Abstract
The effect of temperature on the rheological properties of mayonnaise (oil content 71.3 v/v%) was studied. The temperature dependence on dispersed medium and dispersed phase were also investigated. The static and dynamic measurements of the samples were made at temperature ranging from 8 to 45°C using the E type viscometer and Rheolograph.
The apparent viscosity and yield stress of the mayonnaise and dispersed medium were decreased with the rise of temperature up to 35°C. It was recognized that the rheological behavior of the mayonnaise and dispersed medium showed plastic flow with yield stress and that of shear thinning. The dynamic modulus and dynamic loss of mayonnaise and dispersed medium were similarly decreased with the rise of temperature. The values of apparent activation energy for flow of the mayonnaise, dispersed medium and dispersed phase were 3-4 kcal/mol, 7-11 kcal/mol and 8 kcal/mol, respectively.
