This work has the objective of studying the influence of the centrifuge type utilized on honey processing by the rheological, the physical-chemical and sensorial characterization. In the sensorial analysis, 58 consumers verified some alteration in the flavour of samples. In the rheological analysis, a RS50 rheometer connected with a K20-DC5 thermostatic bath, both produced by HAAKE, were used to perform the tests. The sensor used in this case was a cone plate sensor. It was observed significative differences at the viscosity value between the two samples processed at each centrifuge. The viscosity value of the honey processed at radial centrifuge was approximately the double of the viscosity value of the honey processed at facial centrifuge. None alteration in the hidroximetilfurfural level and moisture was observed. The honey processed in the radial centrifuge had 20.6% of moisture and the honey processed in the facial centrifuge had 20.2% of moisture. In the sensorial analysis, 69% of consumers preferred the honey processed in the radial centrifuge and they considered this honey less sweet and more viscous.
rheology; physical-chemical analysis; sensorial analysis
