Rheological Study of time/temperature dependent viscosity curves of mayonnaise

Senthil K. Gopalakrishnan, Stanley Hirschi, Leela Rakesh

Research output: Contribution to journalConference articlepeer-review

1 Scopus citations

Abstract

The shelf -life of mayonnaise is a major concern for manufacturers and restaurateurs especially in regions where adequate refrigeration is scarce. Temperature, climate and food additives affect the properties of mayonnaise. When subjected to torsional flow at constant temperature and stress, mayonnaise reveals a quasi-exponential time-dependent viscosity curve, with a shear thinning and temperature dependent phenomena. These behaviors cannot be characterized by a single well-known mathematical equation and thus must be fitted with additional piecewise functions.

Original languageEnglish
Pages (from-to)757-763
Number of pages7
JournalAmerican Society of Mechanical Engineers, Fluids Engineering Division (Publication) FED
Volume259
DOIs
StatePublished - 2003
Event2003 ASME International Mechanical Engineering Congress - Washington, DC., United States
Duration: Nov 15 2003Nov 21 2003

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