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.
|Number of pages||7|
|Journal||American Society of Mechanical Engineers, Fluids Engineering Division (Publication) FED|
|State||Published - 2003|
|Event||2003 ASME International Mechanical Engineering Congress - Washington, DC., United States|
Duration: Nov 15 2003 → Nov 21 2003