The aim of this study is to investigate the influence of temperature (20, 25, 30, 35, 40, 45 and 50 degrees C) and concentration on the evolution of different physical properties (density, viscosity, ultrasonic velocity and surface tension) of honeys. Temperature influences negatively all the physical properties of honey. A good correlation between density, viscosity, ultrasonic velocity and surface tension using linear and polynomial equations was observed. Also a good correlation between density, ultrasonic velocity and surface tension for all the honey samples (R-2 = 0.954) was obtained. The correlation between surface tension and viscosity was made using the Pelofsky model and an exponential model; the latter one describes better the correlation between surface tension and viscosity. (c) 2013 Elsevier Ltd. All rights reserved.