AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
Rezumat articol ediţie STUDIA UNIVERSITATIS BABEŞ-BOLYAI
În partea de jos este prezentat rezumatul articolului selectat. Pentru revenire la cuprinsul ediţiei din care face parte acest articol, se accesează linkul din titlu. Pentru vizualizarea tuturor articolelor din arhivă la care este autor/coautor unul din autorii de mai jos, se accesează linkul din numele autorului.
Autori: VASILE MICLĂUŞ, ADINA MICLĂUŞ (GHIRIŞAN).
DOI: 10.24193/subbchem.2023.2.12
Published Online: 2023-06-30
Published Print: 2023-07-30
pp. 185-192
VIEW PDF
FULL PDF
The present article presents the influence of some ingredients used for the preparation of homemade mayonnaise like thickening agents (potato versus cornstarch) and two types of oil (olive versus sunflower) on the viscosity and rheological behavior. The results show the increase of the viscosity when cornstarch or potato, and olive oil instead of sunflower oil are used for the preparation of the homemade mayonnaise. The rheological parameters, material constancy, K, and flow index, n, were determined by Power law model. They show the positive influence of thickening agents on stability of homemade mayonnaise, increasing the viscosities comparative to the sample without agents. The values of index flow, n between 0.3249 and 0.6482, lower than 1, confirms for all analyzed samples the shear-thinning (pseudoplastic) behavior (R2 > 0.99).
Keywords: cornstarch, potato, olive oil, sunflower oil, viscosity, shear-thinning
