Time dependent flow properties of commercial mayonnaise have been measured at shear rates of 0.530, 0.169, 0.052, and 0.0169 s-'. Theflow curues were fitted with a series of two first order rate functions. It appears that the time dependent flow properties of mayonnaise are better characterized by this model than with only the initial and final stress values of the stress decay curves or with a single first order rate function.
Advances in the characterization of the complex time‐dependent flow properties of liquids and semisolids are reviewed, with special emphasis placed on recent developments in elucidating the behavior of food systems when sheared. Time dependency is discussed in terms of viscoelasticity and structural changes. Systems as diverse as mineral oils, lotions and creams, egg custards, and mayonnaise are shown to exhibit a similar stress decay over time when sheared at a constant rate. Various mathematical descriptions, both theoretical and empirical, are used to characterize the stress decay, which is due to structural changes (e.g. thixotropy) that occur within the system as it is sheared. Evidence is provided that the stress decay varies with product formulation and experimental conditions, such as temperature, shear rate, and viscometer gap width. A discussion of the uses and disadvantages of steady shear measurements is included.
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