Oscillatory shear experiments in the linear viscoelastic domain were carried out on four commercial brands of mayonnaise and three samples of model mayonnaise with different oil contents (75, 77.5, and 80% w/w), at temperatures between 10 and 40 °C. A power‐law relationship between complex viscosity and frequency was found for all the samples. The power‐law indexes were compared with those obtained from stress relaxation tests carried out on commercial mayonnaise. No significant differences between them were found. Shear strain in the nonlinear viscoelastic region, above a certain threshold value, produced an irreversible structural breakdown of the emulsion. This was dependent not only on the magnitude of the strain but also on the elapsed time since the deformation started.
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April 1992
Research Article|
April 01 1992
Linear viscoelastic behavior of commercial and model mayonnaise
Crispulo Gallegos;
Crispulo Gallegos
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Sevilla, Spain
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Manuel Berjano;
Manuel Berjano
Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Sevilla, Spain
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Lionel Choplin
Lionel Choplin
Center for Chemical Engineering of Complex Media, ENSIC‐INPL, 1, rue Grandville, BP 451, 54001 Nancy Cedex, France
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J. Rheol. 36, 465–478 (1992)
Article history
Received:
January 23 1991
Accepted:
January 06 1992
Citation
Crispulo Gallegos, Manuel Berjano, Lionel Choplin; Linear viscoelastic behavior of commercial and model mayonnaise. J. Rheol. 1 April 1992; 36 (3): 465–478. https://doi.org/10.1122/1.550354
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