Mayonnaise製造에 關한 基礎的 硏究 - 攪拌速度에 따른 流動特性의 變化 -

Basic Studies on Mayonnaise Manufacturing - Effect of Homogenizing Speed on Rheological Properties of Mayonnaise -

The influence of the homogenizion speed in the rheological properties of mayonnaise (oil content 76 v/v %) was studied with rotational viscometer. By making the homogenizion speed higher as 10000, 12000 and 14000rpm, apparent viscosity and yield stress increased. It was proved that the rheogical properties of each mayonnaise were plastic flow with yield stress and were shear thining flow. The values of Sibree's volume factor, consistency index and flow behavior index of each mayonnaise were 1.315, 164-180 dyne/㎠ and 0.59, respectively.