Rheological Study of Time/Temperature Dependent Viscosity Curves of Mayonnaise

Abstract

The shelf-life of mayonnaise is a major concern for manufacturers and restaurateurs especially in regions where adequate refrigeration is scrace. Temperature, climate and food additives affect the properties of mayonnaise. When subjected to torsional flow at constant temperature and stress, mayonnaise reveals a quasi-exponential time-dependent viscosity curve, with a shere thinning and temperature dependent phenomena. These behaviors cannot be characterized by a single well-known mathematical equation and thus must be fitted with additional piecewise functions.