抄録
The non-linear rheological properties of commercial mayonnaise were studied. The stress growth behavior under constant shear flow was observed using a strain control-type rheometer. As the stress-strain curves of commercial mayonnaise showed non-linear behavior, the curves were analyzed with a polynomial model that is a power series of strain. Two types of commercial mayonnaise were investigated in this study; traditional and low-fat mayonnaise. The second order coefficient of the polynomial model revealed that the structure fracture behavior of these types of mayonnaise was very different. Because the fracture behavior of semisolid foodstuffs is considered to be an important mechanical property, the present approach may be useful for quantitative estimation of the texture of such foods.
