Izvorni znanstveni članak

Infl uence of process parameters and composition of the oil phase on rheological properties of mayonnaise

Tihomir Moslavac ; Prehrambeno-tehnološki fakultet Osijek Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Andrija Pozderović ; Prehrambeno-tehnološki fakultet Osijek Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek
Anita Pichler ; Prehrambeno-tehnološki fakultet Osijek Sveučilište Josipa Jurja Strossmayera, Prehrambeno-tehnološki fakultet Osijek, Franje Kuhača 20, 31000 Osijek

Sažetak

The knowledge of rheological properties of food is very important both for achieving specifi c food properties and for controlling the
food production process. In this study we investigated the eff ect of process parameters (rotation speed of the rotor homogenizers, time
of preparation of mayonnaise) and the oil phase composition on the rheological behavior of mayonnaise. The mechanical process of
homogenization of the mayonnaise was conducted in 10 000, 12 000 and 15 000 rpm and the time 3 and 8 min. at room temperature.
Mayonnaise contains 70% of oil with diff erent proportions of sunfl ower oil and Olys oil. Rheological tests were carried out in a controlled rotational viscometer (DV- III + Digital Rheometer - Brookfi eld Engineering Laboratories, USA) with concentric spindles at 10 °C and 25 °C. From the obtained data, rheological parameters: consistency coeffi cient, fl ow behavior index and apparent viscosity were calculated. The results of research showed that homogenization speed, preparation time and the composition of oil phase have infl uence on rheological properties of mayonnaise. The result of homogenization at the higher speed of the rotor is mayonnaise with greater consistency and viscosity. There appears a formation of greater number of oil droplets with minor diameter, which are more dispersible in water phase of emulsion. The higher proportion of Olys oil in the oil phase increases the viscosity and consistency of mayonnaise prepared at 15 000 rpm. Homogenization of mayonnaise for 8 min. at 12 000 rpm increases viscosity and consistency.

Ključne riječi

process parameters; oil phase; rheological properties; mayonnaise

Hrčak ID:

72574

URI

https://hrcak.srce.hr/72574

Datum izdavanja:

15.4.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.869 *