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Effect of storage on the rheological and viscoelastic properties of mayonnaise emulsions of different oil droplet size

机译：储存对不同油滴尺寸蛋黄酱乳液的流变粘弹性性能的影响

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The rheological and viscoelastic properties of mayonnaise emulsions with different size of oil droplets were investigated. Α programmable rotational rheometer was used for the measurements and flow curves were determined at constant and variable shear rate. Mayonnaise exhibited a non-Newtonian, shear-thinning flow with yield stress and time-dependent features. The data from rotational tests were modeled by the Herschel-Bulkley equation. The temperature-dependence of ηa was modelled using the Arrhenius equation. Activation energy, Ea ranged from 15 to 20 kJ/mol. Viscoelastic properties were characterized using small amplitude oscillatory shear. Mayonnaise exhibited weak gel-like properties. The values of apparent and complex viscosity were correlated using the generalised Cox-Merz rule. According to the obtained values of parameter α, this rule could not be cut-down to one-parameter linear function. The rheological characteristics of mayonnaise were well correlated to the size of oil droplets.
机译：研究了蛋黄酱乳液的流变和粘弹性，具有不同大小的油滴液体。 α可编程旋转流变仪用于测量和流动曲线以恒定和可变的剪切速率确定。蛋黄酱表现出非牛顿，剪切变薄流，屈服应力和时间依赖性特征。来自旋转测试的数据由Herschel-Bulkley方程建模。使用Arrhenius方程建模ηa的温度依赖性。激活能量，EA范围为15至20 kJ / mol。使用小振幅振荡剪切表征粘弹性。蛋黄酱表现出薄弱的凝胶状性质。使用广义的COX-MERZ规则相关的表观和复杂粘度的值。根据所获得的参数α值，无法切割到一个参数线性函数。蛋黄酱的流变特征与油滴的大小相比良好。

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