CSL2 500 (TA Instruments, Germany) using cone-plate measuring system (cone diameter 60mm, cone angle - 2°, sample thickness – 150 cm) at 20 °C, 30 °C, 40 °C temperature. For two minutes shear rate was increased from 0 to 500 s-1 and for two minutes shear rate was decreased from 500 to 0 s-1. Measurements were made five times. Arithmetic averages ± SE were derived to represent the results. ANOVA was used for statistical analysis. The difference was statistical significant when p<0,05. Results and conclusions. The results of research showed that all the systems have non-Newtonian flow behavior. Flow characteristics (consisteny coeficient, flow behavior index and thixotropy) were calculated by mathematical model of Ostwald de Waele [2]. It was found that samples with both kinds of honey, which concentrations varied from 1 to 10%, had statistical significant difference only for consistency coefficient and thixotropy in samples with 15% of beeswax at 20 and 30 °C temperatures. On the other hand, concentrations of beeswax, which varied from 5 to 15%, influenced statistical significant all rheological characteriscs of all samples. The samples, which had 15% of beeswax, had highest consistency coefficient and thixotropy and the lowest flow behavior index.
The data showed that kind of honey hadn‟t statistical significant influence for rheological characteristics. It was found that temperature significantly affected the rheological characteristics of some samples.