Stress Growth Behavior of Commercial Mayonnaise under Constant Shear Flow

• KANEDA Isamu

  Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University

• TAKAHASHI Saya

  Department of Food Science, Faculty of Dairy Science, Rakuno Gakuen University

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.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 17 (4), 381-384, 2011

  公益社団法人 日本食品科学工学会

キーワード

• mayonnaise
• rheology
• viscosity growth
• texture

詳細情報

• CRID: 1390282679435813120
• NII論文ID: 10029564408
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.17.381
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可