Artículos (Ingeniería Química)

URI permanente para esta colecciónhttps://hdl.handle.net/11441/53665

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Examinando Artículos (Ingeniería Química) por Agencia financiadora "Comisión Interministerial de Ciencia y Tecnología (CICYT). España No. ALI96-0892"

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    Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise
    (Sage Publications, 2000-04) Guerrero Conejo, Antonio Francisco; Partal López, Pedro; Gallegos Montes, Críspulo; Universidad de Sevilla. Departamento de Ingeniería Química; Comisión Interministerial de Ciencia y Tecnología (CICYT). España No. ALI96-0892; Universidad de Sevilla. TEP229: Tecnología y Diseño de Productos Multicomponentes
    Five different mayonnaise products were prepared with constant composition except for the type of egg product used. The linear viscoelastic functions were superposed using a time-temperature superposition method and the shift-factor showed an Arrhenius-like temperature dependence. The thermal susceptibility was found to be higher for processed-egg-containing mayonnaise and when egg yolk was used instead of whole egg as the emulsifier. Transient flow curves always showed a stress overshoot, but a stress undershoot was found for whole-egg-containing emulsions at high shear rates. Processed yolk gave rise to higher storage modulus values than did native yolk. This effect lost significance when yolk was diluted by native egg white. Mayonnaise made from egg yolk was always more viscous and did not show a stress undershoot in transient flow. The non-linear relaxation modulus was factorized as the product of the linear relaxation modulus and the damping function. Hence, the Wagner model was able to predict the transient flow of these emulsions fairly well. However, this model failed at low shear rates. This fact may be explained on the basis of wall-slip phenomena.