Estimation of Some Important and Useful Thermodynamic, Thermophysical and Thermoacoustical Properties of Different Types of Honey Sample

The aim of the present study is to investigate the influence of temperature (293.15, 298.15, 303.15, 308.15, 313.15, 318.15 and 323.15) K and change in physical properties (density, ultrasonic velocity and viscosity) measurement of seven types of honey samples taken from literature. The thermodynamic, thermophysical and thermoacoustical properties such as thermal expansion coefficient (α), isothermal compressibility (βT), internal pressure (Pint), specific heat ratio (γ), pseudo-Grüneisen parameter (Г) and solubility parameter (δ) were computed at different temperature and varying concentration. The results found were excellent. It predicts the quality of the types of honey with the exception of Baker’s honey (Indian honey) which always show variation opposite to other six types owing to origin. The non-linearity parameter and internal pressure of seven types of honey samples the present study shows strong interactions among atoms and functional group due to prevalence of ion-ion, ion-dipole and dipole-dipole interactions.
The experimental data of surface tension (σ) confirm that temperature has minimal effect on the above properties and relevance of high viscosity of seven types of honey.

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The authors declare no conflict of interest.

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The datasets used in this study are openly available at [repository link] and the source code is available on GitHub at [GitHub link].

This work did not receive any external funding.